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Thai Snapper With Ginger (Pla Bae Sae)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)47.0857
Energy (kCal)292.3974
Carbohydrates (g)16.1018
Total fats (g)3.5903
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Line a medium heatproof bowl with the cabbage leaf, then add the fish, mushrooms, ginger and onions. | 2. Bring the stock to the boil, then add the fish sauce, oyster sauce and palm sugar. | 3. Pour the stock over the fish, place the bowl in a steamer, and steam for about 10 minutes or until the fish is cooked. | 4. Serve sprinkled with pepper and cilantro. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    savoy cabbage 1 18.9 4.27 1.4 0.07
    red snapper fillet 7 ounces cubed 176.5167 0.0 39.27 0.9917
    mushroom 4 sliced - - - -
    ginger 2 tablespoons julienned 9.6 2.1324 0.2184 0.09
    pickling onion 2 sliced 176.5167 0.0 39.27 0.9917
    chicken stock 7 ounces 71.4407 7.0052 5.0009 2.3814
    fish sauce 1 tablespoon 6.3 0.6552 0.9108 0.0018
    oyster sauce 1 tablespoon 9.18 1.9656 0.243 0.045
    palm sugar 1 teaspoon 176.5167 0.0 39.27 0.9917
    white peppercorn 1 teaspoon ground 176.5167 0.0 39.27 0.9917
    cilantro leaf 2 tablespoons 0.46 0.0734 0.0426 0.0104

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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