Cantonese · Lunch, Dinner
Cantonese steamed fish with ginger and scallion
Delicate steamed white fish dressed with sizzling ginger, scallion and soy oil.
- Calories
- 514 kcal
- Protein
- 45 g
- Carbs
- 56 g
- Fat
- 13 g
- Prep
- 10 min
- Cook
- 15 min
Per serving, for one person.
Contains: soy, sesame, fish.
Ingredients
- 200 g White fish fillets
- 65 g Jasmine rice
- 12 g Ginger
- 20 g Spring onions
- 1 tbsp Tamari (gluten-free)
- 1¼ tsp Toasted sesame oil
- ¼ tbsp Sunflower oil
Method
- Cook the rice according to packet instructions.
- Lay the fish on a heatproof plate, scatter with half the ginger and steam over boiling water for 10-12 minutes until just cooked through.
- Pour off any excess liquid, then scatter with the remaining ginger and spring onion.
- Heat the vegetable and sesame oil until smoking, then pour over the fish to sizzle.
- Drizzle with tamari and serve with the rice.
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- Pork and preserved vegetable congee326 kcal · 22 g protein
- Steamed egg with silken tofu234 kcal · 19 g protein
- Salt and pepper tofu332 kcal · 21 g protein
- Buddha's delight (luohan zhai)598 kcal · 35 g protein
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