Photo: Sam Loyd
Estimated Nutrition (whole recipe, rough)
825
Calories
34g
Protein
42g
Fat
71g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Rice | 1 cup cooked (158g) white | 206 |
| Sesame | 1 tbsp (14g) | 120 |
| Peanut Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 whole sea bass, 1 1/2 pounds, purchased live, then cleaned by the fishmonger
- 2 tablespoons light soy sauce
- 2 tablespoons white rice wine
- 1 tablespoon peanut oil
- 1 1/2 teaspoons sesame oil
- 1 teaspoon white rice vinegar
- 2 tablespoons peeled and shredded ginger
- 1/4 teaspoon salt
- Pinch of white pepper
- 4 ounces pork loin, shredded
- 1 tablespoon sesame oil
- 1 teaspoon light soy sauce
- 1/2 teaspoon sugar
- 2 tablespoons
- 1/4 cup finely sliced scallions
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes