Photo: Gregor Moser
Steamed fish with ginger & spring onion
10 ingredients
10 min + 20 min
Serves 4
openrecipes
Take an Asian approach to low-fat cooking - steam fish with pak choi, mirin, garlic and soy and serve topped with coriander
Estimated Nutrition (whole recipe, rough)
509
Calories
27g
Protein
14g
Fat
62g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Rice | 1 cup cooked (158g) white | 206 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Coriander | not in our table | 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
- 100g pak choi
- 4 x 150g fillets firm white fish
- 5cm piece ginger , finely shredded
- 2 garlic cloves , finely sliced
- 2 tbsp low-salt soy sauce
- 1 tsp mirin rice wine
- 1 bunch spring onions , finely shredded
- handful coriander , chopped
- brown rice , to serve
- 1 lime , cut into wedges, to serve
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes