chinese

Teochew Steamed Fish with Ginger and Scallions

Name: Teochew Steamed Fish with Ginger and Scallions
Yield: 1 serving
Cuisine: chinese
Ingredients: 200 g white fish fillet; 182 g cooked white rice; 136 g cucumber; 16 g fresh ginger; 27 g scallions; 15 g soy sauce; 14 g peanut oil; 5 g toasted sesame oil

This steamed dish pairs white fish fillet with fresh ginger, scallions and cooked white rice. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High satiety Heart friendly Pescatarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

49 g Protein

62 g Carbohydrates

24 g Fat

3 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

200g white fish fillet 200 kcal
182g cooked white rice 237 kcal
136g cucumber 20 kcal
16g fresh ginger 13 kcal
27g scallions 9 kcal
15g soy sauce 11 kcal
14g peanut oil 124 kcal
5g toasted sesame oil 44 kcal

Cooking instructions

white fish filletfresh ginger
Pat fish fillet dry and place on a heatproof plate. Scatter half the ginger over the fish.
white fish fillet
Set up a steamer over boiling water. Steam fish 7-10 minutes until just opaque and flakes easily.
white fish filletfresh gingerscallions
Carefully pour off any liquid on the plate. Top fish with remaining ginger and scallions.
fresh gingerscallionspeanut oil
Heat peanut oil until shimmering hot. Pour the hot oil over the ginger and scallions to sizzle.
cooked white ricecucumbersoy saucetoasted sesame oil
Drizzle with soy sauce and a little sesame oil. Serve with steamed rice and cucumber on the side.
soy sauce
Taste and adjust with a touch more soy if needed.