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chinese

Cantonese Steamed Fish with Salted Lemon and Scallion Oil

This steamed dish pairs white fish fillet with scallions, thinly sliced, neutral oil and sesame oil. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner
Easy
Balanced Heart friendly Pescatarian
300 kcal 2000 kcal
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Estimated macros per portion

42 g Protein
70 g Carbohydrates
22 g Fat
2 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 164g white fish fillet (such as cod or tilapia) 164 kcal
  • 213g cooked white rice 277 kcal
  • 98g cucumber, sliced 15 kcal
  • 25g scallions, thinly sliced 9 kcal
  • 12g ginger, julienned 10 kcal
  • 18g soy sauce 13 kcal
  • 15g neutral oil 133 kcal
  • 3g sesame oil 27 kcal
  • 10g salted lemon juice (lemon juice mixed with a pinch of salt) 3 kcal

Cooking instructions

  1. white fish fillet (such as cod or tilapia)
    Set up a steamer over boiling water. Place the fish on a heatproof plate.
  2. white fish fillet (such as cod or tilapia)scallionsgingersoy saucesesame oil
    Scatter ginger and half the scallions over the fish. Drizzle with soy sauce and a little sesame oil.
  3. white fish fillet (such as cod or tilapia)
    Steam until the fish flakes easily, about 7 to 10 minutes depending on thickness.
  4. white fish fillet (such as cod or tilapia)scallionsneutral oil
    While fish steams, heat neutral oil in a small pan until just smoking. Stir in the remaining scallions and remove from heat.
  5. white fish fillet (such as cod or tilapia)cooked white ricecucumberscallionssalted lemon juice (lemon juice mixed with a pinch of salt)
    Finish fish with salted lemon juice and spoon the hot scallion oil over the top. Serve with rice and cucumber.

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