malaysian

Ginger Scallion Fish Steamed with Soy and Rice

Name: Ginger Scallion Fish Steamed with Soy and Rice
Yield: 1 serving
Cuisine: malaysian
Ingredients: 180 g white fish fillet; 77 g jasmine rice, uncooked; 11 g fresh ginger, julienned; 27 g scallions, sliced; 16 g soy sauce; 7 g sesame oil; 11 g vegetable oil; 0.9 g salt; 108 g water

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

Dinner

Medium

Balanced Pescatarian

Set your calorie target 650 kcal

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Estimated macros per portion

43 g Protein

66 g Carbohydrates

23 g Fat

2 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

180g white fish fillet 180 kcal
77g jasmine rice, uncooked 281 kcal
11g fresh ginger, julienned 9 kcal
27g scallions, sliced 9 kcal
16g soy sauce 11 kcal
7g sesame oil 62 kcal
11g vegetable oil 97 kcal
1g salt 0 kcal
108g water 0 kcal

Cooking instructions

jasmine ricewater
Cook the jasmine rice in water until tender and keep warm.
white fish filletfresh gingerscallionssalt
Place fish on a heatproof plate. Sprinkle with ginger, half the scallions, and a pinch of salt.
white fish filletwater
Set up a steamer over boiling water. Steam fish 8 to 10 minutes until it flakes easily.
white fish filletsoy saucewater
In a small pan, heat oil until shimmering. Stir soy sauce with 1 tablespoon water, then pour over the fish.
white fish filletjasmine ricescallions
Top fish with remaining scallions and spoon the hot oil over to sizzle the aromatics. Serve with rice.