taiwanese

Ginger Soy Steamed Fish with Pickled Plum and Rice

Name: Ginger Soy Steamed Fish with Pickled Plum and Rice
Yield: 1 serving
Cuisine: taiwanese
Ingredients: 75 g white rice, uncooked; 180 g white fish fillet (cod or tilapia); 15 g ginger, julienned; 20 g scallions, sliced; 18 g soy sauce; 10 g pickled plum (umeboshi style), mashed; 14 g neutral oil; 5 g sesame oil; 150 g bok choy, halved

This simmered dish pairs white rice, uncooked with white fish fillet, ginger, julienned and soy sauce. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced Heart friendly Pescatarian

Set your calorie target 650 kcal

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Estimated macros per portion

46 g Protein

73 g Carbohydrates

24 g Fat

5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

75g white rice, uncooked 274 kcal
180g white fish fillet (cod or tilapia) 180 kcal
15g ginger, julienned 12 kcal
20g scallions, sliced 7 kcal
18g soy sauce 13 kcal
10g pickled plum (umeboshi style), mashed 5 kcal
14g neutral oil 124 kcal
5g sesame oil 44 kcal
150g bok choy, halved 30 kcal

Cooking instructions

white rice
Place rice in a small pot with water and cook until tender; keep warm.
white fish fillet (cod or tilapia)
Set a steamer over simmering water. Place fish on a heatproof plate.
white fish fillet (cod or tilapia)gingerscallionssoy saucepickled plum (umeboshi style)
Top fish with ginger and half the scallions. Mix soy sauce with mashed pickled plum and spoon over fish.
white fish fillet (cod or tilapia)
Steam until the fish flakes easily, 8 to 10 minutes depending on thickness.
white ricewhite fish fillet (cod or tilapia)scallions
Heat oil in a small pan until shimmering. Pour hot oil over the fish and remaining scallions to release aroma. Serve with rice.