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Fish With Szechwan Preserved Vegetables Recipe
|Plaice/Whiting||12 Ounce (1 Medium, 360 Gram)|
|Pork||1 Ounce (30 Gram)|
|Szechwan vegetables||1 Ounce (30 Gram)|
|Dried mushroom||1 , soaked|
|Shredded ginger||1 Tablespoon|
|Soy sauce||1⁄2 Teaspoon|
|Sesame oil||1⁄2 Teaspoon|
|Chopped chives/Spring onions||1 Tablespoon (For Garnish)|
Serving size: Complete recipe
Calories 1041 Calories from Fat 34
% Daily Value*
Total Fat 31 g47.9%
Saturated Fat 14.3 g71.6%
Trans Fat 0 g
Cholesterol 86.7 mg
Sodium 1511.8 mg63%
Total Carbohydrates 141 g47.1%
Dietary Fiber 15.4 g61.5%
Sugars 46.8 g
Protein 52 g104.6%
Vitamin A 51.6% Vitamin C 21%
Calcium 101.2% Iron 38.2%
*Based on a 2000 Calorie diet
Rub salt over its skin.
Lay it on a plate or in a bowl which will fit into a steamer.
If possible, put two cocktail sticks under the fish to lift it off the bottom of the dish.
Shred the pork, Szechwan vegetables and pre-soaked mushroom cap, discarding the hard stem.
Mix with the seasoning sauce and cover the fish with this mixture.
Put the fish in the steamer and steam for 15 minutes over a high heat.
Remove from the steamer and serve in the same dish, sprinkled with sesame oil and chives.