Steamed Fish With Ginger Recipe

Summary

Difficulty LevelMediumHealth IndexAverage
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Whole pike/Sea bass2 Pound
 Lemon juice2 Tablespoon
 Vegetable oil1 Tablespoon
 Salt1 Teaspoon
 Finely chopped ginger root2 Teaspoon
 Green onions2

Nutrition Facts

Serving size: Complete recipe

Calories 952 Calories from Fat 190

% Daily Value*

Total Fat 21 g32.9%

Saturated Fat 3 g15.2%

Trans Fat 0 g

Cholesterol 353.9 mg

Sodium 2294.3 mg95.6%

Total Carbohydrates 6 g1.9%

Dietary Fiber 1.2 g4.6%

Sugars 1.4 g

Protein 175 g350.9%

Vitamin A 32% Vitamin C 99.5%

Calcium 53.7% Iron 30.8%

*Based on a 2000 Calorie diet

Directions

Remove head from fish.
Slash fish crosswise 3 times on each side.
Mix lemon juice, oil, salt and gingerroot; rub cavity and outside of fish.
Cover and refrigerate 1 hour.
Place fish on rack over water in steamer or roaster (water should not touch bottom of rack; if necessary, elevate rack by placing on custard cups).
Cover tightly and heat to boiling; reduce heat.
Steam over boiling water until fish flakes easily with fork, about 20 minutes.
(Add boiling water if necessary) Cut green onions into 2-inch pieces; cut pieces into thin strips.
Prepare Ginger Sauce.
Carefully remove skin from fish; place fish on serving platter.
Pour half of the Ginger Sauce over fish; sprinkle with green onions.
Serve with remaining Ginger Sauce.
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