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STEAMED FISH WITH NON YA CHILLI SAUCE Recipe

The steamed fish recipe is just right for all you seafood lovers. It is fish marinated in soya, aromats and a whole lot of ingredients that give a distinct yummy flavor and taste to the fish. An ideal dish for the special occasion you have been planning. Look no further, here’s the secret to an instant hit. STEAMED FISH WITH NON YA CHILLI SAUCE picture

Summary

Preparation Time10 MinCooking Time10 Min

Ready In20 MinDifficulty LevelEasy

Health IndexHealthy++Servings1

CuisineChineseCourseMain Dish

TasteSavourFeelSmooth

MethodSteamedSpecialityHolidays, Wedding

Main IngredientFishInterest GroupHealthy

HealthyLow Calorie, Beach Diet, Low Fat

Ingredients

	Whole pomfret	1
	Chinese wine	15 Milliliter
	Stock	100 Milliliter
	Ginger juice	10 Milliliter
	Spring onion	25 Gram
	Cilantro	15 Gram
	Ginger	10 Gram, julienned
	Soya sauce	10 Milliliter
	Aromat	5 Gram
	Salt	5 Gram
	Black pepper	4 Gram

Nutrition Facts

Serving size: Complete recipe

Calories 988 Calories from Fat 10

% Daily Value*

Total Fat 22 g34.1%

Saturated Fat 6.3 g31.4%

Trans Fat 0 g

Cholesterol 1 mg0.3%

Sodium 3615.7 mg150.7%

Total Carbohydrates 10 g3.2%

Dietary Fiber 2.6 g10.4%

Sugars 1.4 g

Protein 187 g374.9%

Vitamin A 25.6% Vitamin C 17.3%

Calcium 77.5% Iron 61.8%

*Based on a 2000 Calorie diet

Directions

1. Take tray and marinate the fish with soya, salt, aromats, spring onions, ginger juice, ginger jullienne.
2. Cover the tray completely with cling foil.
3. Steam for 10 min in the oven at 100C.
4. Take the fish out and hold. Prepare the sauce with the remaining liquid in the tray. Thicken with little slurry. Check for seasoning.
5. Pour the hot sauce over the fish and serve with a sprig of coriander.

Comments

Comments: 1 | Add a Comment

shantihhh says :

Nonya style recipes are wonderful! It is a dying art as the grand-mothers of Penang are not teaching the younger ones any more as they don't care. Very special cuisine, just like the Portugese/Chinese use to cook in Macao. Martin Yan and I were recently discussing the Chinese diaspora and the resulting rcipes that are fading out.

Posted on: 29 July 2007 - 10:14pm