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Steamed Sea Bass With Black Bean Sauce Recipe
|Black bean sauce||2 Tablespoon|
|Garlic||1 Clove (5 gm), grated|
|Grated ginger root||1 Teaspoon|
|Vegetable oil||1 Teaspoon (For Non Oily Fish)|
|Water||2 Cup (32 tbs)|
|Fish fillets||1 1⁄2 Pound (Flounder, Trout, Etc)|
|Scallion||1 , sliced|
Calories 178 Calories from Fat 47
% Daily Value*
Total Fat 5 g8.1%
Saturated Fat 0.17 g0.84%
Trans Fat 0 g
Cholesterol 112.5 mg
Sodium 299.1 mg12.5%
Total Carbohydrates 3 g1%
Dietary Fiber 0.15 g0.6%
Sugars 1.3 g
Protein 31 g61.4%
Vitamin A 0.7% Vitamin C 1.9%
Calcium 9.5% Iron 0.47%
*Based on a 2000 Calorie diet
Place 2 cups water in the wok and arrange fish on a rack 1 to 2 inches above the water so the water will not boil up onto the fish but the steam can circulate freely around it.
Spread the bean sauce mixture evenly over the surface of the fillets.
Sprinkle with scallion slices.
Cover wok and steam until fish separates into flakes with a fork.
(Rack may be covered with one layer of cheesecloth before fish are placed on it.
This will prevent fish from adhering to the rack.)