Steamed cantonese-style fish (recipe)
| Steamed cantonese-style fish (recipe) | |
|---|---|
| Name | Steamed cantonese-style fish |
| Ingredients | Ginger • Soy sauce • Spring onions |
| Cooktime (in hours) | 0.166666667 |
| Preptime (in hours) | 0.166666667 |
| Totaltime (in hours) | 0.333333334 |
| Keto friendliness | Keto friendly |
| Calories | 248.8 |
| Fat | 6.8 |
| Protein | 42.5 |
| Carbohydrate | 2.4 |
| Fiber | 0.5 |
| Net carbohydrates | 1.9 |
| Sugar | 0.4 |
| Saturated fat | 1 |
| Cholesterol (mg) | 99 |
| Sodium | 770.1 |
| Servings | 4 |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Steamed cantonese-style fish (recipe) is a keto friendly food item with net carbohydrates of about 1-2 per serving.
Recipe instructions
- Pat the fish fillets dry with kitchen paper if needed, and season. Put on a heatproof plate and scatter over the shredded ginger.
- Pour water into a wok or deep pan to a depth of 2.5-5cm (1-2in) and insert a steaming rack. If you don't have a steaming rack, use an upturned heatproof dish to make a trivet. Put the pan on a high heat and bring the water to the boil.
- Put the plate of fish on the steaming rack or heatproof dish. Cover with a lid and gently steam for 10-12 minutes, until the fish is opaque and flaky.
- Remove the fish from the wok and divide between 4 plates. Drizzle over the light and dark soy sauces and scatter over the spring onions.
- Heat the oil in a small pan until smoking hot and carefully pour over each piece of fish. It will sizzle a little. Scatter over the coriander and serve immediately.
Food tags
Cantonese, Chinese, Asian,
Steamed cantonese-style fish (recipe) details
Time:
Prep Time in Hours and Mins:20M
"
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Contributors: Prab R. Tumpati, MD
