Directions:
- Place the fish in a large bowl.
- Add the rice wine, soy sauce, chopped ginger and sesame oil, and toss lightly to coat.
- Cover with clingfilm and leave to marinade in the fridge for 10 minutes.
- Arrange the fish on a heatproof plate, with the marinade, and place in a steamer. Steam over simmering water in a covered wok for 5-8 minutes, or until the fish flakes when the skin is pressed firmly or the dorsal fin pulls out easily.
- Remove the fish from the steamer and place in a heatproof platter.
- Heat a wok over high heat, add the oil and heat until smoking.
- Sprinkle the steamed fish with the spring onion, shredded ginger and pepper, and slowly pour the hot oil over the fish.
- This will cause the skin to crisp, and cook the garnish.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 351.28 Kcal (1471 kJ) | ||
| Calories from fat | 181.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.21g | 31% | |
|---|---|---|---|
| Cholesterol | 145.2mg | 48% | |
| Sodium | 486.67mg | 20% | |
| Potassium | 788.21mg | 17% | |
| Total Carbs | 1.83g | 1% | |
| Sugars | 0.38g | 2% | |
| Dietary Fiber | 0.42g | 2% | |
| Protein | 40.6g | 81% | |
| Vitamin C | 6.1mg | 10% | |
| Iron | 2.5mg | 14% | |
| Calcium | 98.3mg | 10% | |
| Amount Per 100 g | |||
| Calories | 142.26 Kcal (596 kJ) | ||
| Calories from fat | 73.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.18g | 31% | |
|---|---|---|---|
| Cholesterol | 58.8mg | 48% | |
| Sodium | 197.09mg | 20% | |
| Potassium | 319.2mg | 17% | |
| Total Carbs | 0.74g | 1% | |
| Sugars | 0.15g | 2% | |
| Dietary Fiber | 0.17g | 2% | |
| Protein | 16.44g | 81% | |
| Vitamin C | 2.5mg | 10% | |
| Iron | 1mg | 14% | |
| Calcium | 39.8mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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