Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 136.28 Kcal (571 kJ) | ||
| Calories from fat | 91.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.16g | 16% | |
|---|---|---|---|
| Sodium | 766.64mg | 32% | |
| Potassium | 213.61mg | 5% | |
| Total Carbs | 3.92g | 1% | |
| Sugars | 0.64g | 3% | |
| Dietary Fiber | 1.97g | 8% | |
| Protein | 7.81g | 16% | |
| Vitamin C | 1mg | 2% | |
| Iron | 0.9mg | 5% | |
| Calcium | 32.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 266.68 Kcal (1117 kJ) | ||
| Calories from fat | 178.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.89g | 16% | |
|---|---|---|---|
| Sodium | 1500.22mg | 32% | |
| Potassium | 418.02mg | 5% | |
| Total Carbs | 7.66g | 1% | |
| Sugars | 1.25g | 3% | |
| Dietary Fiber | 3.86g | 8% | |
| Protein | 15.29g | 16% | |
| Vitamin C | 1.9mg | 2% | |
| Iron | 1.7mg | 5% | |
| Calcium | 63.5mg | 3% | |
* 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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