Photo: Gregor Moser
Ken Hom's steamed fish Cantonese style recipe
8 ingredients
10 min + 15 min
4 people
openrecipes
A wonderfully light Chinese main course from Ken Hom, using firm white fish and plenty of flavourings.
Estimated Nutrition (whole recipe, rough)
502
Calories
22g
Protein
40g
Fat
11g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Turbot | not in our table | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 450 firm white fish fillets, such as cod or sole or salmon fillets, or a whole fish such as sole or turbot
- g coarse sea salt or plain salt
- 1 fresh ginger, finely shredded
- tsp tablespoons spring onions, finely shredded
- 1.5 Kikkomann soy sauce
- tbsp groundnut oil
- 3 sesame oil
- 2 fresh coriander sprigs
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By lovefood ·
Recipe sourced from
openrecipes