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Cantonese steamed sea bass recipe
8 ingredients
15 min + 10 min
2 people
openrecipes
A whole fish recipe, perfect for celebrating Chinese New Year.
Estimated Nutrition (whole recipe, rough)
396
Calories
8g
Protein
28g
Fat
32g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sunflower | 1 oz (28g) hulled | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Rainbow Trout | 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
- 1 large or 2 small sea bass (or rainbow trout) cleaned but head and tail on
- 1 good pinch of salt
- 1 good pinch of caster sugar
- 1 cm fresh ginger cut into fine slivers
- 4 spring onions cut into fine slivers
- 1 piece of mild fresh chilli or sweet red pepper cut into fine slivers (optional; it's there because the colour red is lucky!)
- 4 cooking oil (the Chinese use groundnut but sunflower is fine)
- tbsp light soy sauce
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