Photo: Gregor Moser
Steamed fish Cantonese style with braised Sichuan-style spicy bean curd
18 ingredients
1 hr + 30 min
Serves 4
openrecipes
Ken Hom's steamed fish and spicy tofu may be healthy, but it's packed full of flavour.
Estimated Nutrition (whole recipe, rough)
557
Calories
42g
Protein
36g
Fat
20g
Carbs
Counts 11 of 14 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Tofu | 100g firm | 76 |
| Onion | 1 medium (110g) | 44 |
| Lemon Sole | juice of 1 lemon (48ml) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
| Sauce | 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
- 450g/1lb lemon sole
- 1 tsp coarse sea salt
- 1½ tbsp finely shredded fresh root ginger
- 3 tbsp finely shredded spring onions
- 2 tbsp dark soy sauce
- 1 tbsp groundnut oil
- 2 tsp sesame oil
- 1 tbsp groundnut oil
- 1 tbsp ready-made whole yellow bean sauce
- 1 tbsp dark soy sauce
- ½ tsp salt
- 1 tsp red chilli
- 170ml/6fl oz hot chicken or vegetable stock
- 450g/1 lb fresh soft bean curd ( tofu
- 2 tbsp coarsely chopped garlic
- 2 tsp cornflour
- fresh coriander
- 1 tsp Sichuan pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes