Estimated Nutrition (whole recipe, rough)
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 |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Sesame | 1 tbsp (14g) | 120 |
| Onion | 1 medium (110g) | 44 |
| Plum | 1 medium (66g) | 30 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
| Bean | 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
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- Spring onions, finely sliced.
- Ginger, finely sliced.
- Chillie, finely sliced.
- Soya sauce
- Bean paste
- Rice wine
- Salt
- Sesame oil
- Several preserved plum, crushed.
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Directions
Steamed fish is often served with plain rice porridge and often made more saltish. When served with rice, cut down on beanpaste. Omit beanpaste if you prefer a more subtle flavour.
Clean fish, make serveral diagnol slits on both sides of the fish and rub a little salt all over. Let it stand for serveral minutes. Add the rest of the ingredients, a little water and steam. Steam will condense and drip onto the fish adding to the sauce.
Alternatively, you can microwave the fish in a covered container with some additional water added.