Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Vegetable | 1 tbsp (14g) | 120 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Sauce | 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
- Snakehead 1 pc 500 g
- Fat-lean Pork 50 g
- Red Pepper 2 pcs
- Salted Lemon 1 pc
- Ginger 2 slices
- Spring Onion 2 stalks
- Parsley 1 stalk
- Chaozhou Salted Vegetable 100 g
- Sauce
- Light Soy Sauce 4 tbsp
- Sugar 1 tbsp
Directions
Remove seeds of red pepper, shred, wash pork and shred
Shred spring onion, salted vegetable and ginger, chop parsley
Wash salted lemon, remove seeds and meat, shred the peels
Wash pork and mince, clean snakehead, wipe dry (you can cut it into 2 halves)
Place chopped parsley and few shredded spring onion on a flat plate
Put snakehead on plate, cover with salted vegetable and salted lemon
Put minced pork, shredded red pepper and shredded ginger on and surrounding
Steam fish for 10 minutes by high heat until cooked (2 halves fish for 8 minutes)
Pour fish sauce into small container, add in sauce and mix well
Add in the mixed sauce to fish, sprinkle spring onion on
Heat wok with 3 tbsp of oil, add in the surface of fish, serve
Category:Hong Kong Recipes
Category:Hong Kong Appetizers