The Woks of Life · by Bill★ 5.0 (211)
Cantonese Steamed Fish
NUTRITION · PER SERVING20M COOK
CAL 16%·PRO 56%
CARBS 6G7% OF CAL
1G FIBER2G SUGAR3G OTHER
FAT 22G63% OF CAL
3G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A simple Cantonese steamed fish topped with ginger, green onion, and cilantro in soy sauce. Light and delicate, ready in 20 minutes.
mainchinesefish🥄 saucepan🍜 wokdairy free
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Nutrition & ingredients
Ingredients
serves 2- 2 scallions
- 2 tablespoons ginger
- 1 small bunch cilantro
- 1 ½ tablespoons light soy sauce
- 1/8 teaspoon salt
- 1/8 teaspoon sugar
- 2 tablespoons hot water
- 10 ounce fillet of delicate white fish ((such as sea bass, grey sole, flounder, fluke, tilapia, or haddock))
- 2 tablespoons vegetable oil
At a glance
PER SERVING · TIME 20M
CAL 16%·PRO 56%
CARBS 6G7% OF CAL
1G FIBER2G SUGAR3G OTHER
FAT 22G63% OF CAL
3G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 15m
- Sodium
- 637mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1001mg
- Calcium
- 53mg
- Iron
- 0.86mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 637MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.