Chinese Steamed Fish with Ginger Shallot Sauce
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Whole steamed fish topped with a ginger and shallot sauce finished with hot oil. Delicate, flaky, and aromatic. A classic Chinese technique that tastes elegant but requires minimal effort.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 2 x 350 - 400g / 12 - 13 oz bream or snapper fish (, gutted, scaled and cleaned (Note 1))
- 2 stems of shallots ((scallions / green onions), diagonally julienned to 5cm/2" length)
- 4 x 3cm / 1 x 2" piece of ginger julienned
- 2 tbsp Japanese cooking sake ((Note 2))
- 2 pinches of salt
- 3 tsp soy sauce ((Note 3))
- 2 tsp sesame oil
- 4 tbsp oil ((vegetable, canola or peanut oil))
- Red chilli julienned ((Note 4))
At a glance
PER SERVING · TIME 20M
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
- 1026mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1389mg
- Calcium
- 42mg
- Iron
- 0.35mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1026MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.