Ginger and chilli steamed fish with cucumber and tatsoi salad

Ginger and chilli steamed fish with cucumber and tatsoi salad

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Ginger and chilli steamed fish with cucumber and tatsoi salad

The ingredient of Ginger and chilli steamed fish with cucumber and tatsoi salad

  1. four x 200g portions wild barramundi fillets, blue-eye trevalla fillets or salmon fillets
  2. 60ml (1/four cup) Shaoxing cooking wine (see notice)
  3. 80ml (1/three cup) mild soy sauce
  4. 2 tablespoons peanut oil
  5. 2 teaspoons sesame oil
  6. 6cm piece ginger, peeled, finely shredded
  7. 2 spring onions, finely shredded
  8. 1 Lebanese cucumber, peeled, finely shredded
  9. 50g small tatsoi leaves (see notice) or toddler spinach
  10. half celery heart, thinly sliced
  11. 1/four (200g) small iceberg lettuce, very finely shredded
  12. 1 cup bean sprouts
  13. 75g red-skinned raw peanuts, roasted
  14. 1 tablespoon lemon juice

The instruction how to make Ginger and chilli steamed fish with cucumber and tatsoi salad

  1. Scrunch the sides of four squares of foil to shape little dishes with facets to include liquid, then place a fish fillet in every. Place dishes in a bamboo (or different) steamer over a saucepan of simmering water. Combine wine and a couple of tablespoons soy sauce and pour a touch over fish. Cover and prepare dinner for six minutes or till simply cooked via.
  2. Meanwhile, for salad, toss all of the elements in a bowl with closing soy sauce and the lemon juice. Place a bit salad on every plate, pinnacle with fish and spoon over a bit cooking juice. Heat each oils in a small frying pan over medium warmness until smoking, upload ginger and spring onions, then right away pour over fish and serve.

Nutritions of Ginger and chilli steamed fish with cucumber and tatsoi salad

fatContent: 438.326 calories
saturatedFatContent: 23 grams fat
carbohydrateContent: 4 grams saturated fat
sugarContent: 6 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 46 grams protein
sodiumContent:

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