Steamed Whitefish with Black Bean and Ginger Sauce

Steamed Whitefish with Black Bean and Ginger Sauce

Health Rating
Prep Cook Ready in Servings
10 min 12 min 22 min 4
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Ingredients


1 tbsp Fermented black beans (chopped)
1 clove(s) Garlic (minced)
1 piece, 1-inch Ginger root (julienned or shredded)
2 stalk(s) Green onion, scallion, ramp (thinly sliced)
1/2 medium Lemon
1/2 tsp Sesame oil
1 tbsp Vegetable oil
450 gm Whitefish (whole)

Instructions


Clean your fish and pat dry with a kitchen towel. With a sharp knife, make a slit in the belly almost to the tail.

Mix together black bean, garlic, ginger, and half the scallions; stuff the mixture into the slit. Place the fish in a medium-sized plate and pour over with vegetable and sesame oil. Squeeze a bit of lemon juice over the fish.

Fill your wok or skillet with 2 to 3 inches of water and bring to boil. Carefully set your plate on the rack, then cover with the lid. Steam for 10 to 12 minutes, depending on how thick your fish is in the middle. Check for doneness by poking the flesh with a spoon or chopstick at the thickest point; if the flesh flakes off easily, your fish is done.

Garnish with the other half of your scallions and serve immediately.

Enjoy!

Nutrition Facts

Per Portion

Calories 206  
Calories from fat 100  
Calories from saturated fat 13.3  
Total Fat 11.1  g
Saturated Fat 1.5  g
Trans Fat 0.0  g
Polyunsaturated Fat 4.2  g
Monounsaturated Fat 2.5  g
Cholesterol 68  mg
Sodium 253  mg
Potassium 607  mg
Total Carbohydrate 4.0  g
Dietary Fiber 1.2  g
Sugars 0.2  g
Protein 22.5  g

Dietary servings

Per Portion


Fruit 0.1
Meat 1.3
Vegetables 0.2

Energy sources


Pygal 8% 401.259171502 109.86416661 48% 459.364771367 232.433882591 44% 293.930492511 177.908997086 8% 48% 44% Carbohydrates Fat Protein

Notes:

A flavourful simple recipe with a great source of heart healthy marine omega-3 fats. Serve with parboiled rice for a complete meal.
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