Steamed Fish, Chinese Style
Serves: 4
Preparation time: 12 minutes
Cooking time: 10 minutes
- 450g (1lb) loin of cod
- 125ml (4fl oz) chicken stock
- 40g (1½ oz) light vegetable fat spread
- 1 clove garlic, chopped
- 7.5cm (3 inch) piece root ginger, half grated and half finely sliced
- 3 tablespoons dry sherry or Chinese rice wine
- 3 pak choi, quartered
- ½ teaspoon sugar
- 3 tablespoons light sodium reduced soy sauce
- ½ teaspoon sesame oil
- ½ bunch spring onions, cut into julienne strips
- Fresh coriander
- 350g (12oz) noodles, to serve
Place fish in a bowl, pour over the stock and dot with spread, garlic and the grated ginger.
Place in a steamer, cover and steam for 5-6 minutes.
Add the sherry and cabbage and cook for a further 2-3 minutes.
Place the cabbage onto 4 serving plates and top with the fish. Sprinkle the sugar over the cooking liquor and pour over the fish.
Drizzle with soy sauce and sesame oil and garnish with the spring onions, remaining ginger and coriander. Serve with the cooked noodles.
|
|
| Energy (kcals) |
512 |
| Protein (g) |
33.3 |
| Carbohydrate (g) |
72.7 |
| Sugars (g) |
7.0 |
| Fat (g) |
11.0 |
| Saturates (g) |
1.2 |
| Fibre (g) |
5.1 |
| Sodium (g) |
749.20 |
| Salt (g) |
1.87 |
