Main courses · Fish & seafood

Ginger Garlic Steamed Whole Fish

★ 4.833 ratings

To cut parchment to fit Varoma tray: tear off a piece of parchment wide enough to cover Varoma tray. Place Varoma tray on top of parchment and cut around the tray to shape.

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Details

Difficulty: Easy
Prep: 10 min
Active: 10 min
Cook: 30 min
Total: 30 min
Yield: 4 portions

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Category: Main courses Fish & seafood
Time: Quick
Nutrition: Under 500 kcal
Difficulty: Easy
Rating: Proven favourite

Ingredients

Metric US

green onions: 6
whole fish, gutted, cleaned: 2
salt: 1 tsp
garlic: 6 cloves
ginger: 14 g
cilantro leaves: 14 g
dried chili flakes: 0.5 tsp
black bean chili sauce: 1 tbsp
rice wine: 2 tsp
sesame oil: 2 tsp
water: 567 g
fresh cilantro leaves: fresh cilantro leaves
lime: 1
Chinese chives: Chinese chives

Nutritionper portion

Per portionRecipe totalCustom

Portions

Recipe total uses the original yield. Choose Custom to change portions.

Protein: 21 g
Energy: 619.2 kJ
Calories: 148 kcal
Fat: 4 g
Fibre: 1 g
Carbohydrates: 8 g

From the original recipe

Categories: Main dishes - fish and seafood
Dish types: Fish
Meal types: Main Course
Dietary: Low Fat, Dairy-Free, Gluten-Free
Health: High Protein, Low Carb, High P:E Ratio
Cuisines: Asian, Chinese
Occasions: Chinese New Year, Party
Equipment: parchment paper, serving platter
Collections: Chinese New Year
Original tags: Low Carb, Low Fat, Asian, Chinese, Chinese New Year, Party, Quick (<30m), Low Active Time, Easy

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