Try this Steamed Fish with Spicy Mint Sauce recipe, or contribute your own.
Suggest a better descriptionBrush peanut oil over both sides of fish. Stuff lemon grass, gingerroot, and lime slices into fish cavity. Add water to fish poacher or large, shallow roasting pan to a depth of 1 inch. Place steaming rack in pan; place pan over 2 burners, and bring water to a boil. Arrange fish on rack; cover, reduce heat, and simmer 18 minutes or until fish flakes easily when tested with a fork. Remove fish to a serving platter. Combine mint and next 5 ingredients in a bowl, and stir well. Yield: 4 servings (serving size: 4 ounces of fish and 1/4 cup sauce). Per serving: 133 Calories; 3g Fat (18% calories from fat); 7g Protein; 23g Carbohydrate; 8mg Cholesterol; 30mg Sodium Serving Ideas : Spoon sauce over fish; garnish with mint, if desired. Recipe by: Cooking Light, Jan/Feb 1995, page 74 Posted to MC-Recipe Digest V1 #417 by igor@digex.net on Jan 28, 1997.
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Serving Size: 1 Serving (45g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 27 | ||
Calories from Fat: 11 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.2g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 350.9mg | 12 % | |
Potassium 95.3mg | 3 % | |
Total Carbohydrate 4.4g | 1 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 3.4g | ||
Protein 0.8g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 27
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