Try this Cantonese-Style Sablefish recipe, or contribute your own.
Suggest a better descriptionSource: Sitka Salmon
1. I n a medium, sha l low, heat -proof bowl (choose one that will fit i n to a deep sk il let snugly) place the FISH skin side down. I n a small bowl, com bi ne the SOY SAUCE, CHINESE RICE WINE, SUGAR, and SESAME OIL, stirring to dissolve the sugar.
2. Pour the mi x t u re over the fish and top with half of the SCALLIONS, all of the GINGER, and RED CHILE if using.
3. Crumple 3 (4-inch ) sheets of aluminum foil to make 3 (1-inc h) ball s and arrange them in a large deep skillet. Add 1 inch of water. Place the bowl into the skillet, setting it on the foil balls. Cover and bring to a boil. Steam the fish until it is opaque and flakes easily with a fork, about 8 minutes.
4. Carefully lift the bowl from the skillet. Serve the fish over rice, spooning the sauce over top. Garnish with cilantro and the remaining scallions. Enjoy!
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Serving Size: 1 Serving (65g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 108 | ||
Calories from Fat: 83 (77%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.2g | 12 % | |
Saturated Fat 1.3g | 7 % | |
Monounsaturated Fat 3.6g | ||
Polyunsanturated Fat 3.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 1949.8mg | 67 % | |
Potassium 167.8mg | 4 % | |
Total Carbohydrate 5.1g | 1 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 4g | ||
Protein 2.3g | 3 % | |
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: 108
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