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Name: Fish Ginger
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 ts Chopped or minced ginger; 500 ml Water; 1 tb Reduced salt soya sauce; 2 tb Capsicum cut into thin; 1 ts Sesame oil; 1 ts Minced chilli; 2 ts Turmeric; 1 Whole fish; (coral trout,; 750 ml Fish or chicken stock; Peel and juice of an orange; 1 tb Peanuts; 2 ts Peanut butter; ; snapper) about; 3 Cardamom pods; ; 1.5kg, cleaned and; ; scaled; 1 5 cm piece ginger; crushed; 2 tb Coconut milk; (optional); 1 tb Spring onion green part;; 1 tb Spring onion white part;

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INGREDIENTS

1 ts Chopped or minced ginger
500 ml Water
1 tb Reduced salt soya sauce
2 tb Capsicum cut into thin
1 ts Sesame oil
1 ts Minced chilli
2 ts Turmeric
1 Whole fish; (coral trout,
750 ml Fish or chicken stock
Peel and juice of an orange
1 tb Peanuts
2 ts Peanut butter
; snapper) about
3 Cardamom pods
; 1.5kg, cleaned and
; scaled
1 5 cm piece ginger; crushed
2 tb Coconut milk; (optional)
1 tb Spring onion green part;
1 tb Spring onion white part;

Servings

INSTRUCTIONS

Cut a few slashes in the fish on each side. Place in plastic bag with turmeric, shaking bag to spread the turmeric evenly. Insert fish in the bag shake to cover fish with turmeric. Remove from the bag. Place the ginger and orange peel inside the body cavity. In a wok wide enough to take the fish, put the stock, water, soya sauce, cardamom pods and minced ginger. Put chopsticks across the wok to hold the fish - or you could use a wire rack. Place the fish on the chopsticks or rack. Cover with lid or aluminium foil. Steam for around 30 to 40 minutes. Remember to allow longer if the fish has come directly out of the refrigerator. Check fish is cooked by inserting a knife into the flesh, which should come away from the bone. When cooked, remove fish from the wok and put in warm place. Remove rack, add orange juice and chilli to the steaming liquor and allow to reduce to a third of its volume. Stir in the peanut butter and coconut milk, if using. Do not allow the mixture to boil once coconut milk is added. Briefly fry white part of spring onions, capsicum and peanuts in the sesame oil. Serve fish with the sauce, garnished with green parts of spring onion. Leftover potential: Best eaten immediately, or cold on same day. Per serving: 65 Calories (kcal); 6g Total Fat; (73% calories from fat); 2g Protein; 3g Carbohydrate; 0mg Cholesterol; 19mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

NOTES

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Fish Ginger

1 ts Chopped or minced ginger 
500 ml Water 
1 tb Reduced salt soya sauce 
2 tb Capsicum cut into thin 
1 ts Sesame oil 
1 ts Minced chilli 
2 ts Turmeric 
1  Whole fish; (coral trout, 
750 ml Fish or chicken stock 
  Peel and juice of an orange 
1 tb Peanuts 
2 ts Peanut butter 
  ; snapper) about 
3  Cardamom pods 
  ; 1.5kg, cleaned and 
  ; scaled 
1  5 cm piece ginger; crushed 
2 tb Coconut milk; (optional) 
1 tb Spring onion green part; 
1 tb Spring onion white part;

Cut a few slashes in the fish on each side. Place in plastic bag with  turmeric, shaking bag to spread the turmeric evenly. Insert fish in the bag  shake to cover fish with turmeric. Remove from the bag.    Place the ginger and orange peel inside the body cavity.    In a wok wide enough to take the fish, put the stock, water, soya sauce,  cardamom pods and minced ginger.    Put chopsticks across the wok to hold the fish - or you could use a wire  rack.    Place the fish on the chopsticks or rack.    Cover with lid or aluminium foil.    Steam for around 30 to 40 minutes. Remember to allow longer if the fish has  come directly out of the refrigerator.    Check fish is cooked by inserting a knife into the flesh, which should come  away from the bone.    When cooked, remove fish from the wok and put in warm place.    Remove rack, add orange juice and chilli to the steaming liquor and allow  to reduce to a third of its volume. Stir in the peanut butter and coconut  milk, if using. Do not allow the mixture to boil once coconut milk is  added.    Briefly fry white part of spring onions, capsicum and peanuts in the sesame  oil. Serve fish with the sauce, garnished with green parts of spring onion.    Leftover potential: Best eaten immediately, or cold on same day.        Per serving: 65 Calories (kcal); 6g Total Fat; (73% calories from fat); 2g  Protein; 3g Carbohydrate; 0mg Cholesterol; 19mg Sodium Food Exchanges: 0  Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other  Carbohydrates      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (70g)
Recipe Makes: 4 servings

Calories: 40
Calories from Fat: 30 (75%)

Amt Per Serving		% DV

	Total Fat 3.3g	4 %
	Saturated Fat 0.5g	2 %
	Monounsaturated Fat 1.5g
	Polyunsanturated Fat 1.1g
Cholesterol 0mg		0 %
Sodium 33.8mg		1 %
Potassium 51.7mg		1 %
Total Carbohydrate 2.1g		1 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 1.3g
Protein 1.2g		2 %
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.

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Calories per serving: 40

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