Try this Steamed Monkfish with Sizzling Chile Oil recipe, or contribute your own.
Suggest a better descriptionTotally Chile Pepper Cookbook by Helene Siegel and Karen Gillingham, CelestialArts, Berkeley CA, ISBN o-89087-724-6 $4.95 After I browsed through it though, I found that it had some really good looking recipes. This is one that I will be trying as soon as I can. Rub 2 tbsp soy sauce and dry sherry all over fish and place on oil-coated surface for steaming. Assemble remaining ingredients for quick cooking. Steam fish in wok or steamer 10 to 14 minutes, until opaque in center. Just before fish is done, warm peanut oil in small saucepan over medium heat about 3 minutes. Stir in scallions, ginger, garlic, chiles, sesame oil and salt. Cook 30 seconds. Remove from heat and stir in soy sauce. When fish is done, transfer to serving plates. Drizzle with sizzling oil and serve hot. Posted to CHILE-HEADS DIGEST V4 #007 by "Goslowsky, George"
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Serving Size: 1 Serving (170g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1098 | ||
Calories from Fat: 1053 (96%) | ||
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Amt Per Serving | % DV | |
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Total Fat 117g | 156 % | |
Saturated Fat 19.5g | 98 % | |
Monounsaturated Fat 53.5g | ||
Polyunsanturated Fat 38.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 1164.1mg | 40 % | |
Potassium 87.8mg | 2 % | |
Total Carbohydrate 6.3g | 2 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 6g | ||
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: 1098
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