Steamed Bream with Soy-Ginger Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 323 cal. | (15 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.7 g | (2 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 4 μg | (20 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 4.2 μg | (7 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 15.6 mg | (130 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 43 μg | (14 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 11.7 μg | (26 %) | ||
| Vitamin B₁₂ | 3.2 μg | (107 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 549 mg | (14 %) | ||
| Calcium | 200 mg | (20 %) | ||
| Magnesium | 67 mg | (22 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 121 μg | (61 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Uric acid | 287 mg | |||
| Cholesterol | 140 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 4 Sea bream (ready to cook, except á 350 g)
- 2 centimeters fresh ginger
- 4 Red chili peppers
- 2 scallions
- 3 Tbsps Rice wine
- 2 Tbsps soy sauce
- 4 Tbsps sesame oil
Preparation steps
Rinse the fish and pat dry. Peel the ginger and cut into sticks. Rinse the chilies and cut lengthwise. Trim the scallions, rinse and cut diagonally into rings. In a small bowl, stir the rice wine together with the soy sauce, ginger and the sesame oil. Place the fish in a shallow dish and pour the mardinade over the fish, turning to coat. Cover the dish with plastic wrap and place in the refrigerator to marinate overnight.
Remove the fish from the marinade, shaking off the excess marinade, pat dry and place the fish in a lightly oiled, perforated cooking tray. Cook in a steam oven at 90°C (approximately 195°F) for 20 minutes.
Place the marinade in a sauce pan and bring to a boil. Once it comes to a boil for a minute or two, lower the heat and keep warm until ready to serve.
Place the fish on the serving plates and garnish with the scallions and chilies and pour the warmed sauce over the top, being sure to include pieces of the ginger. Serve immediately.
