Steamed Bream with Soy-Ginger Sauce

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Steamed Bream with Soy-Ginger Sauce
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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 12 h. 50 min.
Ready in
Calories:
323
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie323 cal.(15 %)
Protein42 g(43 %)
Fat16 g(14 %)
Carbohydrates2 g(1 %)
Sugar added0 g(0 %)
Roughage0.7 g(2 %)
Vitamin A0.1 mg(13 %)
Vitamin D4 μg(20 %)
Vitamin E3.2 mg(27 %)
Vitamin K4.2 μg(7 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin15.6 mg(130 %)
Vitamin B₆0.7 mg(50 %)
Folate43 μg(14 %)
Pantothenic acid1.5 mg(25 %)
Biotin11.7 μg(26 %)
Vitamin B₁₂3.2 μg(107 %)
Vitamin C14 mg(15 %)
Potassium549 mg(14 %)
Calcium200 mg(20 %)
Magnesium67 mg(22 %)
Iron1.6 mg(11 %)
Iodine121 μg(61 %)
Zinc1.2 mg(15 %)
Saturated fatty acids2.5 g
Uric acid287 mg
Cholesterol140 mg
Complete sugar2 g

Ingredients

for
4
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
How healthy are the main ingredients?
sesame oilsoy sauceginger

Preparation steps

1.

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.

2.

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.

3.

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.

4.

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.

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