Smarter Home Cooking
Steamed Fish with Bok Choy
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 32 min.
Ready in
Calories:
223
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 223 cal. | (11 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.7 g | (6 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.1 mg | (43 %) | ||
| Vitamin K | 53.9 μg | (90 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 10.7 mg | (89 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 60 μg | (20 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 1.2 μg | (3 %) | ||
| Vitamin B₁₂ | 3.9 μg | (130 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 774 mg | (19 %) | ||
| Calcium | 39 mg | (4 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 99 μg | (50 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 22 mg | |||
| Cholesterol | 90 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 28 ozs small Bok Choy
- salt
- 4 fish fillets (each about 6 ounces)
- 1 sprig Lemongrass
- 2 ozs ginger
- 2 chili peppers
- 2 Tbsps Lime juice
- 2 Tbsps vegetable oil
- 2 Tbsps Fish sauce
- 1 scallion (only green part)
Preparation steps
1.
Rinse the bok choy and trim the bottom. Cut in half lengthwise and place in 1 or 2 steamers. Season with salt to taste. Rinse the fish fillets, pat dry and place on top of the bok choy.
2.
Rinse the lemon in hot water, wipe dry and thinly slice. Rinse the chile pepper, cut in half lengthwise, remove seeds and white ribs, and finely chop. Peel the ginger and cut into thin strips. Trim both ends of lemongrass and peel tough outer layer. In a bowl, stir the chile pepper with the ginger, lemongrass, lime juice, oil and fish sauce. Brush onto the fish.
3.
Cover the steamer and cook for 12 minutes.
4.
Rinse the scallions and cut into thin rings. Serve the fish garnished with the scallions.
5.
Serve with rice if desired.
