Steamed Sea Bream with Spicy Sweet and Sour Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 149 cal. | (7 %) | ||
| Protein | 7.8 g | (8 %) | ||
| Fat | 3.09 g | (3 %) | ||
| Carbohydrates | 23.88 g | (16 %) | ||
| Sugar added | 18.71 g | (75 %) | ||
| Roughage | 0.97 g | (3 %) |
| Vitamin A | 57.44 mg | (7,180 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.29 mg | (2 %) | ||
| Vitamin B₁ | 0.07 mg | (7 %) | ||
| Vitamin B₂ | 0.07 mg | (6 %) | ||
| Niacin | 2.16 mg | (18 %) | ||
| Vitamin B₆ | 0.26 mg | (19 %) | ||
| Folate | 12.15 μg | (4 %) | ||
| Pantothenic acid | 0.27 mg | (5 %) | ||
| Biotin | 0.13 μg | (0 %) | ||
| Vitamin B₁₂ | 0.08 μg | (3 %) | ||
| Vitamin C | 79.45 mg | (84 %) | ||
| Potassium | 227.4 mg | (6 %) | ||
| Calcium | 14.64 mg | (1 %) | ||
| Magnesium | 23.16 mg | (8 %) | ||
| Iron | 0.55 mg | (4 %) | ||
| Iodine | 0.37 μg | (0 %) | ||
| Zinc | 0.26 mg | (3 %) | ||
| Saturated fatty acids | 0.52 g | |||
| Cholesterol | 13.38 mg |
Ingredients
- For the fish
- 1 Bream (500-600 grams, ready to cook, scaled)
- 1 pc fresh ginger (About 40 grams)
- salt
- 1 scallion
- 2 Tbsps light soy sauce
- 2 tsps sesame oil
- For the sweet and sour sauce
- 1 Red Bell pepper
- 1 garlic clove
- 2 fresh red chili peppers
- 5 Tbsps Rice vinegar
- 75 grams sugar
Preparation steps
For the fish, rinse bream and pat dry. Score 3-4 times with a sharp knife on each side, cutting to the bone.
Peel ginger and very finely chop. Season the bream with a little salt, then place the ginger in the incisions and into the abdominal cavity. Place fish a steamer.
Boil about 500 ml (approximately 2 cups) of water in a wok. Place the steamer over the water and firmly cover with lid. Steam for 8-10 minutes.
Trim scallion, rinse and cut into 5 cm (approximately 2-inch) long, thin strips.
Place finished bream on a platter. Drizzle with soy sauce and sesame oil and sprinkle with the scallion strips.
Serve bream with rice and the sweet and sour sauce.
For the sweet and sour sauce, rinse bell pepper, trim, remove seeds and chop.
Peel garlic. Rinse chile peppers, remove seeds and coarsely chop.
Grind bell pepper, garlic and chile pepper in a mortar or puree in a blender. Combine with 250 ml (approximately 1 cup) of water, vinegar and sugar in a small saucepan, bring to a boil over medium heat and simmer, uncovered, until the sauce has become slightly creamy, about 30 minutes. Season to taste and serve.
