Steamed Sea Bream with Spicy Sweet and Sour Sauce

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Steamed sea bream with spicy sweet and sour sauce
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Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
149
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie149 cal.(7 %)
Protein7.8 g(8 %)
Fat3.09 g(3 %)
Carbohydrates23.88 g(16 %)
Sugar added18.71 g(75 %)
Roughage0.97 g(3 %)
Vitamin A57.44 mg(7,180 %)
Vitamin D0 μg(0 %)
Vitamin E0.29 mg(2 %)
Vitamin B₁0.07 mg(7 %)
Vitamin B₂0.07 mg(6 %)
Niacin2.16 mg(18 %)
Vitamin B₆0.26 mg(19 %)
Folate12.15 μg(4 %)
Pantothenic acid0.27 mg(5 %)
Biotin0.13 μg(0 %)
Vitamin B₁₂0.08 μg(3 %)
Vitamin C79.45 mg(84 %)
Potassium227.4 mg(6 %)
Calcium14.64 mg(1 %)
Magnesium23.16 mg(8 %)
Iron0.55 mg(4 %)
Iodine0.37 μg(0 %)
Zinc0.26 mg(3 %)
Saturated fatty acids0.52 g
Cholesterol13.38 mg

Ingredients

for
2
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
How healthy are the main ingredients?
sugargingersoy saucesesame oilsaltgarlic clove

Preparation steps

1.

For the fish, rinse bream and pat dry. Score 3-4 times with a sharp knife on each side, cutting to the bone.

2.

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.

3.

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.

4.

Trim scallion, rinse and cut into 5 cm (approximately 2-inch) long, thin strips.

5.

Place finished bream on a platter. Drizzle with soy sauce and sesame oil and sprinkle with the scallion strips.

6.

Serve bream with rice and the sweet and sour sauce.

7.

For the sweet and sour sauce, rinse bell pepper, trim, remove seeds and chop.

8.

Peel garlic. Rinse chile peppers, remove seeds and coarsely chop.

9.

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.

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