Steamed Fish With Ginger
|Whole pike/Sea bass||2 Pound|
|Lemon juice||2 Tablespoon|
|Vegetable oil||1 Tablespoon|
|Finely chopped ginger root||2 Teaspoon|
Remove head from fish.
Slash fish crosswise 3 times on each side.
Mix lemon juice, oil, salt and gingerroot; rub cavity and outside of fish.
Cover and refrigerate 1 hour.
Place fish on rack over water in steamer or roaster (water should not touch bottom of rack; if necessary, elevate rack by placing on custard cups).
Cover tightly and heat to boiling; reduce heat.
Steam over boiling water until fish flakes easily with fork, about 20 minutes.
(Add boiling water if necessary) Cut green onions into 2-inch pieces; cut pieces into thin strips.
Prepare Ginger Sauce.
Carefully remove skin from fish; place fish on serving platter.
Pour half of the Ginger Sauce over fish; sprinkle with green onions.
Serve with remaining Ginger Sauce.
Serving size: Complete recipe
Calories 952 Calories from Fat 190
% Daily Value*
Total Fat 21 g32.9%
Saturated Fat 3 g15.2%
Trans Fat 0 g
Cholesterol 353.9 mg118%
Sodium 2294.3 mg95.6%
Total Carbohydrates 6 g1.9%
Dietary Fiber 1.2 g4.6%
Sugars 1.4 g
Protein 175 g350.9%
Vitamin A 32% Vitamin C 99.5%
Calcium 53.7% Iron 30.8%
*Based on a 2000 Calorie diet