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14Ingredients
55Minutes
560Calories
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Description
A quick oven recipe for deliciously fragrant steamed fish!
Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. Shaoxing wine
- 3 Tbsp. lite sodium soy sauce
- 4 Tbsp. water
- 1 Tbsp. chicken bouillon
- 1 tsp. sesame oil
- 2 tsp. sugar
- 3 lb. halibut fillets (or any white flaky fish)
- 1/4 tsp. white pepper
- 4 chinese black mushrooms (soaked in warm water until soft, then sliced thin)
- 4 baby bok choy (quartered)
- 2 inches ginger (finely sliced like grass)
- 3 scallions (finely sliced like grass)
- 2 Tbsp. sesame oil
- 2 Tbsp. canola oil
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Directions
- Remove the bottoms of the bok choy, and then cut the bok choy in half lengthwise. Gather scallions and cut in half lengthwise. Cut the white sections in half to flatten them out, then gather them and slice them like blades of grass.
- Break off any small fingers on the ginger root, then square off the top and bottom of the main finger. Cut off any protruding pieces. Scrape off the skin of the ginger with the back of the knife. Slice into 1/8-inch tiles, then chop those into 1/8-inch-wide pieces.
- Preheat oven to 325°F.
NutritionView More
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560Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories560Calories from Fat200 |
| % DAILY VALUE |
| Total Fat22g34% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol110mg37% |
| Sodium620mg26% |
| Potassium2230mg64% |
| Protein77g |
| Calories from Fat200 |
| % DAILY VALUE |
| Total Carbohydrate10g3% |
| Dietary Fiber3g12% |
| Sugars5g |
| Vitamin A230% |
| Vitamin C180% |
| Calcium40% |
| Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Christian 2 years ago
Not great The cooking method using the plastic wrap and foil was a disaster. The plastic Saran Wrap melted under the foil so it did not steam had to cook twice as long more like baked fish instead of steaming. May try again using a Dutch oven sealing with tinfoil. Flavor was good