Emprimir
Correo Electrónico
Add a photoA very simple way to prepare a fish the classic Cantonese style with oil, soy sauce, ginger and green onions.
Ingredientes
- 1 whole Rock Cod about 2 ½ pounds, cleaned and scaled*
- 4 tablespoons of canola oil
- 3 stalks green onion, cut into ½ inch slices
- 3 1/4-inch thick rounds fresh ginger, thinly sliced
- 2 garlic gloves, sliced
- 4 tablespoons soy sauce
- 2 tablespoons water
- Preparation for Frozen fish
- ½ tablespoon salt
- 1 tablespoon rice wine or sake
- Available in Chinese markets and grocery stores
Direcciones
- 1. For fish that is previously frozen, sprinkle salt and rice wine evenly on fish 1 â 2 hours before cooking and keep refrigerated.
- 2. Add 2 inches of water to a wok or large boiler wide enough to hold the fish. Bring water to a boil and place steamer in the water.
- 3. Put the fish on a plate and place the plate on the steamer. Cover and steam for 5 â 7 minutes. Do not over cook, a fish is done when you can pierce it through with a chopstick or fork.
- 4. In a wok or a shallow pot, heat oil over med high heat. When you see a slight smoke, add ginger, green onions, and garlic, stir and cook for 10 - 15 seconds.
- 5. Mix soy sauce and water together and add to oil in wok, stir and cook for 5 â 10 seconds. Turn off heat and pour sauce over fish.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 69g | |
| Recipe makes 4 servings | |
| Calories 183 | |
| Calories from Fat 136 | 74% |
| Total Fat 15.36g | 19% |
| Saturated Fat 1.44g | 6% |
| Trans Fat 0.06g | |
| Cholesterol 6mg | 2% |
| Sodium 1877mg | 78% |
| Potassium 90mg | 3% |
| Total Carbs 8.67g | 2% |
| Dietary Fiber 1.0g | 3% |
| Sugars 2.7g | 2% |
| Protein 2.25g | 4% |
Evaluaciones
09 de Febrero de 2009
This is a gorgeous and tasty dish. We had it alongside the Joyce's Oxtail Stew...and I think the Stew outshined it. However, I would still strongly recommend you try this recipe. It would be good with a variety of different whole fish.Yo he cocinado/probado esta receta
