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Ingredientes
- 1 slc white cod fish (400-450g)
- 2 Tbsp. minced garlic
- 2 Tbsp. shredded ginger
- 3 Tbsp. oil
- 1/4 tsp salt
- 1/2 tsp sugar
- 1 dsh pepper
- 3 Tbsp. Lee Kum Kee seasoned soy sauce for seafood
- 1 tsp sesame oil
- 1 tsp sugar
- 1 dsh pepper
- Â Â Minced spring onions
- Â Â Minced coriander leaves
- Â Â Red chilli strips
Direcciones
- Method:CLEAN fish, pat-dry with paper towel and marinate with seasoning for 10 to 15 min. Steam fish for 9-10 min, then remove from steamer and pour out excess water.
- Heat oil in a wok and fry ginger and garlic until lightly browned, aromatic and crispy. Dish out ginger and garlic.
- Remove oil, leaving only one Tbsp. in the wok.
- Lower heat and add in sauce ingredients to the warm oil. Stir-fry briskly then pour sauce over the fish. Garnish before serving.
- Note: Lee Kum Kee's seasoned soy sauce for seafood makes a tasty gravy for steamed fish dishes; best when combined with fried ginger and garlic.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 93g | |
| Calories 461 | |
| Calories from Fat 402 | 87% |
| Total Fat 45.49g | 57% |
| Saturated Fat 3.71g | 15% |
| Trans Fat 1.05g | |
| Cholesterol 0mg | 0% |
| Sodium 588mg | 25% |
| Potassium 148mg | 4% |
| Total Carbs 14.36g | 4% |
| Dietary Fiber 1.0g | 3% |
| Sugars 6.97g | 5% |
| Protein 1.43g | 2% |
