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Ingredientes
- 1 whl fish - (1 1/2 to 2 lbs) cleaned
- Â Â (such as seabass or possibly snapper)
- 1/4 c. thinly-sliced ginger
- 1/4 c. trimmed green onion in thin 1" long strips
- 3 Tbsp. thin strips Sichuan preserved vegetables rinsed, liquid removed,
- 1 tsp chopped garlic
- 1 tsp salt
- 1/4 tsp freshly-grnd white pepper
- 1/4 c. soy sauce
- 2 tsp sugar
- 1 Tbsp. minced green onion
- 1/4 c. vegetable oil
- 1 tsp sesame oil
Direcciones
- Prepare the fish for steaming: Cut 3 diagonal slices about 3/4-inch deep into the two fleshy sides of the fish. With the tip of a knife, make two 1/2-inch deep cuts which run the length of the fish along either side of the backbone. Place the fish on a heatproof steaming plate.
- For the Stuffing: Stuff the fish: Stir the ginger, green onion, preserved vegetables and garlic together in a bowl till blended. Rub half of the stuffing mix into the cuts on the sides of the fish. Stuff the remaining half into the cavity. Sprinkle the fish inside and out with the salt and pepper.
- For the Dish: Prepare a wok for steaming. Set the plate into the steamer basket. Cover the wok and steam the fish over high heat till the fish turns opaque along the backbone, 8 to 10 min.
- Stir the soy sauce and sugar together in a small bowl till the sugar is dissolved. Pour over the steamed fish. Heat the vegetable and sesame oils in a small skillet or possibly saucepan over high heat just till they begin to smoke. Pour the warm oil over the fish. Stand back and watch it sizzle. Serve with steamed rice.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 56g | |
| Recipe makes 4 servings | |
| Calories 164 | |
| Calories from Fat 134 | 82% |
| Total Fat 15.12g | 19% |
| Saturated Fat 1.25g | 5% |
| Trans Fat 0.35g | |
| Cholesterol 9mg | 3% |
| Sodium 1493mg | 62% |
| Potassium 106mg | 3% |
| Total Carbs 4.06g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 2.55g | 2% |
| Protein 3.74g | 6% |
