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Fish, Steamed with Ginger Recipe

Looking for an easy Fish, steamed with ginger recipe? Learn how to make Fish, steamed with ginger using healthy ingredients.


Submitted by roumi

Makes 2 servings



Fish fillets, ginger, green onions, soy sauce, sesame oil.

Recipe Ingredients for Fish, steamed with ginger

1 pound Cod Fillets
1 teaspoon coarse sea salt or kosher salt
1 tablespoon minced fresh ginger
3 tablespoons thinly sliced green onion
40 g g) light soy sauce
1 tablespoon canola oil
2 teaspoons toasted sesame oil

Recipe Directions for Fish, steamed with ginger

  1. # Pat fish dry with paper towels. Rub both sides of fillet with salt. Scatter the ginger over the top of the fish and place onto a heatproof ceramic dish.

  2. # Place into a steamer set over several inches of gently boiling water, and cover. Gently steam for 10 to 12 minutes.

  3. # Pour accumulated water out of the dish and sprinkle the fillet with green onion. Drizzle soy sauce over the surface of the fish.

  4. # Heat canola and sesame oils in a small skillet over medium-high heat until they begin to smoke. When the oil is hot, carefully pour on top of the halibut fillet. The very hot oil will cause the green onions and water on top of the fish to pop and spatter all over - be careful.

Categories

Main Dish

Nutrition Facts
Serving Size 272.4g
Amount Per Serving
Calories
298
Calories from Fat
123
% Daily Value*
Total Fat
13.7g
21%
Saturated Fat
1.2g
6%
Trans Fat
0.0g
Cholesterol
111mg
37%
Sodium
2044mg
85%
Potassium
61mg
2%
Total Carbohydrates
5.6g
2%
Dietary Fiber
0.6g
2%
Sugars
2.1g
Protein
41.6g
Vitamin A 2% Vitamin C 3%
Calcium 1% Iron 2%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
D+
  Good points
  • Low in saturated fat
  • Low in sugar
  •   Bad points
  • High in cholesterol
  • Very high in sodium
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