Recipe Details
| Title | Teresa's Style Chinese Steam Cod |
|
| Author | Teresa Dupay | |
| Portions | 2 | |
| Created | 02nd May 2020 17:33 pm | |
| Last Updated | 03rd May 2020 08:33 am |
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Weight (Per Portion)
One portion of this dish weighs approximately 352.00 Grams
Recipe Ingredients
| Ingredient | Quantity | Allergen Warnings |
|---|---|---|
| Cod, raw | 240 Gram |  |
| Mushrooms, chestnut. raw | 250 Gram | |
| Ginger, fresh | 10 Gram | |
| Garlic | 5 Clove | |
| Sauce, Soy | 60 Millilitre |   |
| Oil, sesame | 30 Millilitre |  |
| Spring Onions | 1 Bunch |
Special Dietary Requirements Suitability
| None! |
Allergen Warnings
|
Nutritional Information (Per Portion)
| Nutrition | %GDA | Range |
|---|---|---|
| Energy Kcal | 287 |  |
| Protein | 54.15% | |
| Other Carbohydrate | 2.80% | |
| Sugar | 10.00% | |
| Fat Saturated | 10.46% | |
| Fat Unsaturated | 23.34% | |
| Fiber | 7.43% | |
| Sodium | 94.82% | |
| Salt | 98.77% | |
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Recipe Method
1. Wash, take off outside of spring onions and finely chop. Peel the ginger and grate. Finely chop the garlic. Place all ingredients into a large bowl.
2. Cut the cod into 50cm squares, add to bowl together with soy sauce and sesame oil. Toss all ingredients until covered with Marinade. Place in fridge for a couple of hours.
3. Before you are ready to steam, add in the sliced muchrooms and toss until covered with the marinade.
4. Steam for 10 minutes.
5. Serve with rice.