Main courses
Cantonese steamed fish with ginger
Steamed white fish is finished with hot ginger and spring onion oil and soy sauce, which bring out the flavor of the fish.
Servings in this printout: 4
Ingredients
- 700 g frozen pollock filletfor example zander or cod
- 1 tbsp fresh gingerin thin strips
- 2 piece spring onionsin strips
- 2 tbsp soy sauce
- 2 tbsp neutral oil
- 1 tbsp water
- 1 piece limefor serving
Method
- Place the fish on a heat-resistant plate and spread half of the ginger on top.
- Steam in a covered steamer for about 8–12 minutes, depending on the thickness of the fillet, until the fish is cooked through and flakes easily.
- Pour off the liquid accumulated on the plate. Place the spring onion and the rest of the ginger on top of the fish.
- Heat the oil in a small pot until hot but not smoking. Carefully pour it over the ginger and spring onion.
- Spoon over the soy sauce and water. Serve immediately with lime and rice.
Nutrition per serving
Nutrition values are approximate estimates, not laboratory analyses. Products and portion size affect the result.
- Net carbs
- 3.13 g
- Total carbohydrates (incl. fibre and polyols)
- 4.58 g
- Protein
- 31.99 g
- Fat
- 9.04 g
- GL estimate
- about 0.2 / serving
Confidence · Low Some values or assumptions in the calculation are uncertain.
The calculation also uses comparison values from similar foods or food groups. Small amounts of carbohydrate were left out of the calculation.
Estimate details and sources ↗
How was the estimate calculated?
The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.
- spring onions · Food group average
Calculated ingredient-based estimate per serving, not a measurement of the prepared meal. All supported positive carbohydrate amounts are included. An unmatched individual portion under 1 g available carbohydrate per serving may be omitted only while all such portions total less than 2 g per serving; the omitted amount is disclosed. This is an editorial tolerance, not a clinical precision limit.
Small portions omitted: 0.8 g available carbohydrate per serving.
Research sources and technical details
Source names and technical notes appear in their original form.
- spring onions ·
vegetables-category-mean-gi-66 · afcd-F006250-release-3
Carbohydrate data sources
- SEITI, PAKASTE · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
- Ginger, peeled, fresh, raw · Available-carbohydrate value from AFCD Release 3; FSANZ attribution and CC BY-SA 3.0 Australia terms apply.
- Onion, spring, fresh, raw · Available-carbohydrate value from AFCD Release 3; FSANZ attribution and CC BY-SA 3.0 Australia terms apply.
- MAUSTEKASTIKE, SOIJAKASTIKE · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
- RUOKAÖLJY KESKIARVO, 87 % RYPSI- 8 % AURINGONKUKKA- JA 5% OLIIVIÖLJY · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
- Lime, native, fruit · Available-carbohydrate value from AFCD Release 3; FSANZ attribution and CC BY-SA 3.0 Australia terms apply.
GI and calculation sources
- International tables of glycemic index and glycemic load values 2021: a systematic review · Very broad category proxy. It may poorly represent individual non-starchy vegetables and is shown with low confidence. (Low)CATEGORY_MEAN
Notes
- When pouring hot oil, use a container with high edges and protect your hands from splashes.
- Zander and cod can be used instead of pollock. The listed nutrition values are based on pollock.