Scallop steamed tilapia

Cantonese style steamed tilapia

Time

30 minutes total: 20 minutes attended, 10 minutes unattended

Difficulty

very easy

Yield

500 g (servings 1 –2)

Ingredients

Weight

Volume

Procedure

Soy sauce

32 g

2 tbsp

Oyster sauce

18 g

1 tbsp

Peanut oil

14 g

1 tbsp

Chopped pickled chili pepper

5 g

1 tbsp

Salt

3 g

½ tsp

Sugar

4.2 g

1 tsp

Sesame oil

4.5 g

1 tsp

Garlic, minced

30 g

10 cloves

Mix

Fill steamer pot with water and begin heating

Tilapia

400 g

3 filets

Add half of the sauce A and mix well

Enoki

50 g

10 large

Rice vermicelli, soaked

30 g

Lay on a large ceramic plate

Place tilapia B on top without overlap, skinned side up

Pour in the rest of the sauce A

Steam for 10 minutes until fork-tender

Cilantro, minced

2.2 g

1 sprigs

Green onion, chopped

12 g

1 stalk

Sprinkle over the fish C

Notes

Basa or other flaky white fish can be used in place of tilapia

Making ahead

Soak rice vermicelli in warm water 30 minutes before preparation

Nutrition

Serving size 500 g; calories 634.1 kcal, kilojoules 2646.6 kJ, protein 72.4 g, carbohydrates 36.7 g, sugar 4.6 g, fat 21.5 g, saturated fat 4.5 g, unsaturated fat 17.2 g, trans fat 0 g, fiber 2.6 g, cholesterol 165.3 mg,

Yield

Servings

–

Serving size 250–500 g

Serve	Per serve
Energy (kcal)	634.1
Energy (kJ)	2646.6
Protein (g)	72.4
Fat (g)	21.5
Carbs (g)	36.7
Sugars (g)	4.6
Fiber (g)	2.6
Sodium (mg)	3094
Cholesterol (mg)	165.3

Full details