Serve with: Steamed rice and peas or beans cooked with chopped green onion Steaming fish is a common cooking method in Asia that has recently become more popular in Europe and North America. It is an inspired method of low-fat cooking.
- Portion size 4 servings
Ingredients
Method
Scatter cabbage in shallow serving dish or pasta bowl large enough to fit in steamer. Add fish; top with shiitake, onions, ginger, salt and pepper. Cover and steam over high heat until fish flakes easily when tested, 16 to 18 minutes.
Pour off liquid from plate into saucepan; bring to boil over medium heat. Blend soy sauce, cornstarch and 1 tbsp (15 mL) water; add to pan and return to boil. Stir in sesame oil; pour over fish. Garnish with coriander.
Nutritional facts <b>Per serving:</b> about
- Sodium 552 mg
- Protein 25 g
- Calories 149.0
- Total fat 3 g
- Cholesterol 36 mg
- Saturated fat trace
- Total carbohydrate 4 g
%RDI
- Iron 11.0
- Folate 17.0
- Calcium 7.0
- Vitamin A 8.0
- Vitamin C 15.0
