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Picture of Steamed Whole Fish With Ginger, Scallions, and Soy
south east asian lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1717 kcal 86 %
  • Fat 121 g 187 %
  • Saturated 12 g 61 %
  • Carbs 15 g 5 %
  • Fiber 3 g 12 %
  • Protein 144 g 288 %
  • Cholesterol 340 mg 113 %
  • Sodium 2660 mg 111 %
  • Calcium 133 mg 13 %
  • Magnesium 256 mg 61 %
  • Potassium 2565 mg 55 %
  • Iron 6 mg 32 %
  • Zinc 3 mg 27 %
  • Phosphorus 1292 mg 185 %
  • Vitamin A 38 µg 4 %
  • Vitamin C 7 mg 7 %
  • Thiamin (B1) 0 mg 28 %
  • Riboflavin (B2) 1 mg 48 %
  • Niacin (B3) 28 mg 173 %
  • Vitamin B6 1 mg 99 %
  • Folate equivalent (total) 210 µg 52 %
  • Vitamin B12 11 µg 448 %
  • Vitamin D 21 µg 141 %
  • Vitamin E 22 mg 150 %
  • Vitamin K 153 µg 127 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Steamed Whole Fish with Ginger, Scallions, and Soy

Ingredients

  • 1 (1½-pound) whole white fish (such as sea bass, branzino, or flounder), cleaned with head and tail intact
  • Kosher salt and freshly ground black pepper
  • freshly ground black pepper
  • 2 by ½-inch piece fresh ginger, peeled and finely julienned
  • ¼ cup light soy sauce
  • 1 tablespoon rice wine
  • 1 scallion, white and light green parts only, julienned
  • 4 cilantro sprigs
  • ½ cup canola oil

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