Include in Print View:

Fish Sauce

Fish Sauce recipe image
This dish is a delightful twist on traditional fish preparation, offering a bright, aromatic experience that comes together in minutes. The combination of firm white fish with ginger, chilli, and a blend of teriyaki and soy sauces creates a rich, umami-packed flavor profile. The fish is gently steamed alongside crisp wombok leaves, infusing the vegetables with savory juices. It serves as a perfect accompaniment to jasmine rice, soaking up the delicious sauce. Ideal for a light yet satisfying dinner or a quick weeknight meal, this recipe highlights fresh ingredients and bold Asian flavors without requiring complex techniques. It&# 226;ÂÂs simple, healthy, and incredibly flavorful.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 571.2
Description
This dish is a delightful twist on traditional fish preparation, offering a bright, aromatic experience that comes together in minutes. The combination of firm white fish with ginger, chilli, and a blend of teriyaki and soy sauces creates a rich, umami-packed flavor profile. The fish is gently steamed alongside crisp wombok leaves, infusing the vegetables with savory juices. It serves as a perfect accompaniment to jasmine rice, soaking up the delicious sauce. Ideal for a light yet satisfying dinner or a quick weeknight meal, this recipe highlights fresh ingredients and bold Asian flavors without requiring complex techniques. It&# 226;ÂÂs simple, healthy, and incredibly flavorful.
Ingredients
  • 4 X 100g boneless firm white fish fillets
  • 2 Tablespoons lemon juice
  • 4 Large wombok (Chinese cabbage) leaves
  • 2 Tablespoons teriyaki sauce
  • 2 Tablespoons light soy sauce
  • 1 teaspoons Sesame oil
  • 4 Green onions, thinly sliced
  • Cm piece fresh ginger, peeled, grated
  • 1 Fresh long red chilli, thinly sliced
  • 3 Cups cooked jasmine rice, to serve
Directions
  1. 1
    Place the large wombok leaves on a microwave-safe plate and cover with a paper towel. Microwave on High for 4 minutes, or until tender.
  2. 2
    While the cabbage cooks, place the fish fillets in a shallow glass microwave-safe dish.
  3. 3
    Drizzle the fish with lemon juice and sprinkle with the grated ginger and sliced red chilli.
  4. 4
    Microwave the fish on High for 3-4 minutes, or until the fish is opaque and flakes easily with a fork.
  5. 5
    In a small bowl, whisk together the teriyaki sauce, light soy sauce, and sesame oil.
  6. 6
    Pour the sauce mixture over the cooked fish and cabbage.
  7. 7
    Garnish with thinly sliced green onions and serve immediately over cooked jasmine rice.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 571.2kcal
% Daily Value *
Total Fat 6.9g11%
Saturated Fat 1.7g9%
Cholesterol 62.5mg21%
Sodium 707.6mg30%
Total Carbohydrate 87.4g30%
Dietary Fiber 2.5g10%
Sugars 30.6g
Protein 35.5g71%

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

Note

Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave.

Substitutions: You can substitute the wombok with spinach or bok choy. For the fish, any firm white fish such as cod, haddock, or tilapia works well.

Tip: If you prefer a spicier kick, increase the amount of sliced red chilli or add a dash of Sriracha to the sauce mixture.

Safety: Ensure the fish is fully cooked before serving. The internal temperature should reach 145ðF (63ðC).

Keywords: fish, chinese, sauce, ginger, chilli, soy, teriyaki, cabbage, wombok, microwave, quick, dinner, seafood, asian, lemon, sesame, green onion, rice, steamed, umami
Read it online: https://www.chefs-mate.com/recipe/fish-sauce-82/