This recipe has a little touch of Thai cooking traditional which is lemongrass. I came across this recipes whilst having my short Holiday in Phuket city.
By Chef Thomas
Ingredients:
1. Medium Size Seabass -500g
2. Lemon Grass Stalk - 100g
3. Lemon Grass Powder - 1Tablespoon
4. Light Soya - 1 Tablespoon
5. Sesame Oil - 1 Tablespoon
6. Fish Sauce - Half Teaspoon
7. Ginger Powder - Half Teaspoon
8. Slice Ginger- 50g
9. Dash of White Pepper
10. Chopped Spring Onion for garnish
Preparation / Cooking Instruction:
1. Cleaned Seabass
2. Mixed Lemon Grass Powder, Light Soya, Sesame Oil, Fish Sauce and Ginger Powder together. Used this mixture to rub over Seabass.
3. Place Seabass in plate to steam. Break Fresh Lemon Grass Stick and add slices of ginger on Seabass. Dash Seabass with White Pepper. Put it to steam for 15 to 20 minutes.
4. Check to ensure seabass is cooked thoroughly by poking through the meat.
5. Garnished with chopped spring onions to finish
Best served upon cooking.
Things you can add:
1. Plum
2. Tomato
3. Salted vegetables
________________________________________
|
Nutrition Facts |
Per Average Serving* |
|
Energy (kcal) |
159 |
|
Protein (g) |
23.3 |
|
Total fat (g) |
6.3 |
|
Saturated fat (g) |
1.2 |
|
Dietary fibre (g) |
0 |
|
Carbohydrate (g) |
0.6 |
|
Sodium (mg) |
1107 |
* 1 serving = 1 1/3 serves meat and others
Serving sizes are a guide only based on recipe amounts.