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Add a photoServings: 4
Ingredients
- 500 gm white fish fillets
- 2 x spring onions
- 1 Tbsp. oi1
- 1 Tbsp. finely shredded ginger
- 2 Tbsp. flake almonds
- 200 gm asparagus cut diagonally into 3cm pcs
- 425 gm can straw mushrooms liquid removed
- 1/2 c. chicken stock
- 1 tsp cornflour
- 1/4 c. oyster sauce
Directions
- Place each fish fillet on a piece of foil large sufficient to enclose the fillet.
- Cut spring onions in halves lengthways and then into 4 cm pcs.
- Heat oil in wok add in spring onions ginger almonds and mushrooms.
- Stir fry for 30 seconds.
- Stir in combined stock cornflour and oyster sauce.
- Stir over medium heat until thickened.
- Remove from heat stir in asparagus.
- Cold.
- Spoon mix proportionately over fillets and enclose with foil.
- Place fish parcels in steamer.
- Steam covered for 10 min or possibly till fish is tender.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 792g | |
| Recipe makes 4 servings | |
| Calories 377 | |
| Calories from Fat 101 | 27% |
| Total Fat 11.45g | 14% |
| Saturated Fat 1.7g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 75mg | 25% |
| Sodium 2848mg | 119% |
| Potassium 966mg | 28% |
| Total Carbs 31.46g | 8% |
| Dietary Fiber 15.6g | 52% |
| Sugars 0.69g | 0% |
| Protein 47.58g | 76% |
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