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STEAMED FISH WITH FISH MAW GRAVY

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Carbohydrates (g)

11.5 g

Sodium (mg)

970.45 mg

Vitamin A (IU)

125.23 IU

Saturated Fat (g)

1.1 g

Energy (kcal)

209.45 kcal

Fat (g)

5.73 g

Trans Fat (g)

0.02 g

Salt (g)

2.43 g

Calcium (mg)

49.34 mg

Monounsaturated Fat (g)

1.15 g

Cholesterol (mg)

78.76 mg

Iron (mg)

2.04 mg

Vitamin C (mg)

7.42 mg

Fibre (g)

3.44 g

Sugars (g)

6.69 g

Protein (g)

32.16 g

Potassium (mg)

1358.57 mg

Total

46 g

3881.81 mg

500.92 IU

4.4 g

837.79 kcal

22.91 g

0.07 g

9.7 g

197.35 mg

4.61 g

315.06 mg

8.15 mg

29.66 mg

13.76 g

26.75 g

128.65 g

5434.28 mg

  • fish 1, around 600 g, whole
  • salt 1/2 tsp
  • ginger 4 slices
  • fish maw 10 g, soaked for 10 minutes
  • dried mushroom 2, soaked for 30 minutes
  • oil 1 tsp
  • water 130 ml
  • Knorr Chicken Stock Cube 1/4 tsp
  • oyster sauce 1/4 tsp
  • salt a dash, if necessary
  • light soy sauce, a dash
  • coriander 1 stalk, sliced
  • white pepper, a dash
  • 1 Rub fish with salt. Wash and drain thoroughly.
  • 2 Steam fish with ginger for 9 – 12 minutes.
  • 3 Meanwhile, simmer Knorr Chicken cube and oyster sauce in water for 5 minutes.
  • 4 Squeeze water out from fish maw and mushroom. Slice thinly.
  • 5 Add fish maw, mushroom into the gravy and continue to simmer for another 5 minutes.
  • 6 Remove fish from steamer when cooked. Pour away the liquid and place it in a serving plate.
  • 7 Pour fish maw gravy onto fish.
  • 8 Sprinkle spring onion and white pepper.
  • 9 Heat oil to smoking point.
  • 10 Drizzle it over fish and serve immediately.