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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)

11.501 g

Sodium (mg)

970.453 mg

Vitamin A (IU)

125.23 IU

Saturated Fat (g)

1.099 g

Energy (kcal)

209.447 kcal

Fat (g)

5.727 g

Trans Fat (g)

0.018 g

Salt (g)

2.425 g

Calcium (mg)

49.339 mg

Monounsaturated Fat (g)

1.154 g

Cholesterol (mg)

78.764 mg

Iron (mg)

2.037 mg

Vitamin C (mg)

7.416 mg

Fibre (g)

3.439 g

Sugars (g)

6.687 g

Protein (g)

32.163 g

Potassium (mg)

1358.57 mg

Total

46.003 g

3881.812 mg

500.92 IU

4.398 g

837.788 kcal

22.909 g

0.071 g

9.7 g

197.354 mg

4.614 g

315.057 mg

8.147 mg

29.664 mg

13.756 g

26.748 g

128.652 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
  • 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.