Yuen Chun Sauce for Steamed Fish 80g
Steamed fish with ginger and spring onions is an essential dish in traditional Chinese dinners. Snapper, sea bass, cod or any other firm white - fleshed fish are commonly used. The savoury - sweet taste of the sauce enhances the flavour of the fish.
This product is currently out of stock, please check back at later date.
If you'd like, we can notify you when we will restock this product. Just enter your email below and we will notify you when this product will be available again.
|Food Colour :|
|Modified COrn Starch (E1422)|
|Flavour Enhancer :|
|Disodium Inosinate (E631)|
|Disodium Guanylate (E627)|
|Sodium Benzoate (E211)|
|Acidity Regulator :|
|Lactic Acid (E270)|
|Acetic (Acid (E260)|
May contain : Molluscs, Sesame and Mustard.
For allergens, see ingredients in red bold
Serving Size :
|Average Nutritional Value Per||100 g||g|
|of which sugars||g||g|
|of which saturates||g||g|
|Calories From Fat 0g||0%|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 40g||14%|
|Dietary Fiber 0g||0%|
|Vitamin A 0g||0%|
|Vitamin C 0g||0%|
Serving Size: 40gServing Per Bottle: 2
|Ave. Per Serving 40g||Ave. Per 100g|
Classic Steamed Pomfret (2 Servings)Ingredients1. 1 Pomfret or other fish of your choice (300g).2. 2 stalks spring onions, 5 ginger, slicedFor Sauce1. 50g ginger, 1 stalk spring onion, sliced2. 1 stalk coriander, end smashed, leaves for garnishingCooking Method1. Lay the fish on the top of a pai of chopsticks placed on a plate. Place the ginger and spring onions on top of fish.2. Steam on high heat for about 15 minutes. Remove fish from wok and discard water, ginger and spring onions.3. To prepare the sauce, heat 1 Tbs of oil in a wok or pan. Add ginger and fry until aromatic.4. Add in the coriander and spring onion. Add in Sauce for Steamed Fish and bring to a boil. Pour over fish.5. Garnish with more spring onions and coriander leaves.6. Serve immediately with hot steamed rice.