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.

Code:
3370
Origin:
Malaysia
Brand:
Yuen Chun
Weight:
80 g
Packaging:
Packet
Availablility:
20

£0.95

Item not available online
Pay and collect instore at
Chuanglee - Lombard Wall
London SE7 7SJ

Ingredients

Water
Sugar
Soy Sauce
Fish Extract
Soya Protein
Salt
Yeast Extract
Food Colour :
Caramel (E150a)
Thickener :
Modified COrn Starch (E1422)
Flavour Enhancer :
Disodium Inosinate (E631)
Disodium Guanylate (E627)
Preservative :
Sodium Benzoate (E211)
Acidity Regulator :
Lactic Acid (E270)
Acetic (Acid (E260)

 

May contain : Molluscs, Sesame and Mustard.



Allergy Advice:
For allergens, see ingredients in red bold

Nutrition

Serving Size :

 

Average Nutritional Value Per 100 g g

Energy

 


kJ

kcal


kJ

kcal


Protein g g
Carbohydrate g g
of which sugars g g
Fat g g
of which saturates g g
Fibre g g
Sodium/Salt g g

 

 

 

Calories 160g


0%
Calories From Fat 0g 0%
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0g 0%
Sodium 90mg 4%
Total Carbohydrate 40g 14%
Dietary Fiber 0g 0%
Sugar 35g 0%
Protein 0g 0%
Vitamin A 0g 0%
Vitamin C 0g 0%
Calcium 0g 0%

 

Serving Size: 40gServing Per Bottle: 2

 

Ave. Per Serving 40g Ave. Per 100g
Energy 294kj70kcal 735kj175kcal
Protein 1.9g 4.8g
Total Carbohydrate 16.0g 38.9g
Total Fat 0g 0g
Sodium 2520mg 6300mg

Recipe

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.

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