Ca Hap Gung (Steamed Sea Bass with Ginger and Spring Onion)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 500 g sea bass fillets
- 30 g fresh ginger
- 4 spring onions
- 2 tbsp fish sauce
- 1 tbsp gluten-free soy sauce (tamari)
- 320 g jasmine rice
Nutrition (per serving)
- Calories
- 423 kcal
- Protein
- 29.9 g
- Carbohydrate
- 64.8 g
- of which sugars
- 1 g
- Fat
- 3.9 g
- of which saturates
- 0.9 g
- Fibre
- 1.6 g
- Salt
- 2.61 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the jasmine rice according to the pack.
- 2
Cut the ginger into fine matchsticks and the spring onions into batons.
- 3
Lay the sea bass fillets on a heatproof plate and scatter over half the ginger and spring onion.
- 4
Steam over a pan of simmering water for 8-10 minutes until the fish flakes easily.
- 5
Mix the fish sauce and tamari and drizzle over the fish, scatter with the remaining ginger and spring onion, and serve with the rice.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.