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High-Protein Steamed Whole Fish with Ginger and Green Onion — 329 kcal, 43g Protein
Quick answer
One serving of Steamed Whole Fish with Ginger and Green Onion has 43 g of protein and 329 kcal — a protein-to-calorie ratio of 0.131 g/kcal, which is exceptionally high-protein. This recipe makes 2 servings total. It's also on the lighter, more filling side for its calorie count.
Adapted from redhousespice.com
Ingredients (1 serving)
- Fish
- whole white fish (gutted and descaled)200 g
- Aromatics
- green onion15 g
- fresh ginger7.5 g
- Dressing Sauce
- cooking oil (sunflower)10 g
- dried chili1.0 g
- Sichuan peppercorn (whole)0.2 g
- light soy sauce27 g
- Shaoxing rice wine7.0 g
- sugar1.2 g
- Ground white pepper0.1 g
Instructions
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Prepare the Fish Rinse the fish thoroughly under cold water. Tip: Check cavity and gills are fully clean.
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Prepare the Fish Pat dry with kitchen paper inside and out. Tip: Dry skin prevents steaming water from diluting flavour.
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Prepare the Fish Score the fish diagonally at 45 degrees, 3-4 cuts per side. Tip: Cuts allow heat to penetrate evenly to the bone.
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Prepare the Fish Place fish on a steamer-proof plate with a rim to catch juices.
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Set Up the Steamer Julienne the scallions and ginger into thin matchstick strips. Tip: Finer cuts release more aroma.
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Set Up the Steamer Fill the fish cavity with one-third of the scallion and ginger.
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Set Up the Steamer Scatter the remaining scallion and ginger over and under the fish.
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Set Up the Steamer Place a steamer rack or small bowl inside the wok. Tip: The rack keeps the plate above boiling water.
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Set Up the Steamer Add water to the wok (below rack level) and bring to a full rolling boil. Tip: A strong boil is essential — do not add fish until water is fully boiling.
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Steam the Fish Place the fish plate on the rack; cover wok tightly.
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Steam the Fish Steam over high heat for 8 minutes. Tip: Add 2 extra minutes if fish weighs over 500g.
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Steam the Fish Check doneness: flesh should flake easily at the thickest part. Tip: Insert a chopstick — no resistance means it is cooked.
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Steam the Fish Use oven gloves to remove the plate; tilt and discard the cloudy liquid. Tip: This liquid is diluted and bitter — removing it keeps the final sauce clean.
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Dress and Serve Heat cooking oil with dried chili and Sichuan peppercorn over low heat.
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Dress and Serve As soon as oil just starts to smoke, pour it directly over the fish. Tip: The sizzle crisps the aromatics on the fish skin.
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Dress and Serve Add light soy sauce, Shaoxing wine, sugar and white pepper to the same pan.
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Dress and Serve Heat sauce until bubbling, then pour over fish. Tip: Serve at the table immediately for full aroma impact.
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Dress and Serve Serve immediately with steamed rice. Tip: Dip the fish into the pooled sauce for best flavour.
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Frequently asked questions
How much protein is in Steamed Whole Fish with Ginger and Green Onion?+
One serving has 43 g of protein and 329 kcal, for a protein-to-calorie ratio of 0.131 g of protein per kcal. The full recipe (2 servings) has 86 g of protein total.
Is Steamed Whole Fish with Ginger and Green Onion a high-protein recipe?+
Yes — its protein-to-calorie ratio of 0.131 g/kcal is exceptionally high-protein. TunedCook's own app treats 0.06 g/kcal as the bar for "high protein," and this recipe clears that bar.
How many calories are in one serving of Steamed Whole Fish with Ginger and Green Onion?+
One serving is 329 kcal. The recipe makes 2 servings, for 658 kcal in the full batch.
How filling is Steamed Whole Fish with Ginger and Green Onion?+
By TunedCook's Fullness Score (based on protein share, fiber, and energy density), this recipe reads as fairly filling relative to its calories.
Where does the Steamed Whole Fish with Ginger and Green Onion recipe come from?+
This recipe is adapted from redhousespice.com, with macros (protein/calories/carbs/fat) recalculated by TunedCook from the actual ingredient quantities.