Contains gluten, fish, soy, and sesame. Check the ingredients if you cook for someone with allergies.
Cantonese restraint: pike-perch steamed over pak choi, showered with ginger and spring onion and finished with hot sesame oil and soy. The gentlest cooking method there is, and the fish repays it.
10 minPrep
20 minCook
30 minTotal
2Serves
Steamed Fish with Ginger and Spring Onion
by · Medium
Pescetarian
High protein
Low fat
Low sugars
High in potassium
Contains gluten, fish, soy, and sesame. Check the ingredients if you cook for someone with allergies.
Cantonese restraint: pike-perch steamed over pak choi, showered with ginger and spring onion and finished with hot sesame oil and soy. The gentlest cooking method there is, and the fish repays it.
10 minPrep
20 minCook
30 minTotal
2Serves
Nutrition
Per serving · 475 g
522kcal2208 kJ
Protein49.6 g99%
Carbohydrate61.1 g24%
Net carbs †57.4 g
Sugars2.55 g3%
Fibre3.71 g
Fat9.47 g14%
Saturates1.63 g8%
Salt †2.24 g37%
Calculated from 100% of ingredients. Some values are estimated or unavailable — marked below.
Estimated (partial coverage)
Low coverage
†Calculated
—No data
Amount · % of EU reference intake (RI) for an average adult (8,400 kJ / 2,000 kcal). Source: Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0 - Deutsche Nährstoffdatenbank. Karlsruhe. DOI: 10.25826/Data20251217-134202-0 For general reference only — not medical or dietary advice.
Before you start
You'll need
bamboo steamer
cutting board
fillet knife
saucepan
wok
Ingredients
Quantities scale automatically · metric units (change in profile)
150 g
Rice parboiled, raw
1 pinch
Pepper white
15 ml
Sesame oil
30 ml
Soya sauce
200 g
Pak choi raw
20 g
Ginger root raw
40 g
Spring onion raw
400 g
Pike-perch raw2 fillets
Instructions
1
Cook the rice in a saucepan. Cut the ginger into the finest possible threads and the spring onions into long strips on a cutting board with a fillet knife.
2
Line a bamboo steamer with the pak choi, lay the pike-perch fillets on top and scatter with half the ginger. Steam over a wok of simmering water for 8-10 minutes until just opaque.
3
Slide fish and pak choi onto plates over rice, top with the remaining ginger and the spring onion, and spoon the soy sauce over. Heat the sesame oil in the empty wok until almost smoking and pour it sizzling over the aromatics. A pinch of white pepper finishes the dish.
Before you start
You'll need
bamboo steamer
cutting board
fillet knife
saucepan
wok
Ingredients
Quantities scale automatically · metric units (change in profile)
150 g
Rice parboiled, raw
1 pinch
Pepper white
15 ml
Sesame oil
30 ml
Soya sauce
200 g
Pak choi raw
20 g
Ginger root raw
40 g
Spring onion raw
400 g
Pike-perch raw2 fillets
Instructions
1
Cook the rice in a saucepan. Cut the ginger into the finest possible threads and the spring onions into long strips on a cutting board with a fillet knife.
2
Line a bamboo steamer with the pak choi, lay the pike-perch fillets on top and scatter with half the ginger. Steam over a wok of simmering water for 8-10 minutes until just opaque.
3
Slide fish and pak choi onto plates over rice, top with the remaining ginger and the spring onion, and spoon the soy sauce over. Heat the sesame oil in the empty wok until almost smoking and pour it sizzling over the aromatics. A pinch of white pepper finishes the dish.
Nutrition
Per serving · 475 g
522kcal2208 kJ
Protein49.6 g99%
Carbohydrate61.1 g24%
Net carbs †57.4 g
Sugars2.55 g3%
Fibre3.71 g
Fat9.47 g14%
Saturates1.63 g8%
Salt †2.24 g37%
Calculated from 100% of ingredients. Some values are estimated or unavailable — marked below.
Estimated (partial coverage)
Low coverage
†Calculated
—No data
Amount · % of EU reference intake (RI) for an average adult (8,400 kJ / 2,000 kcal). Source: Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0 - Deutsche Nährstoffdatenbank. Karlsruhe. DOI: 10.25826/Data20251217-134202-0 For general reference only — not medical or dietary advice.