CookPal AI
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Steamed Sea Bream with Doubanjiang Sauce

Coût $10, économiser $15

Source: Recommended by CookPal

  • 30 Min
  • 2 Portions
  • $10

INGRÉDIENTS

  • Main

    • 🐟 2 fillets (160g) sea bream
    • 🥬 1 head (100g) bok choy
    • 🧂 Pinch of salt

  • Vegetables

    • 🧅 1/2 stalk white part of green onion

  • Sauce

    • 1 tsp doubanjiang
    • 2 tbsp sake
    • 🍬 1/2 tsp sugar
    • 1 tbsp soy sauce
    • 🧄 1/2 tsp grated garlic
    • 1/2 tsp grated ginger
    • 1 tsp sesame oil

ÉTAPES

1

Cut the green onion in half. Slice one half into thin strips (shiraga negi), soak in water, and drain. Mince the other half along with the core. Cut the bok choy in half lengthwise, rinse, wrap in plastic, and microwave at 600W for 90 seconds. Cool in cold water and squeeze out excess moisture.

2

Sprinkle salt on the sea bream and let it sit for 10 minutes. Pat dry with kitchen paper.

3

Mix minced green onion with all sauce ingredients (doubanjiang, sake, sugar, soy sauce, garlic, ginger, sesame oil) in a bowl.

4

Place the sea bream fillets on a microwave-safe plate and pour the sauce over them. Cover loosely with plastic wrap and microwave at 600W for 5 minutes or until cooked through.

5

Plate the cooked sea bream and bok choy. Garnish with shiraga negi.

NUTRIMENTS

Par portion

🔥

250

Calories

  • 25g
    Protéines
  • 10g
    Glucides
  • 8g
    Graisses

💡 Astuces

You can substitute sea bream with cod or other white fish.Adjust the spice level by reducing or increasing doubanjiang.Prepare shiraga negi in advance to save time.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.