Ginger, Garlic, Vegetable Oil, Lemongrass, Shallots, Salt.
|Servings Per Pack: 6||Avg Qty
|Serving Size: 33.3 g|
|Energy||219 kJ||657 kJ|
|(52 Cal)||(157 Cal)|
|Protein||1.6 g||4.8 g|
|Fat - Total||3.8 g||11.3 g|
|- Saturated||1.6 g||4.9 g|
|Carbohydrate - Total||3.0 g||9.0 g|
|- Sugar||1.3 g||4.0 g|
|Sodium||1430 mg||4280 mg|
Note: Nutritional values are based on average figures and
on standard product formulation. Actual portion size and
nutritional values may vary. Ingredients are subject to seasonal variation.
Steam Fish with Young Ginger Sauce
100g - Mak Nyonya Instant Chicken Rice Sauce
800g - Whole Fish
40g - Spring onion (blend into pounded)
Spring onion, chili and parsley
Method:1. Clean fish and pat dry.
2. Pour Instant Chicken Rice Sauce and pounded spring onion on top of fish. Steam for 10-15 minutes or until cooked through.
3. Remove fish from steamer and garnish with spring onion, chili and parsley, serve hot.
Combine 500g rice, 600ml water, 100g Instant Chicken Rice Sauce, 2 tablespoons cooking oil or margarine and 2 stalks of pandan leaves into a rice cooker. Mix and stir the mixture evenly before cooking. Serve hot.
The premises where this product is made uses sesame, fish and crustacean.