Steamed Fish Fillet with Tofu and Mushrooms
Steamed Fish Fillet with Tofu and Mushrooms is a classic Chinese home-style dish, often found in Cantonese cuisine, where tender white fish fillets are gently steamed with silky tofu and earthy mushrooms like shiitake or enoki. It's a light, savory preparation that highlights the natural flavors of the ingredients, typically seasoned with soy sauce, ginger, and scallions.
🍽️ Nutrition at a glance
This dish is high in protein from the fish and tofu, low in carbohydrates, and relatively low in fat, making it a lean and nutritious option. A typical serving provides essential nutrients like omega-3 fatty acids, calcium, and B vitamins, with a calorie ballpark of around 200-300 per serving depending on portion size and sauce.
Nutrition breakdown
| Calories | 220 kcal |
| Protein | 28 g |
| Carbs | 8 g |
| Fat | 9 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 480 mg |
| Potassium | 520 mg |
| Phosphorus | 310 mg |
| Selenium | 24 mcg |
| Vitamin D | 1.2 mcg |
| Niacin (B3) | 6.5 mg |
| Vitamin B12 | 2.8 mcg |
| Magnesium | 45 mg |
| Calcium | 180 mg |
Per 1 typical serving (300 g) · estimated, varies by recipe
💡 What's interesting
Culturally, steaming is a revered technique in Chinese cooking believed to preserve the food's natural essence and nutritional value, aligning with traditional wellness principles. Nutritionally, the combination of fish and tofu creates a complete protein profile, offering all essential amino acids in a heart-healthy, easily digestible meal.
