Meal Details
1. Ginger & soy steamed fish
600 cals, 88p, 17c, 15f (per meal)
12 1 inch cube (60g)
6 small (3" long) (30g)
3 tbsp (45mL)
3 lbs (1361g)
2 lbs (851g)
1 cup (270mL)
6 cup(s) (1422mL)
3 lbs (1360g)
Recipe has been scaled from original by 6x. Adjust cook times and pan sizes accordingly.
1
In a dutch oven or similar type of thick pot with a lid, add the water, soy sauce, and frozen spinach. Put the lid on and simmer the mixture over low heat for a couple minutes until the spinach has thawed completely. Stir to break apart the spinach.
2
Season fish with a pinch of salt.
3
Add ginger and green onion whites to the pot, then add the mushrooms, then top with the fish.
4
Cover the pot and steam the fish 6-8 minutes until fully cooked. Top with sesame oil and green onion greens and serve.
2. Brown rice
400 cals, 8p, 81c, 3f (per meal)
2 1/3 cup (443g)
1 3/4 tsp (10g)
4 2/3 cup(s) (1106mL)
1 3/4 tsp, ground (4g)
Recipe has been scaled from original by 2.33x. Adjust cook times and pan sizes accordingly.
1
Rinse the starch off the rice in a strainer under cold water for 30 seconds.
2
Bring the water to a boil over high heat in a large pot that has a tight fitting lid.
3
Add the rice, stir it just once, and boil, covered, for 30 minutes.
4
Pour the rice into a strainer over the sink and drain for 10 seconds.
5
Return the rice to the same pot, off the heat.
6
Cover immediately and set aside for 10 minutes (this is the steaming part).
7
Uncover, fluff with a fork, and season with salt and pepper.