Always check the labels of the products you use.
Method
- 1
Finish. Mix broth and cornstarch in little bowl; mix till cornstarch dissolves. Heat oil in heavy mid-sized saucepan over a high flame. Add garlic and ginger; mix-fry till fragrant, around 30 seconds. Tip in vinegar, soy sauce, sugar plus cornstarch mixture and boil till sauce thickens, mixing the whole time, around 1 minute. Remove from heat. Season sauce with pepper. Heat broiler. Brush some sauce over every side of fish fillets. Broil till only just cooked through, around 3 minutes per side. Put fish on plates. Spoon rice alongside; scatter with onion tops. Serve, passing leftover sauce separately.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Why this label?
33.8 g protein for 278 kcal = 12.2 g per 100 kcal, so protein gives about 49% of the energy. High protein needs at least 20% (5 g per 100 kcal), the condition in the Annex to EU Regulation (EC) No 1924/2006. How we decide
EU nutrition claims
- Low saturated fat: 0.9 g saturated fat per 100 g, 5.5% of energy (limits ≤ 1.5 g and ≤ 10%)
- Low sugars: 1.9 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 196 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
2 g per serving
4 % of the 50 g daily maximum · 8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 278 kcal |
| Protein | 33.8 g |
| Carbohydrate | 11.7 g |
| of which sugars | 3.7 g |
| of which free sugars | 2 g |
| Fat | 9.8 g |
| of which saturates | 1.7 g |
| Fibre | 0.3 g |
| Salt | 1.67 g |
Protein per 100 kcal
12.2 g meets High protein (≥ 5 g per 100 kcal = 20% of energy, and ≥ 10 g per serving)
Calculated from USDA FoodData Central ingredient values
