HCG Diet Recipes > Main dishes > Hcg Diet Fish Recipe
- Butter Fish (4.0 butter fish)
- Banana Leaves (4.0 leaves)
- Sea Salt made from Evaporated Sea Water (0.5 tsp)
- Lemon Juice (2.0 lemon yields)
- Scallions or Spring Onions (2.0 cup of chopped)
- Red Hot Chili Peppers - Raw (1.0 cup chopped or diced)
- Kaffir Lime Leaves (6.0 leaves)
- Garlic (6.0 cloves)
- Fish Sauce (2.0 oz)
- Basil (Dried) (2.0 oz)
- Soy Sauce (2.0 oz)
- Lemons (8.0 slices)
- Butter (2.0 tsp)
- Coconut Oil (8.0 tbsp)
Here’s another way to cook your fish without worrying you’ll ruin your HCG Diet because of eating food with too much flavor or calories. This is a recipe for Steamed or Baked Butter Fish.
- Clean the fish by placing it flat on a cutting board. Get a sharp knife and slice off ¼ inch strip from the underside of the fish (the part between the head and lower fin).
Next, you’ll need to open up the inner pocket of the fish by gliding your knife into the cut you made on step 1. Put your index finger into the pocket and pull out the guts and dispose. Do the same to other fishes. Once all the fishes were all cleaned, rinse them well with water and set aside.
- Then get a knife and make 3 to 4 vertical cuts on the both sides of the fish. Cut over the skin until your knife touches the bone or ribs. If you have lemons or limes, slice each into two and squeeze the lemon or lime juice on the fish, then dash with salt. Set aside.
For this step, you will need to cut the banana leaf into sheets. Make sure each sheet is large enough to wrap the fish separately.
- Once done cutting the banana leaf, put a fish in the center of the leaf and wrap. Make sure that the leaf is closed, you can turn it seam-side down to keep it closed. You can also use tin foil if you don’t have banana leaf.
- STEAM THE FISH: In a steamer, put the fish wrapped in banana leaf, seam-side up. When it is already in the steamer, in order for the steam to penetrate the fish, you should open up the foil or banana leaf. Steam for ten minutes on high heat (be sure to cover the steamer with a lid).
If you are using a small steamer, you have to steam one fish at a time. You should keep the first one warm in the oven while the second is being steamed.
- BAKE THE FISH: Use a glass casserole dish for this step. Put the fish wrapped in banana leaf or wrapped in tin foil on the uncovered casserole dish and bake it in a preheated oven at 375 degrees Fahrenheit for 12 to 15 minutes.
- While your fish is being steamed or baked, you can now prepare the sauce. Put the following in your food processor or blender: sliced green spring onions, red chili, kaffir lime leaves, minced garlic, 1 tablespoon of lemon or lime juice, 2 tablespoon of fish sauce, 1/2 cup fresh basil leaves, 4 tablespoon of coconut oil, 1 teaspoon of butter, and 2 tablespoon of soy sauce. Mix them well using your food processor.
- Gently heat up a sauce pan and pour the sauce on it. You don’t need to wait until it starts boiling, just warm the sauce. When your sauce is warm, grab a spoon and taste it. If it is not salty enough, you can add more fish sauce. If too salty, you can add more lemon/lime juice. If it's not spicy, you can add more fresh-cut chili.
- When your sauce is ready and your fish is steamed or baked, you can now proceed with your plating. Remove the fish wrapped in banana leaf/tin foil from the steamer/oven, and put it on a plate.
- You can serve the sauce and fish separately or you can also pour the sauce on top of your fish. Garnish with lemon or lime slices, fresh basil, spring onions and chili. Serve and enjoy!
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Nutritional Information for 1 Serving