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Ingredientes
- 3 lbs. cleaned carp
- 2/3 c. water
- 2/3 c. beef stock
- 1 1/4 c. dry white wine
- 1 bunch watercress
- 3 T soy sauce
- 1 1/2 T sunflower oil
- 4 T long grain rice
- Spring onion
- 1 chicken stock cube, crumbled
- 1/2 teaspoon fresh ginger, grnd
- Salt and pepper to taste
Direcciones
- Mix stuffing ingredients, stuff carp and close cavity with a skewer. Place fish in a shallow casserole dish and add in the water. Place casserole in top part of double boiler or possibly steamer; cover and steam for 45 min. Pour stock and wine into above. Steam 30 min or possibly till fish flakes easily. Transfer carp to a warmed serving dish. Mix soy sauce and oil. Fish stock may also be served as a soup. Pour all liquid into saucepan, add in watercress, and bring to boil for 2 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 253g | |
| Recipe makes 8 servings | |
| Calories 264 | |
| Calories from Fat 94 | 36% |
| Total Fat 10.43g | 13% |
| Saturated Fat 1.95g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 112mg | 37% |
| Sodium 264mg | 11% |
| Potassium 627mg | 18% |
| Total Carbs 2.86g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.37g | 0% |
| Protein 30.89g | 49% |
