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Ingredientes
- 4 c. fish stock
- 1/2 lb scallops
- 1/2 lb fish chunked
- 2 c. corn
- 2 Tbsp. rice wine
- 1 Tbsp. ginger
- 3 Tbsp. minced scallions
- 1 Tbsp. sugar
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 3 Tbsp. minced chives
- 1 c. cooked rice
- 1 Tbsp. chopped fresh parsley
Direcciones
- Bring stock to a boil. Add in scallions and ginger. Simmer a few min. Add in vinegar, salt, pepper, scallops and fish. Poach till done.
- Puree a little of the seafood to use as a thickener. Add in remaining ingredients. Heat through. Serve garnished with parsley.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1557g | |
| Calories 760 | |
| Calories from Fat 84 | 11% |
| Total Fat 9.45g | 12% |
| Saturated Fat 1.9g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 75mg | 25% |
| Sodium 3494mg | 146% |
| Potassium 2070mg | 59% |
| Total Carbs 92.41g | 25% |
| Dietary Fiber 4.9g | 16% |
| Sugars 18.02g | 12% |
| Protein 66.39g | 106% |
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