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Raciónes: 4

Ingredientes

Cost per serving $0.67 view details
  • 2 x Tofu Squares
  • 1 x Carp
  • 3 c. Oil
  • 1 Tbsp. Spring Onion, chopped
  • 1 Tbsp. Ginger, chopped
  • 1 Tbsp. Garlic, chopped
  • 1 Tbsp. Chili Nam Yuey
  • 2 Tbsp. Soy Sauce Wine, to taste
  • 2 tsp Salt
  • 3 c. Soup Stock
  • 1 Tbsp. Cornstarch Paste

Direcciones

  1. Cut tofu into 1 1/2" by 1/2" long strips. Scrape the scales off the carp.
  2. Remove the guts and the gills. Score 3 lines on each side of fish.
  3. Heat oil in a wok. Fry tofu strip till golden. Remove and drain.
  4. Fry the carp briefly. Remove and drain.
  5. Save some oil in the wok. Stir fry the spring onion, ginger and garlic for a few seconds. Add in Chili Nam Yuey. Mix well. Add in the carp, tofu, soy sauce, wine, salt and soup stock. Bring to a boil. Let boil for 5 - 8 min. Remove fish with chopsticks.
  6. Save the juice in the wok. Thicken with cornstarch past and pour on fish.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 447g
Recipe makes 4 servings
Calories 1568  
Calories from Fat 1485 95%
Total Fat 167.87g 210%
Saturated Fat 12.99g 52%
Trans Fat 4.22g  
Cholesterol 36mg 12%
Sodium 1562mg 65%
Potassium 613mg 18%
Total Carbs 4.13g 1%
Dietary Fiber 0.1g 0%
Sugars 1.58g 1%
Protein 16.33g 26%
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