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Correo Electrónico
Add a photoThis recipe is normally cooked in our province. Fresh from catch is the best fish to do this with.
Ingredientes
- 1 whole mudfish, gutted, scaled, cleaned and cut into serving parts
- 2 medium potatoes, peeled and quartered
- 2 to 3 stalks green onions, cut into 4-inch lengths
- 1 bunch bokchoy, ends trimmed and leaves separated
- 1 small napa cabbage, ends trimmed and leaves separated
- 1 small onion, peeled and sliced
- 2 to 3 cloves garlic, peeled and minced
- 1 knob-size ginger, peeled and julienned
- canola oil
- 5 to 6 cups water or rice washing
- 1 tablespoon fish sauce
- salt and pepper to taste
Direcciones
- Season fish with salt and pepper to taste. In a skillet, heat about 1-inch of oil on medium heat. Fry fish, turning once or twice, until lightly brown. Remove from pan and drain on paper towels.
- In another pan, heat about 1-inch of oil over medium heat. Deep-fry potatoes until lightly brown and tender. Remove from heat and drain on paper towels.
- In a pot, heat about 1 tablespoon of oil. Add onions, garlic and ginger and cook for about 2 to 3 minutes or until fragrant. Add fish sauce and continue to cook, stirring occasionally, for about 1 to 2 minutes.
- Add water and bring to a boil. Add fish and potatoes and cook for about 5 to 7 minutes or until fish and potatoes are fully cooked through. Add pechay and cabbage and continue to cook for about 2 to 3 minutes or until vegetables are tender yet crisp. Add green onions and continue for about another 30 seconds. Season with salt and pepper to taste.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1746g | |
| Calories 299 | |
| Calories from Fat 4 | 1% |
| Total Fat 0.45g | 1% |
| Saturated Fat 0.14g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1470mg | 61% |
| Potassium 1614mg | 46% |
| Total Carbs 67.16g | 18% |
| Dietary Fiber 9.2g | 31% |
| Sugars 6.72g | 4% |
| Protein 9.13g | 15% |
