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Add a photoRaciónes: 6
Ingredientes
- 3 x Lemon sole fillets, skinned
- 4 x Trout fillets, skinned
- 6 x Raw king prawns
- 6 x Scallops, sliced
- 4 sm Squid, cut into rings
- 1 3/4 lt Chicken stock
- 1 tsp Peeled and sliced fresh root ginger
- 60 gm Transparent rice noodles
- 4 x Spring onions, minced
- 500 gm Spring cabbage, finely shredded
- 2 Tbsp. Hoisin sauce
- 1 Tbsp. Tomato ketchup
- 2 tsp Soy sauce
Direcciones
- Cut the sole and trout into thin strips and arrange on a platter with the other fish. Put the stock in a pan with the ginger and simmer for 15 min.
- Mix the hoisin sauce ingredients together and put into 6 small dishes. Soak the noodles in hot water for 5 min then cut into short lengths and place in a serving bowl. Put the spring onions and shredded cabbage in a bowl.
- Strain the stock into a fondue pot, bring back to a simmer then place on the heat. Arrange a platter of fish, hoisin sauce, noodles and cabbage on the table. The fish and cabbage are cooked in the warm stock using Chinese wire strainers to hold the food.
- Any remaining cabbage can be added at the end with the noodles to make the soup.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 347g | |
| Recipe makes 6 servings | |
| Calories 72 | |
| Calories from Fat 7 | 10% |
| Total Fat 0.83g | 1% |
| Saturated Fat 0.17g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 19mg | 6% |
| Sodium 733mg | 31% |
| Potassium 389mg | 11% |
| Total Carbs 5.8g | 2% |
| Dietary Fiber 1.6g | 5% |
| Sugars 2.28g | 2% |
| Protein 9.68g | 15% |
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