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Ingredientes
- 1 x Spanish Mackerel
- 1 tsp tapioca flour
- 1/2 tsp salt
- 1/2 lb mustard greens (choy sum)
- 10 x strands so hoon (fine transparent noodles) must be soaked in warm water for at least two min before using) (2 to 3)
- 1 tsp preserved cabbage
- 1 tsp oil
- 2 x cloves garlic minced
- 2 x inches ginger sliced
- 1 tsp soy sauce Pepper to taste
Direcciones
- Method:Clean and fillet the fish. Scrape off the flesh with a Tbsp.. Knead the fishflesh well on a chopping board using the flat side of a kitchen knife till smooth.
- Add in tapioca flour and 1 teaspoon salt and work it in with 4-5 tbs water till you get a soft and sticky paste. Wet your hands and shape the fish balls. Dip each ball in salt water before placing it on a plate. Wash the mustard greens and cut into 5 cm lengths.
- Wash the preserved cabbage and soak the so hoon. Heat oil and fry the garlic till golden. Remove and set aside. Make fish stock.
- Lightly brown the ginger slices and fry the fish bones and skin for 2 min. Add 4 c. water and half teaspoon salt. Simmer for 30 min. Strain the fish stock, return to saucepan and bring to boil. Add in the fish balls.
- When the soup boils, add in the mustard greens, so hoon and preserved cabbage. Bring to boil again.
- Remove from heat, season well with soy sauce, salt and pepper. Serve warm as a starter, garnished with the browned garlic.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 414g | |
| Calories 364 | |
| Calories from Fat 150 | 41% |
| Total Fat 16.75g | 21% |
| Saturated Fat 3.79g | 15% |
| Trans Fat 0.12g | |
| Cholesterol 142mg | 47% |
| Sodium 1327mg | 55% |
| Potassium 1613mg | 46% |
| Total Carbs 12.51g | 3% |
| Dietary Fiber 7.1g | 24% |
| Sugars 3.51g | 2% |
| Protein 42.16g | 67% |
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