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Ingredientes
- 4 Tbsp. Peanut oil
- 1 tsp Salt
- 2 lb Fish fillets cut 1" square pcs (whitefish, cod, salmon or possibly a mix)
- 1/3 c. Chinese dry olives (lam see)
- 1/4 lb Bean cake deep fried
- 4 slc Fresh ginger root cut julienne
- 2 Tbsp. Light soy sauce
- 2 tsp Dry sherry or possibly Chinese rice wine
- 2 x Green onions minced
- 1 Tbsp. Coarsely-minced Chinese parsley (or possibly 1 tbspn minced cilantro)
Direcciones
- Soak the dry olives in water for 2 hrs, drain, rinse in fresh water and drain again.
- Heat a wok and add in the oil and salt. Stir-fry the fish fillets for a few min.
- Add in the sauce mix and stir till warm. Add in the liquid removed olives and deep-fried bean curd, cover and cook a few more moments, stirring occasionally.
- Garnish with the green onions and Chinese parsley.
- This recipe serves 4 to 6.
- Comments: The heavy sweet flavor of dry Chinese olives gives this dish a most interesting richness.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 307g | |
| Recipe makes 4 servings | |
| Calories 630 | |
| Calories from Fat 385 | 61% |
| Total Fat 43.04g | 54% |
| Saturated Fat 6.96g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 145mg | 48% |
| Sodium 1278mg | 53% |
| Potassium 868mg | 25% |
| Total Carbs 15.81g | 4% |
| Dietary Fiber 1.1g | 4% |
| Sugars 6.55g | 4% |
| Protein 43.04g | 69% |
