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Receta Rice Vermicelli Soup With Deep Fried Fish Fillets

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Raciónes: 4

Ingredientes

  • 1 Whole (2.5 lbs/1.134 kg) Sea Bass Fish, fillets (sliced into 6 pieces for each fillet) and reserved bones for the soup
  • 1 tsp Ginger Juice
  • ¼ tsp Sea Salt
  • ½ Cup Corn Flour
  • 3 Salted Plums
  • 200 g Salted Mustard, sliced
  • 3 Tomatoes
  • 1 Tbsp Sesame Oil
  • 2 tsp Soy Sauce
  • 3 Tbsp of Shaoxing Wine
  • Sea Salt to taste
  • 1 Piece (3 inches) Ginger, julienned
  • 300 g rice-vermicelli">Rice Vermicelli or Rice Sticks (cooked as per manufacturer’s instructions)
  • Peanut Oil or Vegetable Oil for deep-frying
  • Ground White Peppercorn
  • Soup Base
  • 12 Cups (3 Quarts) of Chicken Broth or Water (with 2 lbs Chicken Bones or 3 Chicken Cubes)
  • 1 Yellow Onion, peeled and halved
  • ½ tsp White Peppercorns
  • 1 Slice of Ginger (2 inches), smashed
  • Fish Bones from the Whole Sea Bass
  • Chili Sauce
  • 8 – 10 Thai Bird’s Eye Chilies, chopped
  • 3 Tbsp Soy Sauce

Nutrition Facts

Amount Per Serving %DV
Serving Size 992g
Recipe makes 4 servings
Calories 325  
Calories from Fat 62 19%
Total Fat 7.12g 9%
Saturated Fat 0.99g 4%
Trans Fat 0.01g  
Cholesterol 0mg 0%
Sodium 2665mg 111%
Potassium 955mg 27%
Total Carbs 48.71g 13%
Dietary Fiber 6.6g 22%
Sugars 7.5g 5%
Protein 14.61g 23%
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