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Correo Electrónico
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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 manufacturerâs 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 â 10 Thai Birdâs Eye Chilies, chopped
- 3 Tbsp Soy Sauce
View Full Recipe at Seasaltwithfood
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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