Try this Ka Li Yu Pien (Sliced Fish with Curry Sauce) recipe, or contribute your own.
Suggest a better descriptionProcedure: 1. Clean the fish. Remove the bones and the skin. Cut the fish into 1 inch wide, 1-1/2 inch long and 1/4 inch thick pieces. Marinate with 1 egg white, 1 tb of cornstarch, 1/4 ts of salt and 1/4 ts of black pepper for about half an hour. 2. Coat each piece of sliced fish in cornstarch and quickly drop into the very hot oil to deep fry about 1 minute until it becomes brown and crispy. Remove it and drain off the oil. 3. Heat 3 tb of oil in fry ing pan to stir fry the diced onions and curry. Then add the already prepared seasoning sauce. Stir briskly until it thickened. Add green peas. Turn off the fire and add the fried fish. Stir until blended. Serve immediately. NOTE: If you like, you can deep fry the fish with out dipping it in the cornstarch. The cornstarch makes it crispier. Posted by [Cookie Lady] from Pei Meis Chinese Cook Book Volume II by Fu. Pei Mei Printed by Chiu-Yu Printing Co, Ltd (1974) File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (394g) | ||
Recipe Makes: 4 | ||
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Calories: 2186 | ||
Calories from Fat: 2035 (93%) | ||
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Amt Per Serving | % DV | |
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Total Fat 226.1g | 301 % | |
Saturated Fat 17.3g | 86 % | |
Monounsaturated Fat 140.8g | ||
Polyunsanturated Fat 64.3g | ||
Cholesterol 67.2mg | 21 % | |
Sodium 115.4mg | 4 % | |
Potassium 453.2mg | 12 % | |
Total Carbohydrate 21.1g | 6 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 20.1g | ||
Protein 23.2g | 33 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2186
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