Try this Fish with Hot Sauce,beijing Style recipe, or contribute your own.
Suggest a better description1. Wash and dry the fish. Make 3 to 5 diagonal slashes on each side and rub the skin and slashes with the salt. 2. Heat the oil in a wok over high heat to very hot about 350 or until a piece of scallion green or ginger sizzles and moves around quickly when tossed in the oil. Add the scallions and onions and ginger and the fish and deep-fry until both sides are brown. Remove, drain and place on a serving dish. 3. Pour all but 2 to 3 tbsp of the oil out of the wok,leaving only enough to cover the bottom. Heat until the oil surface ripples. Add the hot red chili,green pepper,and onion shreds, and stir-fry until fragrant. Stir in the soy sauce,rice wine,sugar,MSG,and ginger. Add 1 cup water and bring to a boil. Stir the cornstarch-water mixture and add to the wok. Cook,stirring,until the sauce thickens. Romove pour over the fish,and serve. Posted to recipelu-digest Volume 01 Number 233 by James and Susan Kirkland
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Serving Size: 1 Serving (150g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 137 | ||
Calories from Fat: 4 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 341.5mg | 12 % | |
Potassium 166.4mg | 4 % | |
Total Carbohydrate 33.4g | 10 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 30.1g | ||
Protein 2g | 3 % | |
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: 137
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