Try this Hot and Sour Fish Soup recipe, or contribute your own.
Suggest a better descriptionBone the fish and cut into 1 1/2 inch pieces. Add the garlic, ginger, fish sauce, lemon grass, shallots, chile peppers, and mushrooms to the heated stock (or water and chicken stock). Cook gently for 2 minutes. Add the fish and green pepper to the soup and gently poach for 2 minutes or until just cooked. Place the lime juice and chile paste in a warmed serving bowl. Pour the soup into the bowl, stir, garnish with coriander and serve. Recommended wine: Gisborne Fume 1995 (Selaks) Winemakers notes: Pale straw color. Bouquet harmonizes smoky oak and varietal characters into a classic Fume style. On the palate dry, medium-bodied, with a clean, crisp finish. Gooseberry and spice flavors predominate. Posted to FOODWINE Digest 11 Jan 97 From: Leslie Duncan
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Serving Size: 1 Serving (386g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 13 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 2786.3mg | 96 % | |
Potassium 106mg | 3 % | |
Total Carbohydrate 1.3g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1.3g | ||
Protein 1.8g | 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: 13
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