Try this Spicy Asian-Style Seafood Stew recipe, or contribute your own.
Suggest a better descriptionHeat the oil in a 4-quart stockpot or saucepan over high heat until very hot. Add the ginger, onion, and garlic and saute until fragrant. Add the mirin and cook over high heat until reduced by half. Add the fish stock and lemongrass and simmer for 10 to 15 minutes, then strain. In a wok placed over high heat, add the mussels and clams and cook just until the shells start to open, 2 to 3 minutes. Pour the stock over the mussels and clams in the wok. Add the shrimp, whitefish, sour paste, basil, cilantro, and chile paste and cook just until the fish is cooked through, 3 to 5 minutes. Season to taste with soy sauce, ladle into bowls, and serve hot. Per serving: 122 Calories (kcal); 4g Total Fat; (32% calories from fat); 14g Protein; 6g Carbohydrate; 34mg Cholesterol; 238mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (345g) | ||
Recipe Makes: 6 servings | ||
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Calories: 79 | ||
Calories from Fat: 19 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.2g | 3 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 1.1g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0.8mg | 0 % | |
Sodium 122.2mg | 4 % | |
Potassium 127.3mg | 3 % | |
Total Carbohydrate 2.4g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 2.3g | ||
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: 79
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