Try this Braised Squash with Fish recipe, or contribute your own.
Suggest a better description1. Prepare Fish Mixture below. 2. Cut squash in 3/4-inch slices and spread each evenly with the fish mixture. 3. Heat oil. Add squash, fish-side down, and brown lightly over medium heat. 4. Meanwhile combine soy sauce, sherry, water and salt. Add to pan and bring to a boil. Then simmer, covered, until squash is tender (20 to 30 minutes). Garnish with Chinese parsley and serve. VARIATION: In step 3, instead of pan-frying squash, deep-fry, fish-side up, basting with hot oil until golden. Then pick up step 4. FISH MIXTURE: 1. Mince fish. 2. Blend in the remaining ingredients. VARIATION: Add to minced fish 6 almonds, blanched and chopped; 2 tablespoons smoked ham, and 1 scallion stalk, both minced. From
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Serving Size: 1 Serving (251g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 131 | ||
Calories from Fat: 76 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.4g | 11 % | |
Saturated Fat 0.9g | 4 % | |
Monounsaturated Fat 4.4g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 33.6mg | 10 % | |
Sodium 93.4mg | 3 % | |
Potassium 206mg | 5 % | |
Total Carbohydrate 2.2g | 1 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 1.8g | ||
Protein 11g | 16 % | |
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: 131
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