MMMMM------------------------HOISIN SAUCE----------------------------- 2 tb Hoisin sauce 1 tb Tomato ketchup 2 ts Soy sauce Cut the sole and trout into thin strips and arrange on a platter with the other fish. Put the stock in a pan with the ginger and simmer for 15 minutes. Mix the hoisin sauce ingredients together and put into 6 small dishes. Soak the noodles in warm water for 5 minutes then cut into short lengths and place in a serving bowl. Put the spring onions and shredded cabbage in a bowl. Strain the stock into a fondue pot, bring back to a simmer then place on the heat. Arrange a platter of fish, hoisin sauce, noodles and cabbage on the table. The fish and cabbage are cooked in the hot stock using Chinese wire strainers to hold the food. Any remaining cabbage can be added at the end with the noodles to make the soup. DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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|Serving Size: 1 Serving (462g)|
|Recipe Makes: 6|
|Calories from Fat: 65 (26%)|
|Amt Per Serving||% DV|
|Total Fat 7.3g||10 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 51.7mg||16 %|
|Sodium 485.2mg||17 %|
|Potassium 703.8mg||19 %|
|Total Carbohydrate 24.2g||7 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 21.4g|
|Protein 22.4g||32 %|
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Calories per serving: 254
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