Try this Sour Catfish Soup recipe, or contribute your own.
Suggest a better description1. Soak tamarind pulp in the hot water until it is soft. 2. Heat oil in a medium saucepan over medium heat. Add ginger, green onions, lemongrass, and hot pepper flakes and cook just until fragrant, about 30 seconds. 3. Strain tamarind water through a fine-mesh strainer into the same saucepan. With a wooden spoon, push pulp through strainer into the sauce pan, straining out and discarding seeds and fibers. Add fish sauce to pan. Simmer 5 minutes and taste for seasoning--it should be tart and slightly hot. Adjust seasonings if necessary. (May be prepared to this point up to an hour ahead.) 4. Have soup at a simmer. Add catfish slices and cook just until opaque white. Serve immediately, garnished with cucumber slices. Recipe By : the California Culinary Academy From: Gary Watson
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Serving Size: 1 Serving (548g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 256 | ||
Calories from Fat: 85 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.4g | 13 % | |
Saturated Fat 1.5g | 7 % | |
Monounsaturated Fat 5g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 26.7mg | 8 % | |
Sodium 1592.5mg | 55 % | |
Potassium 459.7mg | 12 % | |
Total Carbohydrate 30g | 9 % | |
Dietary Fiber 5.9g | 23 % | |
Sugars, other 24.2g | ||
Protein 13.4g | 19 % | |
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: 256
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