Tender-Fried Fish Slices,hangzhou Style
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INGREDIENTS
- 3 1/2 oz Fish filet ; skinned and
- 4 tb Vegetable oil
- 1 Egg white
- 1/2 ts Scallions ; sectioned
- 1/2 ts Salt
- 1/2 ts Garlic ; mashed
- 2 ts Cornstarch
- 1/2 ts Rice wine
INSTRUCTIONS
1. Wash the fish and dry well and cut into slices. Mix the egg white, cornstarch,and salt into a batter. coat the fish slices with the batter. 2. Heat the oil to very hot. Add the fish and stir-fry until cooked. Romove and drain. 3. Reheat the wok,add scallions and garlic and fry until fragrant. Add the fish and sprinkle with the rice wine. Add the rest of batter. Tip the wok to swirl the mass. Turn mass over and remove. Posted to recipelu-digest Volume 01 Number 233 by James and Susan Kirkland
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (182g) | ||
| Recipe Makes: 1 | ||
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| Calories: 531 | ||
| Calories from Fat: 421 (79%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 46.8g | 62 % | |
| Saturated Fat 3.9g | 20 % | |
| Monounsaturated Fat 27.9g | ||
| Polyunsanturated Fat 13.6g | ||
| Cholesterol 58.8mg | 18 % | |
| Sodium 106.7mg | 4 % | |
| Potassium 409.9mg | 11 % | |
| Total Carbohydrate 5.2g | 2 % | |
| Dietary Fiber 0.9g | 3 % | |
| Sugars, other 4.3g | ||
| Protein 22.7g | 32 % | |
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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. |
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Calories per serving: 531
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