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Name: TEOCHEW Garoupa fillet with cabbage, chrysanthemum leaves and fried yam
Prep time: 30 min
Cook time: 3 h
Total time: 3 h
Yield: 4
Cuisine: not set
Ingredients: Cooking oil for deep frying; 300 grams thai yam peeled and cut into wedges; 20 grams dried flat fish (tee poh) cut into small pieces; 200 grams chinese cabbage sliced; 3-4 tablespoons fish sauce; 400 grams garoupa fillet thickly sliced; 1 large tomato cut into wedges; 100 grams chrysanthemum leaves (tangoh chye); 50 grams dried seaweed; STOCK; 2 chicken carcasses 800 g to 1 kg; 500 grams pork bones; 80 grams dried prawn; 20 grams ginger peeled and sliced; 10 grams white peppercorns; 3 litres Water

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INGREDIENTS

Cooking oil ; for deep frying
300 grams thai yam ; peeled and cut into wedges
20 grams dried flat fish (tee poh) ; cut into small pieces
200 grams chinese cabbage ; sliced
3-4 tablespoons fish sauce
400 grams garoupa fillet ; thickly sliced
1 large tomato ; cut into wedges
100 grams chrysanthemum leaves (tangoh chye)
50 grams dried seaweed
STOCK
2 chicken carcasses ; 800 g to 1 kg
500 grams pork bones
80 grams dried prawn
20 grams ginger ; peeled and sliced
10 grams white peppercorns
3 litres Water

Servings

INSTRUCTIONS

1. Prepare stock. Boil a large pot of water and blanch chicken carcasses and pork bones for 15 minutes. Drain and place in a stockpot with dried prawns, ginger, peppercorns and water. Bring to boil, then lower heat and simmer for 2 hours. Strain stock and discard solids. Set aside.

2. Heat oil for deep-frying in a wok over medium heat. Deep-fry yam until golden brown. Remove and set aside to drain.

3. Reheat oil and deep-fry dried flat fish until golden brown and crisp. Drain well.

4. In a large stockpot, place cabbage and deep-fried flat fish. Add prepared stock and season with fish sauce. Add fried yam and bring to boil.

5. Add fish fillet, tomato, chrysanthemum leaves and dried seaweed.

6. Transfer to a serving bowl and serve hot.

NOTES

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TEOCHEW Garoupa fillet with cabbage, chrysanthemum leaves and fried yam

Cooking oil for deep frying
300 grams thai yam peeled and cut into wedges
20 grams dried flat fish (tee poh) cut into small pieces
200 grams chinese cabbage sliced
3-4 tablespoons fish sauce
400 grams garoupa fillet thickly sliced
1 large tomato cut into wedges
100 grams chrysanthemum leaves (tangoh chye)
50 grams dried seaweed
 STOCK
2 chicken carcasses 800 g to 1 kg
500 grams pork bones
80 grams dried prawn
20 grams ginger peeled and sliced
10 grams white peppercorns
3 litres Water

2. Heat oil for deep-frying in a wok over medium heat. Deep-fry yam until golden brown. Remove and set aside to drain.

3. Reheat oil and deep-fry dried flat fish until golden brown and crisp. Drain well.

4. In a large stockpot, place cabbage and deep-fried flat fish. Add prepared stock and season with fish sauce. Add fried yam and bring to boil.

5. Add fish fillet, tomato, chrysanthemum leaves and dried seaweed.

6. Transfer to a serving bowl and serve hot.

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Nutrition

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Serving Size: 1 Serving (581g)
Recipe Makes: 4 Servings

Calories: 206
Calories from Fat: 56 (27%)

Amt Per Serving		% DV

	Total Fat 6.2g	8 %
	Saturated Fat 1.7g	8 %
	Monounsaturated Fat 2.9g
	Polyunsanturated Fat 1.2g
Cholesterol 14.4mg		4 %
Sodium 694.8mg		24 %
Potassium 798mg		21 %
Total Carbohydrate 23.9g		7 %
	Dietary Fiber 1.8g	7 %
	Sugars, other 22.1g
Protein 13.6g		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.

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Calories per serving: 206

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