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Ингредиенты
- 1/2 lb sole fillets
- 1 tsp peanut oil
- 3/4 tsp cornstarch
- 1/4 tsp freshly-grnd white pepper Salt to taste
- 5 c. fish or possibly chicken stock
- 2 x thin slices fresh ginger
- 1/2 lb watercress stemmed
- 2 tsp soy sauce
- 4 1/2 tsp peanut oil
- 1/8 tsp rice or possibly dry white wine
- 1/4 tsp sesame oil
Инструкции
- Sliver the fish across the grain. Mix with 1 tsp. oil, cornstarch, pepper, and salt, and chill for 1 hour.
- Bring the stock and ginger to a boil in a medium saucepan. Add in the watercress and soy sauce. Season to taste with the salt. Boil for 3 min, then reduce heat to low.
- Heat the 4 1/2 tsp. of peanut oil in a skillet at high heat for a minute, then add in fish strips, stirring for one minute. Add in the wine, the stock mix, and the sesame oil. Cook for 2 min, then ladle into bowls. Throw away the ginger as you are ladling.
- This Soupe Chinoiserie is delicate and fragrant; serve warm as a first course to 4 people.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 415g | |
| Recipe makes 4 servings | |
| Calories 412 | |
| Calories from Fat 128 | 31% |
| Total Fat 14.33g | 18% |
| Saturated Fat 2.68g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 216mg | 72% |
| Sodium 465mg | 19% |
| Potassium 1390mg | 40% |
| Total Carbs 1.61g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.17g | 0% |
| Protein 65.34g | 105% |
