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Wined Fish Chunks in Broth

 

10

Yield

4

servings

Prep

20

min

Cook

25

min

Ready

7

hrs

Low Cholesterol, Trans-fat Free
 

Ingredients

2 pounds mackerel
cleaned, head and fins discarded
*
2 teaspoons salt
½ cup white wine
dry
*
3 cups chicken broth
½ teaspoon ginger root
*
¼ teaspoon salt
4 each napa cabbage leaves
*
2 each scallions, spring or green onions
2 each bean curd
hard, cubes
*
1 tablespoon vegetable oil
cooked
½ teaspoon white pepper
ground

Directions

Wash fish, cut across fish in 1½ inch sections.

Mix salt and white wine in bowl.

Add fish chunks, rub with marinade, cover bowl; refrigerate for 6 hours.

After 2 hours, turn fish to mix with marinade.

Wash cabbage; slice leaves down middle, then in 2 inch sections.

Rinse bean curd, cut into 1 inch cubes.

Wash, trim and shred scallions, greens and all.

Peel and mince ginger.

Heat salad oil to point of smoking.

Remove from heat, reserve.

Rinse fish chunks, drain.

Heat chicken stock, beancurd, ginger and salt in sauce pan.

Reduce heat, cover pan, and simmer for 10 minutes.

When you are ready to add fish and cabbage, turn up heat to boil; add fish and cabbage when liquid boils; cover pan.

Fish and cabbage are cooked in about 3 to 5 minutes - cabbage leaves will be bright lime green.

Ladle fish, cabbage and beancurd into warm shallow serving bowl; add soup.

Garnish with cooked oil, minced scallion and pepper.

Serve.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 194g (6.8 oz)
Amount per Serving
Calories 26349% of calories from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 1607mg 67%
Total Carbohydrate 5g 5%
Dietary Fiber 0g 1%
Sugars g
Protein 38g
Vitamin A 3% Vitamin C 3%
Calcium 22% Iron 38%
* based on a 2,000 calorie diet How is this calculated?

 

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