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Fish Fu Yung With Sweet And Sour Sauce Recipe
|Boneless flaked fish||1 Cup (16 tbs)|
|Onion||1 , chopped|
|Garlic||1 Clove (5 gm), chopped|
|For the sauce|
|Soya sauce||1 Tablespoon|
|Tomato sauce||3 Tablespoon|
|Water||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 1206 Calories from Fat 490
% Daily Value*
Total Fat 55 g84.5%
Saturated Fat 10.2 g50.9%
Trans Fat 0 g
Cholesterol 845.9 mg
Sodium 2109.9 mg87.9%
Total Carbohydrates 100 g33.2%
Dietary Fiber 3.4 g13.6%
Sugars 70.3 g
Protein 89 g177.2%
Vitamin A 24.3% Vitamin C 29.3%
Calcium 16.1% Iron 27.2%
*Based on a 2000 Calorie diet
Drain, and flake the fish.
Add onion, garlic, wine and mix well.
Beat the eggs and fold them into the fish mixture.
Heat oil in a frying pan.
Pour the fu-yung mixture, lower the flame and cook for about 3 minutes.
Remove when it becomes firm.
Mix the sauce ingredients except the cornflour and half cup water in a pan and bring to a boil.
Mix cornflour with the remaining half cup water and add to the sauce.
Stir well and remove when thick.
Place the fu-yung in a plate and pour the sauce over it and serve hot.