Fish With Cabbage Recipe
Ingredients
| Pike/Sea bass fillets | 1 Pound | |
| Soy | 1 Teaspoon | |
| Salt | 1⁄2 Teaspoon | |
| Pepper | 1 Dash | |
| Cornstarch | 1 Tablespoon | |
| Cornstarch | 1 Tablespoon | |
| Cold water | 1 Tablespoon | |
| Vegetable oil | 3 Tablespoon | |
| Vegetable oil | 3 Tablespoon | |
| Garlic | 2 Clove (10 gm) | |
| Green cabbage head | 1 Pound | |
| Chicken broth | 1⁄2 Cup (8 tbs) | |
| Chili sauce | 1⁄2 Cup (8 tbs) | |
| Red pepper sauce | 1 Teaspoon | |
| Green onions | 3 |
Nutrition Facts
Serving size: Complete recipe
Calories 1505 Calories from Fat 839
% Daily Value*
Total Fat 95 g145.8%
Saturated Fat 12.6 g63%
Trans Fat 0 g
Cholesterol 177.1 mg59%
Sodium 2089.4 mg87.1%
Total Carbohydrates 66 g21.9%
Dietary Fiber 14.7 g58.8%
Sugars 18.6 g
Protein 98 g196.1%
Vitamin A 54.2% Vitamin C 351.5%
Calcium 49.6% Iron 39.7%
*Based on a 2000 Calorie diet
Directions
Toss fish, 1 tablespoon oil, 1 teaspoon cornstarch, the soy sauce, salt and pepper.
Cover and refrigerate 30 minutes.
Mix 1 tablespoon cornstarch and the cold water.
Heat 3 tablespoons oil in 12-inch skillet or wok over high heat until hot.
Add fish and garlic; cook and stir until fish turns white, about 3 minutes.
Add cabbage; cook and stir 3 minutes.
Stir in chicken broth, chili sauce and pepper sauce; heat to boiling.
Stir in cornstarch mixture; cook and stir 1 minute.
Stir in onions.
Chef
