Gung Pin Loo Yd (Boiled Bass With Ginger Sauce) Recipe
Ingredients
| Bass/Pomfret | 1 Kilogram, washed and cleaned | |
| Lettuce | 1 Cup (16 tbs), roughly shredded | |
| Spring onions | 2 , sliced | |
| Salt | 2 Tablespoon | |
| Pepper powder | 1⁄2 Teaspoon | |
| Oil | 1⁄2 Cup (8 tbs) | |
| Ginger sauce | 1 1⁄2 Cup (24 tbs) | |
| Water | 1 Cup (16 tbs) |
Nutrition Facts
Serving size
Calories 577 Calories from Fat 339
% Daily Value*
Total Fat 38 g58.8%
Saturated Fat 5 g25.1%
Trans Fat 0 g
Cholesterol 117.5 mg39.2%
Sodium 3829.3 mg159.6%
Total Carbohydrates 10 g3.5%
Dietary Fiber 0.62 g2.5%
Sugars 6.3 g
Protein 46 g92.9%
Vitamin A 32.5% Vitamin C 7.6%
Calcium 3.9% Iron 6.5%
*Based on a 2000 Calorie diet
Directions
Add fish and cook until done.
Drain fish carefully.
Sprinkle pepper.
Heat oil in a frying pan and lightly fry spring onions and fish, turning carefully.
Arrange the fried fish on a large serving dish.
Pour over slowly the hot ginger sauce covering well surrounded by lettuce leaves.
Serve hot with boiled rice.
Note: If you are dieting, then do not fry the fish.
You may boil, drain and arrange on a plate and pour over the sauce.
Excellent meal in itself.
VEGETARIAN VERSION:
Omit the fish.
Take 10 pieces colocasia (arbi) boil, peel and wipe dry.
Flatten with hand.
Sprinkle salt and coat with breadcrumbs and deep fry a few pieces at a time.
Drain on kitchen paper.
Arrange the fried colocasia pieces in a serving dish and pour over the ginger sauce.
Serve hot with rice.
Chef
