Oriental Fish Soup Recipe
Ingredients
| Boneless fish | 100 Gram | |
| Onion | 1 | |
| Garlic | 2 Clove (10 gm) | |
| Sesame oil/Salad oil | 2 Tablespoon | |
| Stock/Water | 9 Cup (144 tbs) | |
| Spinach leaves | 6 , shredded | |
| Carrot | 1 , grated | |
| Soya sauce | 2 Tablespoon | |
| Salt | 2 Teaspoon | |
| Vegetable oil | 1 Cup (16 tbs) | |
| Chili oil | 1⁄2 Teaspoon | |
| Wine vinegar | 2 Tablespoon | |
| Sugar | 1 Tablespoon | |
| Flour | 1 Cup (16 tbs) | |
| Baking powder | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Egg | 1 , beaten | |
| Water | 1 Cup (16 tbs) |
Nutrition Facts
Serving size
Calories 653 Calories from Fat 432
% Daily Value*
Total Fat 49 g75.2%
Saturated Fat 7.1 g35.7%
Trans Fat 0 g
Cholesterol 38.7 mg12.9%
Sodium 2151.1 mg89.6%
Total Carbohydrates 35 g11.7%
Dietary Fiber 8.8 g35.2%
Sugars 5.6 g
Protein 25 g49.2%
Vitamin A 672.8% Vitamin C 164.5%
Calcium 42.9% Iron 59.4%
*Based on a 2000 Calorie diet
Directions
Season with 1 tablespoon soya sauce, and 1 teaspoon salt.
Keep aside for 20 minutes.
Make a smooth batter by mixing flour, 1 teaspoon salt, baking powder and beaten egg in a bowl.
Add water and stir vigorously until smooth.
Heat oil and coat fish cubes with batter.
Fry until golden brown.
Heat 2 tablespoons sesame or salad oil in a separate pan.
Fry onion and garlic for 3 minutes.
Pour the stock and let it simmer for sometime.
Add wine, sugar, 1 tablespoon soya sauce and 1 teaspoon salt.
Add spinach leaves, carrot, and cook for 15 minutes.
Add the fish cubes to the soup, sprinkle chilli oil, remove from fire and serve hot.
Chef
