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Peking Fish Soup Recipe
|White fish||1⁄2 Kilogram (Pomfret, Cod, Plaise Or Sole)|
|Stock||9 Cup (144 tbs)|
|Milk||1 1⁄4 Cup (20 tbs)|
|Tomatoes||2 Large, blanched, deseeded and chopped|
|Green peas||1⁄2 Cup (8 tbs), shelled|
|Chinese mushrooms||1 Cup (16 tbs), soaked, drained and diced|
|White wine||1 Tablespoon|
|Bread slice||4 , cut into 1/4 inch cubes|
|Vegetable oil||2 Cup (32 tbs) (For Deep Frying)|
|Sesame oil/Vegetable oil||1 Tablespoon|
Serving size: Complete recipe
Calories 2074 Calories from Fat 857
% Daily Value*
Total Fat 96 g148.4%
Saturated Fat 19.7 g98.4%
Trans Fat 0 g
Cholesterol 384.2 mg
Sodium 8233.1 mg343%
Total Carbohydrates 131 g43.8%
Dietary Fiber 13.1 g52.3%
Sugars 33 g
Protein 166 g331.1%
Vitamin A 90% Vitamin C 129.4%
Calcium 76.2% Iron 42.4%
*Based on a 2000 Calorie diet
In a fry pan heat 1 cup stock and poach the fish fillets.
Remove skin and bones.
Flake the flesh and put in the grinder and make a paste.
Keep remaining stock aside.
Mix cornflour with the milk.
Place all the stock in a pan, bring to a boil.
Add tomatoes, peas, fish, mushrooms, wine and salt and boil for 5 minutes.
Add the cornflour mixture and sesame oil and stir well.
Cook until slightly thick.
Fry bread cubes until golden brown.
Just before serving add the bread croutons to the soup and serve hot.