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Oriental Fish Soup

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  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)

Cut fish into 1" cubes.
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.

Recipe Summary

Side Dish

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Nutrition Rank

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

Oriental Fish Soup Recipe