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Classic Fish Souffle

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Technically this Fish Soufflé is like a soufflé-very much like a Chinese soufflé. I knew I had to try this Fish Soufflé as soon as I got it from my Chinese friend. Will be a huge hit!
  Eggs 3
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Sugar 1⁄4 Teaspoon
  Soy sauce 1 Teaspoon
  Fish fillets 1 Pound
  Oil 3 Tablespoon
  Catsup 2 Tablespoon

1. Separate eggs. Beat 2 yolks lightly; then combine with salt, pepper, sugar and soy sauce. (Reserve the third yolk for another dish.)
2. Cut each fish fillet crosswise in 3 or 4 pieces; then coat with egg yolk mixture.
3. Heat oil. Carefully add fish pieces and brown lightly, on one side only, over medium heat. Remove pan from heat and turn fish pieces over with a spatula.
4. Meanwhile beat the 3 egg whites until frothy and stiff, but not dry. Spread evenly over browned surface of fish. Return pan to heat and lightly brown underside of fish.
5. Carefully turn fish over so that the egg-white surface is now at the bottom. Turn heat up to medium-high and cook until egg white sets and is golden (about 1 minute).
6. Invert onto a serving platter, egg-white side up. Garnish with catsup, sprinkled over generously and decoratively.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1050 Calories from Fat 621

% Daily Value*

Total Fat 70 g107.8%

Saturated Fat 10.5 g52.6%

Trans Fat 0 g

Cholesterol 934.4 mg311.5%

Sodium 2206 mg91.9%

Total Carbohydrates 10 g3.5%

Dietary Fiber 0.17 g0.68%

Sugars 9.4 g

Protein 100 g199.5%

Vitamin A 20.2% Vitamin C 7.6%

Calcium 32.6% Iron 16.7%

*Based on a 2000 Calorie diet

Classic Fish Souffle Recipe