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Fish Flavored Sauce

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  Hot chili paste/1 teaspoon crushed red pepper flakes 2 Teaspoon
  Garlic cloves 2⁄3 Ounce, peeled (20 Gram, 4 Large Size)
  Fresh ginger slice 1⁄4 Inch, peeled
  Scallions 1 1⁄3 Ounce, trimmed and cut into 1 inch pieces (40 Gram, 2 Medium Size)
  Chicken broth 240 Milliliter (1 Cup, Preferably Chinese Chicken Broth)
  Soy sauce 60 Milliliter (1/4 Cup, Light / Reduced Salt)
  Rice wine 3 Tablespoon
  Sugar 2 Tablespoon
  Chinese black vinegar 1 1⁄2 Tablespoon
  Cornstarch 1 Tablespoon
  Oriental sesame oil 1 Teaspoon
  Freshly ground black pepper 1⁄4 Teaspoon
  Vegetable oil 3 Tablespoon

Put the chili paste in a food processor with the metal blade in place.
With the motor running drop the garlic, ginger, and scallions through the feed tube and chop finely, about 10 seconds.
Combine all the remaining ingredients except the vegetable oil in a bowl.
Heat a wok or heavy skillet over high heat.
Add the vegetable oil and heat it.
Add the scallion mixture and stir-fry until fragrant, about 10 seconds.
Add the broth mixture and cook until thick enough to coat the back of a spoon, about 2 minutes, stirring constantly.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 784 Calories from Fat 447

% Daily Value*

Total Fat 51 g77.8%

Saturated Fat 6.6 g33%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 4369.4 mg182.1%

Total Carbohydrates 65 g21.7%

Dietary Fiber 2.3 g9.4%

Sugars 34.8 g

Protein 8 g15.6%

Vitamin A 47.6% Vitamin C 23.3%

Calcium 8.1% Iron 14%

*Based on a 2000 Calorie diet

Fish Flavored Sauce Recipe