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Corn And Fish Soup

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Ingredients
  White fish fillets 450 Gram
  Root ginger piece 1 , cut into small dice
  Rice wine/Dry sherry 1 Teaspoon
  Salt To Taste
  Canned sweet corn 225 Gram, drained
  Corn oil 1 Teaspoon
  Cornflour 1 1⁄2 Teaspoon
  Water 1 Tablespoon
  Spring onion 1 , chopped (To Garnish)
Directions

Place the fish in a shallow heatproof dish.
Squeeze the pieces of ginger in a garlic crusher to extract the juice and sprinkle it over the fish.
Add the sherry and a generous pinch of salt.
Leave to marinate for 10 minutes.
Place the fish in a steamer and steam for 5-6 minutes.
Remove from the heat and mash the fish with a fork.
Set aside.
Pour the water into a large saucepan and bring to the boil.
Add the sweetcorn, oil and 1 teaspoon salt.
Simmer for 2 minutes.
Mix the cornflour with the water to make a thin paste.
Add to the pan and cook, stirring, until the soup thikckens.
Add the fish and cook for 1 minute, just to heat it through.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Fish

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4.08684
Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 719 Calories from Fat 150

% Daily Value*

Total Fat 18 g27.2%

Saturated Fat 0.42 g2.1%

Trans Fat 0 g

Cholesterol 297.6 mg99.2%

Sodium 1346.2 mg56.1%

Total Carbohydrates 58 g19.2%

Dietary Fiber 4.2 g16.6%

Sugars 14.8 g

Protein 85 g170.4%

Vitamin A 3% Vitamin C 19.5%

Calcium 25% Iron 5.2%

*Based on a 2000 Calorie diet

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Corn And Fish Soup Recipe