Corn And Fish Soup
|White fish fillets||450 Gram|
|Root ginger piece||1 , cut into small dice|
|Rice wine/Dry sherry||1 Teaspoon|
|Canned sweet corn||225 Gram, drained|
|Corn oil||1 Teaspoon|
|Cornflour||1 1⁄2 Teaspoon|
|Spring onion||1 , chopped (To Garnish)|
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.
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.
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