|Boneless flaked fish||1 Cup (16 tbs)|
|Onion||1 , chopped|
|Garlic||1 Clove (5 gm) , chopped|
|For the sauce|
|Soya sauce||1 Tablespoon|
|Tomato sauce||3 Tablespoon|
|Water||1 Cup (16 tbs)|
Boil the fish fillets in salted water.
Drain, and flake the fish.
Add onion, garlic, wine and mix well.
Beat the eggs and fold them into the fish mixture.
Heat oil in a frying pan.
Pour the fu-yung mixture, lower the flame and cook for about 3 minutes.
Remove when it becomes firm.
Mix the sauce ingredients except the cornflour and half cup water in a pan and bring to a boil.
Mix cornflour with the remaining half cup water and add to the sauce.
Stir well and remove when thick.
Place the fu-yung in a plate and pour the sauce over it and serve hot.
Serving size Complete recipe
Calories 1206Calories from Fat 490
% Daily Value*
Total Fat 55 g84.6%
Saturated Fat 10 g50%
Trans Fat 0 g
Sodium 2109 mg87.88%
Total Carbohydrates 100 g33.3%
Dietary Fiber 3 g12%
Sugars 70 g
Protein 89 g178%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet