Fish Fu-Yung With Sweet And Sour Sauce

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May. 20, 2009


Fish 1 Cup (16 tbs) , flaked (Boneless)
Onion 1 , chopped
Garlic 1 Clove (5 gm) , chopped
Wine 2 Tablespoon
Eggs 4
Oil 2 Tablespoon
Salt 1/2 Teaspoon
Soya sauce 1 Tablespoon
Vinegar 1 Tablespoon
Tomato sauce 3 Tablespoon
Water 1 Cup (16 tbs)
Corn flour 4 Teaspoon


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.

Recipe Summary

Servings: 2

Nutrition Facts

Serving size

Calories 436Calories from Fat 242

 % Daily Value*

Total Fat 27 g41.5%

Saturated Fat 5 g25%

Trans Fat 0 g


Sodium 1095 mg45.63%

Total Carbohydrates 20 g6.7%

Dietary Fiber 1 g4%

Sugars 5 g

Protein 26 g52%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet