Fish Stock
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Fish Stock
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Fish stock which can be finished within 20 minutes
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Ingredients
For fish stock
- 250 g fish or fish frames
- 2 tbsp. vegetable oil
- 1 thumb ginger , smashed
- 1.5 L water
For rice noodle soup
- 2 rice noodle pre-soaked in warm water until softened, servings
- 100 g mushroom choose your favorite type, mixed varieties
- 3 lices cucumber
- 3 lices tomato
- 2 tofu pan-fired, crispy
- 1 bean sprouts small bunch
- salt to taste
- 1/4 tsp. white peppercorn ground
- 1 tbsp. soy sauce light
Instructions
Fish stock
- Add oil and ginger slices and heat for a while. Then place fish in and sauté until slightly browned. Remove extra oil. Place smashed ginger in. Start to break the fish into small pieces.
- Add hot boiling water. Cover the lid and continue cooking 5 minutes.
- Use a fine strainer to remove any small bones and get stock. Here we get creamy fish stock.
Fish stock rice noodle
- Place tomato, cucumber, mixed mushrooms, pan-fried tofu and bean sprouts. Load with 700ml of fish stock. Bring the content to a boiling.
- Add soaked rice noodles in, season with salt, pepper and light soy sauce. Continue heating for 1 minute. Serve hot!
Nutrition Information
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Calories
209kcal
(10%)
Carbohydrates
1g
(0%)
Protein
30g
(60%)
Fat
10g
(15%)
Saturated Fat
7g
(35%)
Cholesterol
75mg
(25%)
Sodium
116mg
(5%)
Potassium
453mg
(10%)
Calcium
38mg
(4%)
Iron
0.8mg
(4%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 209 kcal
% Daily Value*
| Calories | 209kcal | 10% |
| Carbohydrates | 1g | 0% |
| Protein | 30g | 60% |
| Fat | 10g | 15% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 75mg | 25% |
| Sodium | 116mg | 5% |
| Potassium | 453mg | 10% |
| Calcium | 38mg | 4% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
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