Backed Blackspot Tusk fish (2 sevings)

 

Ingredients: Serving: Sauce:  Serving:
Unsalted dried seaweed (soaked)

1 bowl

Salt

1/3 tsp

Fresh grass carp fillet

6 taels

Corn starch

1 tsp

Tofu

1 tile

Rice wine

1/2 tsp

Dried shrimp

Few pieces

 Oil

1/3 tsp

Ginger

3 slices

 

Method:

  1. Marinate the fish fillet with all the seasonings for 20 minutes
  2. Drain the seaweed and cut into strips with water and cut tofu into 8 pieces. Set aside.
  3. Bring 4 bowls of water with ginger slices to boil. Add in the ingredients in step 2 and cook for 8-10 minutes at low heat. Then, add in and cook marinated fish fillets until turning white. Ready to serve.

 

Portion exchange (1 serving)

Protein                 2.5 portions

 

Acknowledgement:

Recipe provided by:  Centre for Nutritional Studies, School of Public Health and Primary Care, Faculty of Medicine, CUHK

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