| 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:
- Marinate the fish fillet with all the seasonings for 20 minutes
- Drain the seaweed and cut into strips with water and cut tofu into 8 pieces. Set aside.
- 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