Wok-fried Cod

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Wok-fried Cod
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
358
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie358 kcal(17 %)
Protein47.12 g(48 %)
Fat8.77 g(8 %)
Carbohydrates16.05 g(11 %)
Sugar added0 g(0 %)
Roughage1.67 g(6 %)
Vitamin A54.71 mg(6,839 %)
Vitamin D2.16 μg(11 %)
Vitamin E1.72 mg(14 %)
Vitamin B₁0.21 mg(21 %)
Vitamin B₂0.33 mg(30 %)
Niacin13.69 mg(114 %)
Vitamin B₆0.71 mg(51 %)
Folate26.83 μg(9 %)
Pantothenic acid0.47 mg(8 %)
Biotin2.6 μg(6 %)
Vitamin B₁₂1.95 μg(65 %)
Vitamin C51.53 mg(54 %)
Potassium850.44 mg(21 %)
Calcium47.53 mg(5 %)
Magnesium89.88 mg(30 %)
Iron1.4 mg(9 %)
Iodine19.12 μg(10 %)
Zinc1.38 mg(17 %)
Saturated fatty acids1.36 g
Cholesterol99 mg
Author of this recipe:

Ingredients

for
4
Ingredients
4
5 tablespoons
5 tablespoons
Rice wine (sake)
4 cups
Cod (skinned, ready-to-cook, diced)
2
scallions (sliced)
2
Garlic cloves (crushed)
½ inch
fresh Ginger root (peeled and chopped)
2
red peppers (roughly chopped)
1 ½ cups
Bamboo shoot (tinned, drained)
2 tablespoons
2 tablespoons
light soy sauce

Preparation steps

1.
Beat the egg whites with 4 tbsp cornflour. Stir in the sake and season with a pinch of salt. Add the fish, mix well and leave to marinate for around 15 min.
2.
Heat the oil in a wok and add the fish and the marinade. Fry the fish for 3 min on all sides. Remove using a draining spoon and add the spring onions, garlic and ginger to the wok. Fry for a few minutes then add the peppers and the bamboo shoots and fry for another minute.
3.
Return the fish to the pan and deglaze with the remaining sake. Mix together the remaining cornflour and the soy sauce, season with a pinch of pepper and add to the wok. Drizzle with sesame oil as desired, season to taste and serve on preheated plates.