Thursday, May 20, 2010

Diet by fish vegetables recipes

vegetables fish cuisinevegetables fish cuisine

vegetables and fish recipesvegetables and fish recipes

Fish and Vegetables

Serves 3 to 4


1 lb white fish fillets, cut into bite sized pieces
2 carrots, sliced
1/4 cup bamboo shoots or water chestnuts
1 cup green vegetables
1/2 cup mushrooms, quartered
3 cm. piece of ginger, cut into thin slices
1/2 red pepper, sliced

1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon sugar
1 egg white
dash of pepper

1 teaspoon sugar
1/2 teaspoon salt
2 teaspoons vinegar
4 teaspoons soy sauce
1 teaspoon sesame oil
1/2 cup water
1 tablespoon cornflour


Combine marinade ingredients. Add fish to marinade and
set aside.
Boil 3 cups of water. Add in carrots and green vegetables
for 30 seconds. Plunge vegetables into cold water - this
gives them a good color.
Heat wok. Add 1 cup oil and fry fish pieces for 1 minute.
Into clean wok add 2 tablespoons oil. Add in vegetables,
ginger, mushrooms, red pepper, and bamboo shoots.
Add fish, but don't stir.
Add sauce. When boiling, stir lightly and cook 1 minute.

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