All That Carp On About Chinese New Year Is A Load Of Rubb
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Chinese | Cook, Ready, Steady | 1 | Servings | |
INGREDIENTS
| 15 | Garam masala | |
| 5 | Each of chervil, dill and | |
| coriander | ||
| chopped | ||
| 1 | Fillet carp | |
| 250 | g | Ung Choi, steamed |
INSTRUCTIONS
Pour 900ml-1.2l/1 1/2-2 pints water into a wok over the heat and stir in the herbs and spices. Put a steamer over the wok. 2 Wrap the fish fillet in the cooked Ung Choi, season and steam. Serve with Rosti and sweet and sour sauce. Converted by MC_Buster. NOTES : Chef - Phil Vickery Recipe by: Ready Steady Cook Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 75
Calories From Fat: 16
Total Fat: 1.9g
Cholesterol: 0mg
Sodium: 708.4mg
Potassium: 664.4mg
Carbohydrates: 10.6g
Fiber: 8.1g
Sugar: 1.1g
Protein: 8.8g