Include in Print View:

Wined Fish Chunks In Broth

Wined Fish Chunks in Broth recipe image
This Chinese soup features Oily fish, such as mackerel, Salt, Good quality dry white wine, Chicken stock. It delivers hearty, protein-packed satisfaction, a pleasant kick of heat. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 832.3
Dietary: Gluten-free
Description
This Chinese soup features Oily fish, such as mackerel, Salt, Good quality dry white wine, Chicken stock. It delivers hearty, protein-packed satisfaction, a pleasant kick of heat. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 2 pound Oily fish, such as mackerel
  • 2 teaspoon Salt
  • 1/2 cup Good quality dry white wine
  • 3 cup Chicken stock
  • 1/2 teaspoon Ginger root, minced
  • 1/4 teaspoon Salt
  • 4 Napa Cabbage leaves
  • 2 Scallions
  • 2 Cubes Hard beancurd
  • 1 tablespoon Cooked salad oil
  • 1/2 teaspoon Ground white pepper
Directions
  1. 1
    Marinating: Have fishmonger clean fish, discard head and fins.
  2. 2
    Wash fish, cut across fish in 1 1/2" sections.
  3. 3
    Mix salt and white wine in bowl.
  4. 4
    Add fish chunks; rub with marinade; cover bowl; refrigerate for 6 hours.
  5. 5
    After 2 hours, turn fish to mix with marinade.
  6. 6
    Preparations: Wash cabbage; slice leaves down middle, then in 2" sections.
  7. 7
    Rinse beancurd; cut into 1" cubes.
  8. 8
    Wash, trim and shred scallions, greens and all.
  9. 9
    Peel and mince ginger.
  10. 10
    Heat salad oil to point of smoking.
  11. 11
    Remove from heat; reserve.
  12. 12
    Cooking: Rinse fish chunks, drain.
  13. 13
    Heat chicken stock, beancurd, ginger and salt in sauce pan.
  14. 14
    Reduce heat, cover pan, and simmer for 10 minutes.
  15. 15
    When you are ready to
  16. 16
    add fish and cabbage, turn up
  17. 17
    heat to
  18. 18
    boil ;
  19. 19
    add fish and cabbage when liquid boils;
  20. 20
    cover pan.
  21. 21
    Fish and cabbage are cooked in about 3 to 5 minutes - cabbage leaves will be bright lime green.
  22. 22
    Ladle fish, cabbage and beancurd into warm shallow serving bowl; add soup.
  23. 23
    Garnish with cooked oil, minced scallion and pepper.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 832.3kcal
% Daily Value *
Total Fat 34.6g54%
Saturated Fat 8.8g45%
Cholesterol 273.7mg92%
Sodium 11260.5mg470%
Total Carbohydrate 7.0g3%
Dietary Fiber 2.7g11%
Sugars 3.4g
Protein 102.2g205%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: beancurd, boiling, broth, cabbage, chicken, chinese, chunks, cooked, dry, fish, ginger, good, ground, hard, leaves, mackerel, minced, oil, oily, pepper
Read it online: https://www.chefs-mate.com/recipe/wined-fish-chunks-in-broth/