* Exported from MasterCook *

FISH SOUP WITH TOFU AND CORIANDER

Recipe By :Tony Blakemore from The Longevity Chinese Cook Book
Serving Size : 4 Preparation Time :0:20
Categories : 5-10G Low Carb Soup Seafood


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 cups BASIC CHINESE CHICKEN STOCK RECIPE
2 tbsp fresh ginger -- finely chopped
2 cups tofu -- fresh cubed
1 oz Chinese mushrooms -- 4-5 dried
Pre soak for 30 minutes in hot water
Discard stems.
250 g fish fillets -- 8oz white fine sl
2 tbsp vinegar
2 tbsp Chinese rice wine -- sherry or vinegar
freshly ground black pepper -- to taste
2 tablespoons fresh coriander -- chopped

Bring stock to the boil.
Add ginger, bean curd and mushrooms.
Reduce heat and simmer for 3 minutes.
Add fish slices and simmer until fish is cooked,about 3 minutes.
Stir in vinegar, wine or dry sherry.
Season with pepper and sprinkle with coriander.



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Per Serving (excluding unknown items): 153326 Calories; 10118g Fat (61.6% calories from fat); 12677g Protein; 1489g Carbohydrate; 306g Dietary Fiber; 50228mg Cholesterol; 54302mg Sodium. Exchanges: 3 Grain(Starch); 1810 Lean Meat; 260 1/2 Vegetable; 938 Fat; 0 Other Carbohydrates.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore July. 2001
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes




Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

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