Silver Pin Noodles with Grouper, Wolfberries and Wolfberry Leaves in Fish Broth

3 Less
Video of Cooking Demonstration
(Available only in Cantonese)
Silver Pin Noodles with Grouper, Wolfberries and Wolfberry Leaves in Fish Broth
Ingredients: (To Serve 1)
Fresh giant grouper 200g
Onion (Shredded) 5g
Ginger (Shredded) 5g
Fresh fish broth 500g
Wolfberries 8g
Wolfberry leaves 20g
Silver pin noodles 150g
Spring onion (Finely chopped) 5g
Coriander 5g
Salt ¼ teaspoon
Rock sugar (Broken into small pieces) ¼ teaspoon
Canola oil ¼ teaspoon
Ingredients for the broth:
Fresh fish 2
Ginger (Sliced) 10g
Water 1L
Seasonings for the broth:
Coarse white pepper ¼ teaspoon
Canola oil ½ teaspoon
Cooking method for the fish broth:
1. Wash the fishes well. Heat the oil in a wok, then put in the ginger slices and fishes.
2. Cook the sautéed fishes in hot water and add the coarse white pepper. Cook over high heat for 1 hour and then over medium heat for 2 hours. Sieve the fish broth and set aside.
Cooking Method:
1. Wash the grouper well and cut it into thick slices. Heat the oil in the wok, then add the shredded onion and ginger as well as the grouper slices.
2. Sauté the grouper slices on both sides until aromatic, then pour the fish broth into the wok and heat it up. Season with salt and rock sugar.
3. When the grouper slices are about 90 per cent done, add the wolfberries and wolfberry leaves. Bring the fish broth to the boil and turn off the heat.
4. Blanch the silver pin noodles in boiling water until cooked, then place them in a bowl. Place the finely chopped spring onion and coriander on top of the noodles, then transfer the grouper slices, wolfberries, wolfberry leaves and fish broth to the bowl.
Per serving:
Energy(kcal) 545
Carbohydrate(g) 61
Protein(g) 41
Fat(g) 14.4
Sugar(g) 6.2
Sodium(mg) 589
The energy and nutrient content is estimated according to the information compiled from the Centre for Food Safety, Food and Environmental Hygiene Department and the Nutrient Data Laboratory, US Department of Agriculture. Values are for reference only.
This recipe is provided by Shunde Cuisine.