Silver Pin Noodles with Grouper, Wolfberries and Wolfberry Leaves in Fish Broth
(Available only in Cantonese)
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 |
Seasonings:
| 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.
