Fish Casserole with Soymilk Broth
(Available only in Cantonese)
Ingredients: (To Serve 2)
| Pumpkin | 320g |
| White radish | 150g |
| Baby Tientsin cabbage | 140g |
| Cabbage | 120g |
| Lettuce | 115g |
| Lotus root | 100g |
| Onion | 20g |
| Carrot | 13g |
| Ginger slices | 5g |
| Barramundi | 340g |
Seasonings:
| Salt | 1.3g |
| Water | 1.2L |
| Sugar-free soymilk | 1L |
Cooking Method:
| 1. | Arrange all the vegetables in a casserole pan. |
| 2. | Wash the barramundi and place it in the casserole pan. |
| 3. | Put the sugar-free soymilk, water and salt into a pot and bring to the boil. Pour the soymilk broth into the casserole pan. |
| 4. | Let the dish boil for 8 minutes after it is served. |
Per serving:
| Energy(kcal) | 422 |
| Carbohydrate(g) | 31 |
| Protein(g) | 51 |
| Fat(g) | 11 |
| Sugar(g) | 10 |
| Sodium(mg) | 306 |
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 Fok Lam Pot Restaurant.
