Estimated Nutrition (whole recipe, rough)
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Catfish | not in our table | 0 |
| Sauce | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 kg catfish
- 1 medium onion
- 6 cloves garlic
- ½ inch ginger
- 1 stalk celery
- 1½ tsp. of salt
- ¼ tsp. of pepper
- ½ tsp. of soya sauce
- 1 tbs. of oil
- 5 cups of water
- =
Directions
Wash and clean the fish. Debone and skin the fish, keeping aside the bones, head and tail of the fish.
Chop the onion, garlic and ginger finely. Wash and chop celery stalk finely.
In a mixie, grind fish, ½ tsp. of salt and ½ cup of water into a paste. Shape into 1-inch balls and keep aside.
In a soup pot, heat water. Add the fish head, tail and centre bone. Bring to a boil and simmer for 15 minutes. Remove from flame and strain the liquid.
In a saucepan, heat the oil. Add garlic and fry for 3 minutes until garlic is golden brown. Add celery, salt, pepper, soya sauce and fish balls. Lower the heat to medium and cook fry for 3 minutes.
Add liquid and bring to a boil. Lower the heat and simmer for 5 minutes. Serve hot.