Estimated Nutrition (whole recipe, rough)
Counts 15 of 18 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Peanut | 1 oz (28g) | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
| Grouper | not in our table | 0 |
| Sauce | 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
- Fish Meat (Grouper or Sole) 250 g
- Cooked shell-off peanuts 50 g
- Minced Ginger 1 tbsp
- Minced Garlic 2 tbsp
- Dry Red Pepper 4-6 pcs
- Cayenne Pepper 10 pcs
- Spring Onion 2 stalks
- Seasoning
- Salt 1/3 tbsp
- Rice Wine 1 tbsp
- Oil 1 tbsp
- Pepper some
- Sauce
- Light Soy Sauce 3 tbsp
- Sugar 2 tbsp
- Vinegar 1 tbsp
- Cornflour 2 tbsp
- Chicken Stock 3 tbsp
- Salt 1/2 tbsp
Directions
Wash the fish meat, cut into small cubes
Marinate fish cube with seasoning for 30 minutes
Chop the spring onion into short stalks
Remove coat of boiled peanut
Heat wok with 2 tbsp of oil, add dry red pepper and cayenne
Add fish cubes and stir fry until cooked
Add ginger, garlic, and chopped spring onion
Pour in sauce and stir until boiled
Add peanut and stir well, dish up and serve
Category:Hong Kong Recipes
Category:Hong Kong Appetizers