Estimated Nutrition (whole recipe, rough)
Counts 8 of 12 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Trout | not in our table | 0 |
| Sunflower Oil | 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
- 3 Chinese mushrooms, salted
- 1 large, whole, fresh coral trout
- 500 mL sunflower oil
- 2 tablespoons extra oil
- 2 onions, sliced
- 100 g lean pork, finely diced
- ½ carrot, cut into match sticks
- 80 mL soya sauce
- 80 mL Chinese vinegar
- 2 teaspoons sugar
- 500 mL water
- 1 dessertspoon cornflour
- 1 tablespoon sesame oil
- 1 bunch spring onions, sliced into 1cm lengths
Directions
Soak the mushrooms in water to soften, then remove and slice.
Dry the fish with absorbent paper, patting until it is quite dry. Make two deep slashes in the flesh on both sides.
Heat the oil in a saucepan until it is very hot. Deep fry the fish until golden and crisp on the outside (but not cooked through at this stage), for approximately 3 minutes, then remove. Drain on absorbent paper and set aside.
Heat additional oil until very hot in separate frying pan or wok and stir fry the onion, carrot, pork and mushrooms for a few minutes. Then add soya sauce, vinegar, sugar and water.
Boil the water, then add the fish and cook for another 5 minutes. Cover the pan so that the sauce doesn't evaporate. Remove fish when cooked – the flesh should be firm but cooked.
Mix cornflour with a little water and stir through sauce.
Add the sesame oil to give a 'shine' or glaze to the sauce. Stir through.
Spoon sauce over the fish and garnish with the spring onions.
Category:Taiwanese Recipes
Category:Taiwanese Meat Dishes