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Whole Fried Catfish With Ginger Shrimp Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)166.8284
Energy (kCal)1446.266
Carbohydrates (g)29.9929
Total fats (g)70.0195
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Made four cuts into each side of catfish and season with salt and aside for 1 hour. Heat oil to 360°. Coat the whole catfish inside and out with cornstarch. Deep fry to a golden brown and place in warm oven until needed. | 2. In a mixing bowl blend together calm juice, rice wines, soy sauce and oyster sauce, set aside. | 3. In a hot wok add oils, ginger, onion, garlic and shrimp stir-fry for 1 minute. Season with salt and pepper. Pour in the clam sauce mixture and bring to a boil. Thicken with cornstarch roux. Spoon over the whole catfish and top with Chinese parsley. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    catfish 1 430.6676 0.0 74.2562 12.784
    salt - - - -
    cornstarch - - - -
    oil - - - -
    ginger 2 tablespoons 9.6 2.1324 0.2184 0.09
    green onion 1 19.17 4.0754 0.6887 0.3337
    garlic 1 tablespoon minced 12.665 2.8101 0.5406 0.0425
    rock shrimp 1 lb 403.4676 0.0 89.7602 2.2667
    peanut oil 3 tablespoons 358.02 0.0 0.0 40.5
    sesame oil 1 tablespoon 120.22399999999999 0.0 0.0 13.6
    salt 1 teaspoon - - - -
    white pepper 1/2 teaspoon 3.552 0.8233 0.1248 0.0254
    clam juice 1 1/2 1/2 79.7198 18.1861 0.9965 0.3322
    chinese rice wine 1/2 cup 403.4676 0.0 89.7602 2.2667
    dark soy sauce 2 tablespoons 403.4676 0.0 89.7602 2.2667
    oyster sauce 1 tablespoon 9.18 1.9656 0.243 0.045
    cornstarch roux 403.4676 0.0 89.7602 2.2667
    cilantro 1 bunch - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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