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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Thinly slice the boneless fish and soak in the marinade. | 2. Shred the lettuce and set aside. | 3. Cook the ginger, oil and salt just until the ginger begins to brown a little bit. Add to the soup stock and bring to a heavy simmer. | 4. Just prior to serving, drain the marinade from the fish and add the fish to the soup pot, all at once, along with the lettuce and the rice wine or sherry. | 5. Bring back to a full simmer, then remove from stove. | 6. Do not overcook the soup. | 7. Add a few drops of sesame oil and pepper for garnish, and serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
white fish fillet	1/2	lb	boneless sliced	201.7338	0.0	44.8801	1.1333
soy sauce	1	tablespoon		8.48	0.7888	1.3024	0.0912
peanut oil	1	tablespoon		119.34	0.0	0.0	13.5
white pepper	1	pinch		0.444	0.1029	0.0156	0.0032
iceberg lettuce	3	cups	sliced	30.24	6.4152	1.944	0.3024
ginger	2	slices	julienned	3.52	0.7819	0.0801	0.033
peanut oil	1	tablespoon		119.34	0.0	0.0	13.5
salt	1/4	teaspoon		-	-	-	-
chicken stock	4	cups		345.6	33.888000000000005	24.191999999999997	11.52
sherry	1	tablespoon		201.7338	0.0	44.8801	1.1333
sesame oil				-	-	-	-
white pepper				0.444	0.1029	0.0156	0.0032

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