Page 98 - Cook with Ease: Tips and Recipes for Small Families - Serving 1-2

Angled Luffa and Grass Carp
in Rice Vermicelli Soup

(Serves 1)
NUTRIENT ANALYSIS
(per serving)
Energy: 348 kcal
Carbohydrate: 46 g
Protein: 25 g
Fat: 7 g
Cholesterol: 103 mg
Dietary fibre: 2.4 g
Sodium: 442 mg

INGREDIENTS: METHOD
• Grass carp 3 taels (~120 g) 1. Rinse and pat dry the fish. Slice
• Angled luffa 4 taels (~160 g)
• Rice vermicelli 1 block (~50 g) it in pairs and marinate.
• Ginger 2 slices 2. Rinse, peel and section the
• Water 2 cups angled luffa.

MARINADE (for fish): 3. Cook rice vermicelli in boiling
• Salt ⅟ 16 tsp water until soft and tender.
• White pepper a pinch 4. Boil up 2 cups water in another
• Shaoxing wine ¼ tsp pot and add in ginger and
salt. When it boils again, add
SEASONING: angled luffa and boil for about
• Salt ⅟ 16 Tbsp 10 minutes at medium heat.
• White pepper a pinch
5. Add fish slices and cook
for 2 to 3 minutes. Add rice
vermicelli and bring to the boil
again. Add white pepper to
taste.

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