Good luck.
Ingredients:
500 g snapper fillets, cut into 3x10x¼ cm
1 tbsp fish sauce
1 tbsp Worcestershire sauce
2 cloves garlic, finely chopped
5 Jew's-ears, soaked, finely sliced
100 g small shrimp, chopped
1 handful spinach, finely sliced
1 egg
50 ml milk
Pepper
1 tbsp soy sauce
1 tbsp tapioca
How to cook:
1. Marinate the fish with fish sauce and Worcestershire sauce for 10 minutes.
2. Saute garlic.
3. Add the garlic to the mix of Jew's-ears, shrimp, spinach, egg and milk. Stir well with a given pepper, soy sauce and tapioca.
4. Divide into 10 portions.
5. Put the dough on a fish. Roll with caution.
6. Steam for 10 minutes.
7. Put the fish on a heat-resistant container. Cover with aluminum foil.
8. Bake in a preheated oven at 160°C for 15 minutes.
9. Serve the fish rolls with sauce. That sounds good if it's served with stew of carrots, green beans and lettuce.
Sauce:
Ingredients:
1 tbsp low-fat margarine
1 tbsp ketchup
1 tbsp oyster sauce
1 tsp sugar
1 tsp soy sauce
Pepper
¼ glass water
1 tbsp tapioca + 1 tsp water
How to make:
1. Put margarine in a frying pan. Let it melt.
2. Give ketchup, oyster sauce, sugar, soy sauce, pepper and water. Once it boils, add tapioca. Cook until it thickens.
For 8 servings.
Nutrition facts per serving:
Calorie: 109 kcal
Protein: 16.8 g
Fat: 2.5 g
Carbohydrate: 4.8 g
Cholesterol: 50.7 mg
Fiber: 0.1 g
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