4 Serves
45 Mins
In a large mixing bowl, combine the white fish fillets with rice wine, soy sauce, white pepper, sugar, allspice, and curry powder. Mix thoroughly to ensure the fish is evenly coated.
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Vitamin E
1 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
48 µg / 400 µgCalcium
91 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
57 mg / 420 mgPhosphorus
309 mg / 1,250 mgPotassium
495 mg / 4,700 mgSodium
1070 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
37 µg / 55 µgFiber
3 g / 28 gSugar
3 g / 50 gSaturated Fat
2 g / 20 gCholesterol
41 mg / 300 mgCaffeine
0 mgNet Carbs
32 gAlcohol
0 g
Cover the bowl and refrigerate the fish to marinate for 30 minutes.
In a separate bowl, beat the eggs. Add the beaten eggs, corn flour, and baking powder to the marinated fish, mixing gently until the fillets are well coated.
Heat the cooking oil in a frying pan or wok over medium-high heat. Once hot, carefully add the coated fish fillets and fry until golden brown and cooked through.
3
g11
g0
g
