4 Serves
45 Mins
Heat the cooking oil in a wok over medium heat and fry the dried shrimp until golden and crispy. Remove the shrimp with a slotted spoon and set aside on a paper towel.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
118 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
14 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
6 µg / 2.4 µgFolate
349 µg / 400 µgCalcium
358 mg / 1,300 mgIron
9 mg / 18 mgMagnesium
292 mg / 420 mgPhosphorus
721 mg / 1,250 mgPotassium
2267 mg / 4,700 mgSodium
1087 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
82 µg / 55 µgFiber
12 g / 28 gSugar
26 g / 50 gSaturated Fat
3 g / 20 gCholesterol
91 mg / 300 mgCaffeine
0 mgNet Carbs
69 gAlcohol
0 g
In the same wok, sauté the minced garlic until fragrant. Pour in the water and add the anchovy stock, salt, and black pepper. Bring the mixture to a gentle simmer.
Add the white fish fillets to the simmering broth and cook until the fish is opaque and tender. Meanwhile, prepare the pasta according to package directions in a separate pot.
Divide the cooked pasta, shredded green cabbage, and fish cake slices into serving bowls. Ladle the hot fish broth over the ingredients, then top with the reserved crispy shrimp and fresh green onions.
0
g0
g13
g
