4 Serves
45 Mins
Rinse the white fish fillets under cold water, pat them dry with kitchen paper, and slice them into uniform, narrow strips.
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Vitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
40 µg / 400 µgCalcium
245 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
104 mg / 420 mgPhosphorus
359 mg / 1,250 mgPotassium
713 mg / 4,700 mgSodium
646 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
36 µg / 55 µgFiber
3 g / 28 gSugar
2 g / 50 gSaturated Fat
5 g / 20 gCholesterol
46 mg / 300 mgCaffeine
0 mgNet Carbs
13 gAlcohol
0 g
In a shallow bowl, combine the fish strips with chopped onion, minced ginger, rice wine, black pepper, and salt. Allow the fish to marinate for 15 minutes, turning occasionally to ensure even seasoning.
In a separate mixing bowl, whisk the egg, cornstarch, all purpose flour, and a pinch of salt until a smooth, consistent batter forms.
Heat the cooking oil in a deep-frying pot or wok until it reaches the appropriate frying temperature. Dip each marinated fish strip into the prepared batter, then roll it in sesame seeds until thoroughly coated.
Carefully lower the coated fish strips into the hot oil in small batches. Deep-fry until the exterior is golden brown and crispy. Remove with a slotted spoon and drain on fresh kitchen paper before serving.
25
g95
g20
g
Yemeni
