SPICY COD FISH AND TOFU SOUP/SAUCE BY SY
This is one of my most favorite soups, wholesome and delicious! You can reduce the amount of spices to taste if you like. Or you can use less stock, add more cornstarch and make this recipe into a great "Spicy Cod Fish and Tofu Sauce"... and then served with white rice.
Provided by SkipperSy
Categories Soy/Tofu
Time 35m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In a large pot add peanut oil, then garlic and ginger.
- Stir fry for about 15 seconds.
- Add ground meat and stir fry about 1 minute, then add soy sauce.
- Add soup stock, curry powder, cayenne pepper, sugar and heat to a simmer.
- Add fish and simmer for about 3-5 minutes (don't over cook the fish).
- Add tofu, rice wine and cook for about 2+ minutes.
- Then add cornstarch to thicken (stir carefully and making sure not to break up the fish or tofu) Add sesame oil and then scallions and one easy stir.
- Serve in individual soup bowls.
- "SPICY FISH SAUCE" (alternate recipe)- Reduce the stock to 3-4 cups, add about 2 or more tablespoons of cornstarch (for the thickness of the sauce you desire) and bring to a boil to thicken. Then serve on individual plates and with white rice.
- Finally, you can add more spices to taste -- Enjoy.
Nutrition Facts : Calories 314.9, Fat 15.9, SaturatedFat 3.7, Cholesterol 53.3, Sodium 569, Carbohydrate 14.3, Fiber 0.4, Sugar 4.5, Protein 27.5
SPICY FISH SOUP
A delicious fish soup that's low in fat! Having grown up on the Texas/Mexico border, I like foods spicy, but you can adjust the seasonings to taste. I also splash in a drop of hot pepper sauce in each bowl.
Provided by CHEFETTE
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Fish Soup Recipes
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Spray a large saucepan with the vegetable cooking spray over medium high heat. Add the onions and saute, stirring often, for about 5 minutes. Add the garlic and chili powder and saute for 2 more minutes.
- Then add the chicken broth, chile peppers and cumin, stirring well. Bring to a boil, reduce heat to low, cover and simmer for 20 minutes.
- Next, add the tomatoes, green bell pepper, shrimp and cod. Return to a boil, then reduce heat to low, cover and simmer for another 5 minutes. Gradually stir in the yogurt until heated through.
Nutrition Facts : Calories 145.7 calories, Carbohydrate 12.2 g, Cholesterol 45.7 mg, Fat 1.7 g, Fiber 2.4 g, Protein 19.3 g, SaturatedFat 0.4 g, Sodium 873.8 mg, Sugar 8.1 g
STIR-FRIED SPICY TOFU AND COD WITH SCALLIONS AND PEANUTS
From "This Can't Be Tofu!" by Deborah Madison. Can be made without fish for a vegetarian dish.
Provided by hannahactually
Categories Soy/Tofu
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cut both the tofu and cod into pieces about 1.5 inches long and .5 inch thick. Place tofu in one bowl and cod in another.
- Divide next seven ingredients between the two bowls and toss gently. Take care not to break the tofu.
- Heat half of oil in a wide, ninstick skillet. When hot, add tofu and fry over medium-high heat until golden and crispy, 8-10 mninutes. Turn so that all surfaces have a chance to color. When done, sprinkle with salt, remove to a plate, and cover to keep warm. Return pan to the heat.
- Add remaining oil, add the peanuts and cod, and cook over high heat until cod is barely cooked, about 3 minutes. Return the tofu to the pan, add the scallions, and cook 1 minute more. Season with salt, then slide the tofu and fish onto a platter and garnish with lemon wedges if desired.
Nutrition Facts : Calories 486.4, Fat 32.4, SaturatedFat 5, Cholesterol 48.7, Sodium 425.5, Carbohydrate 17.5, Fiber 6.3, Sugar 3.7, Protein 38.5
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