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Sea Bass and Wild Rice Stem Soup
Chef Rose
Sea bass and wild rice stem make quite a great pair! Sea bass is a high source of protein, making it easier for your body to heal its wounds, while the wild rice stem can help improve bone health, which is an issue many pregnant mothers face.
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Total Time
20
mins
Course
Soup
Cuisine
Chinese
Servings
1
People
Ingredients
1x
2x
3x
200
g
wild rice stems
250
g
sea bass
100
g
tomatoes
50
g
wood ear fungus
10
g
scallions
sliced
3
slices
ginger
5
ml
cooking oil
5
ml
rice wine
salt
Instructions
Clean the sea bass thoroughly, and make sure to remove any excess water by patting it dry. Set aside.
Peel the wild rice stems. Once done, chop into pieces. Wash and rinse the tomatoes and wood ear fungus, then cut into pieces.
In a pan, heat up some cooking oil. Pan-fry both sides until it is golden brown.
Add the scallions and ginger slices and sauté until fragrant.
Throw in the chopped wild rice stems, tomatoes and wood ear fungus, stir-fry well.
Add 500ml of water and rice wine (optional), and bring it to a boil.
Turn down the heat after and let it simmer for 15 minutes. Serve hot.
Keyword
Confinement
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