Recipe - Warm Whiting And Tofu Salad

600 g Whiting fillets
1 125 gram block tofu
4 Shallots; (4 to 5)
8 Oysters
50 g Bean sprouts
100 g Snowpea sprouts
2 teaspoon Grated mandarin peel; (or
orange peel)
One half teaspoon Minced garlic
One half teaspoon Minced ginger
Peanut oil

TO SERVE
A little lemon soya
Extra strips of mandarin
peel

Lightly salt the fish fillets and saute in a pan.

Remove excess moisture from the tofu with paper towel and deep fry in
peanut oil for one or two minutes, allowing tofu to brown.

Drain and set aside.

Cut shallots finely and very finely slice citrus peel. Cook in a pan with a
tablespoon of peanut oil, garlic, ginger, bean and snowpea sprouts.

Slice tofu in half and place one quarter on each individual plate, topped
with a couple of freshly shucked oysters, sprout mix, and the fish fillets.

Finally drizzle over each serving a teaspoon or so of mandarin peel and
lemon soya.

Converted by MC_Buster.

Per serving: 182 Calories (kcal); 4g Total Fat; (19% calories from fat);
32g Protein; 4g Carbohydrate; 109mg Cholesterol; 148mg Sodium Food
Exchanges: 0 Grain(Starch); 4 One half Lean Meat; One half Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates

Converted by MM_Buster v2.0n.