Ingredients:
- 3 slices fresh galangal root or 3 slices fresh gingerroot
- 1 stalk celery, sliced thinly
- 2 scallions, thinly sliced (optional)
Directions:
- Heat the oil in a wok or skillet over medium heat and stir fry teh garlic until fragrant and golden brown, 1-2 minutes. Set aside.
- In a large saucepan, bring the chicken stock to a boil over high heat. Reduce the heat to medium and add the galangal and tang chye. Season with the salt and pepper and simmer for about 7 minutes.
- Add the rice and bring the mixture to a boil.
- Add the fish pieces and simmer for about 5 minutes until fish is cooked.
- Stir in the celery and fish sauce and remove from heat.
- Serve hot garnished with the crispy fried garlic, scallions and cilantro leaves.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 793.06 Kcal (3320 kJ) | ||
| Calories from fat | 185.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.56g | 32% | |
|---|---|---|---|
| Cholesterol | 7.2mg | 2% | |
| Sodium | 7528.47mg | 314% | |
| Potassium | 769.45mg | 16% | |
| Total Carbs | 119.73g | 40% | |
| Sugars | 10.84g | 43% | |
| Dietary Fiber | 5.03g | 20% | |
| Protein | 29.66g | 59% | |
| Vitamin C | 1.8mg | 3% | |
| Iron | 1.6mg | 9% | |
| Calcium | 91.5mg | 9% | |
| Amount Per 100 g | |||
| Calories | 148.95 Kcal (624 kJ) | ||
| Calories from fat | 34.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.86g | 32% | |
|---|---|---|---|
| Cholesterol | 1.35mg | 2% | |
| Sodium | 1414mg | 314% | |
| Potassium | 144.52mg | 16% | |
| Total Carbs | 22.49g | 40% | |
| Sugars | 2.04g | 43% | |
| Dietary Fiber | 0.94g | 20% | |
| Protein | 5.57g | 59% | |
| Vitamin C | 0.3mg | 3% | |
| Iron | 0.3mg | 9% | |
| Calcium | 17.2mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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