Catfish with Coconut Curry Sauce
(2 votes)
(2 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
459
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 459 cal. | (22 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 7 μg | (12 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 8.9 mg | (74 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 62 μg | (21 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 19.3 μg | (43 %) | ||
| Vitamin B₁₂ | 3.2 μg | (107 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 1,211 mg | (30 %) | ||
| Calcium | 133 mg | (13 %) | ||
| Magnesium | 134 mg | (45 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 16.6 g | |||
| Uric acid | 207 mg | |||
| Cholesterol | 228 mg | |||
| Complete sugar | 17 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams Catfish
- 3 Tbsps soy sauce
- 1 Tbsp Lime juice
- salt
- peppers
- ginger
- 1 garlic clove
- 2 Tbsps Shredded coconut
- 200 milliliters Coconut milk
- 2 Tbsps Curry (or mild curry paste)
- 1 chili pepper
- 1 bunch scallions
- 4 Peaches
Preparation steps
1.
Cut catfish into pieces. Season with soy sauce, lime juice, salt and pepper. Peel ginger and grate. Peel garlic and chop finely. Core chile and cut into rings. Cut scallions into rings. Peel peaches, halve and remove pits.
2.
Boil coconut milk, ginger, garlic, coconut, curry, 2 chile rings and 4 peach halves, then purée. Season slightly with salt if needed. Let cool down. Cook catfish fillets in a pan with steamer for 5-8 minutes. Arrange fillets with peach and coconut sauce and serve garnished with raw peach wedges, scallions and chile rings.
