Cod Fillets with Lemongrass
Nutritional values
(Percentage of daily recommendation)
| Calorie | 346 cal. | (16 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 0.8 g | (3 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 2.6 μg | (13 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 15.2 μg | (25 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 13.3 mg | (111 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 30 μg | (10 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 8.8 μg | (20 %) | ||
| Vitamin B₁₂ | 2.4 μg | (80 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 928 mg | (23 %) | ||
| Calcium | 80 mg | (8 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 465 μg | (233 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 9.8 g | |||
| Uric acid | 223 mg | |||
| Cholesterol | 68 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 4 Cod (each about 150 grams)
- 5 sprigs Lemongrass
- 5 sprigs cilantro
- 3 centimeters Galangal
- 8 Kaffir lime leaves
- 1 small Thai chili
- 2 garlic cloves
- 1 Tbsp brown sugar
- 300 milliliters dry white wine
- 200 milliliters Coconut milk
- 1 Tbsp Thai Fish sauce
- pink peppers (for garnish)
Preparation steps
Rinse the cod and pat dry with paper towels. Rinse lemongrass, remove the outer leaves and both tough ends. Chop 4 stalks into small pieces. Cut 1 stalk of lemongrass into long strips and set aside for garnish. Rinse cilantro and pluck the leaves from the stems. Peel galangal and cut into thin slices. Rinse lime leaves. Rinse the chile pepper and chop. Peel and chop garlic.
Heat sugar in a saucepan and let caramelize slightly. Add the white wine and coconut milk and bring to a boil. Add the finely chopped lemongrass, cilantro, galangal, lime leaves, chile pepper and garlic. Season with fish sauce. Cook for about 5 minutes, then add the fish. Cook about 2 minutes and then remove from heat, cover, and let stand until done, about 10 minutes more.
Arrange the fish in deep plates and top with some of the broth. Garnish with a grind of pink pepper and reserved lemongrass strips.
