Cod with Chile Pepper Sauce and Potato Puree
Nutritional values
(Percentage of daily recommendation)
| Calorie | 515 cal. | (25 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 20 g | (80 %) | ||
| Roughage | 2.3 g | (8 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 2.6 μg | (13 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 5.4 μg | (9 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 15.4 mg | (128 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 43 μg | (14 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 5.2 μg | (12 %) | ||
| Vitamin B₁₂ | 2.4 μg | (80 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 1,316 mg | (33 %) | ||
| Calcium | 88 mg | (9 %) | ||
| Magnesium | 88 mg | (29 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 463 μg | (232 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 3.3 g | |||
| Uric acid | 247 mg | |||
| Cholesterol | 68 mg | |||
| Complete sugar | 22 g |
Ingredients
- Ingredients
- 600 grams starchy potatoes
- salt
- 2 Red chili peppers
- 2 garlic cloves
- 50 milliliters Rice vinegar
- 80 grams brown sugar
- 1 Tbsp soy sauce
- 150 milliliters Vegetable broth
- 3 Tbsps sesame oil
- 4 Cod (each about 180 grams)
- 4 Tbsps Peanut oil
- red Curry powder
- 2 Tbsps scallions
Preparation steps
Peel and rinse potatoes, cook for about 30 minutes in salted water.
Rinse chile peppers and remove seeds and ribs, cut into rings. Peel and finely chop garlic. Combine chile peppers and garlic with vinegar, sugar and 250 ml (approximately 1 cup) of water an bring to a boil, simmer for about 15 minutes or until sauce thickens slightly. Remove from heat and season with soy sauce.
Bring broth to a boil. Press potatoes through the ricer, let evaporate, add sesame oil and broth and whisk to a creamy puree. Season with salt.
Rinse fish, pat dry and score several times on each side. Heat peanut oil in a wok and cook fish for about 3-4 minutes per side or until godlen brown.
If desired, arrange fish and puree on banana leaves. Sprinkle puree with chives and drizzle fish with chile pepper sauce. Season everything with curry powder and serve.
