Cod with Vegetables and Lemongrass Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 294 cal. | (14 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.7 g | (19 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 2.3 μg | (12 %) | ||
| Vitamin E | 6.9 mg | (58 %) | ||
| Vitamin K | 71.7 μg | (120 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 14.8 mg | (123 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 157 μg | (52 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 8.4 μg | (19 %) | ||
| Vitamin B₁₂ | 2.4 μg | (80 %) | ||
| Vitamin C | 61 mg | (64 %) | ||
| Potassium | 1,364 mg | (34 %) | ||
| Calcium | 168 mg | (17 %) | ||
| Magnesium | 88 mg | (29 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 412 μg | (206 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 0.9 g | |||
| Uric acid | 315 mg | |||
| Cholesterol | 74 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 2 carrots
- 1 stalk Leeks
- 150 grams Napa cabbage
- 150 grams Savoy cabbage
- 4 Tbsps soybean sprout
- 700 grams Cod
- 2 Tbsps lemon juice
- salt
- peppers (from the mill)
- 1 Tbsp Rice flour
- 3 shallots
- 2 Tbsps sunflower oil
- 2 stalks Lemongrass
- 200 milliliters fish stock
- 1 garlic clove
- 1 cooked potato
Preparation steps
Peel the carrots and rinse leeks and cabbage thoroughly. Cut all into fine strips. Rinse bean sprouts and drain.
Cut the cod filet into bite-size pieces, sprinkle with lemon juice, salt and pepper and roll in the rice flour.
Peel and finely dice the shallots.
Fry the fish in oil until crispy, remove from the pan and keep warm. Fry the shallots in the same pan, cut off the white parts of the lemon grass and flatten them with a wide blade. Add to the pan with the shallots. Add fish stock, add garlic (pressed through a garlic press) and let simmer for about 3 minutes. Remove lemongrass from the sauce. Press the potatoes through a ricer, add to the sauce, stir with a whisk and season with salt and pepper. Add the fish again and briefly heat. Serve with rice noodles, as desired.
