Fish Fillet in Spicy Spinach Sauce with Ginger
Nutritional values
(Percentage of daily recommendation)
| Calorie | 577 cal. | (27 %) | ||
| Protein | 43 g | (44 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 64 g | (43 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.9 g | (10 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 106.5 μg | (178 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 14.5 mg | (121 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 66 μg | (22 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 5.6 μg | (12 %) | ||
| Vitamin B₁₂ | 4.4 μg | (147 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 1,048 mg | (26 %) | ||
| Calcium | 74 mg | (7 %) | ||
| Magnesium | 109 mg | (36 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 106 μg | (53 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 5.7 g | |||
| Uric acid | 142 mg | |||
| Cholesterol | 136 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 300 grams Rice
- salt
- 100 grams Spinach
- 10 grams fresh ginger
- 3 tsps toasted sesame oil
- 400 milliliters fish stock
- 4 fish fillets (about 150 grams, without skin)
- 3 tsps Lime juice
- white peppers
- Pastry flour (to tack)
- 2 Tbsps butter
- 1 Tbsp Fish sauce (Asialaden)
- 1 Tbsp Chili sauce
- Lemon wedge (for garnish)
Preparation steps
Boil about 600 ml (approximately 4 cups) of salted water in a pot and cook the rice in it for about 20 minutes until soft.
Rinse the spinach and blanch in salted water for 1 minute. Remove, rinse with cold water and drain. Cut the spinach into strips.
Peel the ginger and chop finely. Heat sesame oil in a saucepan, sauté the ginger in it and pour in the fish stock. Let it boil.
Meanwhile, brush the fish fillets with 1 teaspoon lime juice and leave aside for 2 minutes. Dab the fish fillet and season with salt and pepper. Coat the fish fillets with flour on both sides. Heat butter in a pan and fry the fish fillets in it on both the sides for 2 minutes. Remove and wrap in aluminum foil.
When the fish stock with ginger has boiled, add in the fish sauce, the chile sauce and the remaining lime juice. Stir in the spinach.
Serve the fried fish fillets with hot rice on plates and pour the spinach sauce. Garnish with lemon wedges.
