Fish with Asian Vinaigrette
Fish with Asian Vinaigrette - Wonderfully juicy fillet with exotic aromas.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 333 cal. | (16 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 11.3 mg | (94 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 103 μg | (34 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 1 μg | (2 %) | ||
| Vitamin B₁₂ | 3.9 μg | (130 %) | ||
| Vitamin C | 56 mg | (59 %) | ||
| Potassium | 866 mg | (22 %) | ||
| Calcium | 81 mg | (8 %) | ||
| Magnesium | 63 mg | (21 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 99 μg | (50 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 4.2 g | |||
| Uric acid | 37 mg | |||
| Cholesterol | 90 mg |
Ingredients
- Ingredients
- 4 white fish fillets (such as pollock; each 150grams; with skin)
- 1 Napa cabbage
- 2 stalks Lemongrass (only the white ends)
- 3 scallions
- 4 garlic cloves
- 1 red chili pepper
- 3 stalks cilantro
- 3 Limes
- 6 Tbsps Peanut oil
- 1 Tbsp Rice vinegar
- salt
- peppers
- 1 pinch sugar
Preparation steps
Rinse fish fillets under cold water, pat dry and lay side by side on a large plate.
Rinse cabbage, trim and cut into fine strips.
For the vinaigrette, peel lemongrass and finely chop white ends. Rinse scallions, trim, shake dry and chop finely. Peel garlic and chop finely. Wash chile pepper, cut in half, remove seeds and ribs and finely chop. Rinse cilantro, shake dry, pluck leaves from stems and chop.
Rinse lime in hot water, pat dry and cut in half. Squeeze 1 tablespoon juice from one half of lime.
Mix 4 tablespoons of oil in a bowl with lime juice, rice vinegar, lemon grass, scallions, garlic, chile pepper and cilantro and season with salt, pepper and 1 pinch of sugar.
Line a baking sheet with aluminum foil and brush with residual oil. Place fish on oiled foil skin side down and cover with lime. Let cook slowly under the over broiler, watching closely, for about 15 minutes.
Divide between 4 plates, drizzle with vinaigrette and serve with cabbage.
