Fish with Fried Curry Rice
Nutritional values
(Percentage of daily recommendation)
| Calorie | 519 cal. | (25 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 62 g | (41 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 4.9 g | (16 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 10.1 μg | (17 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 13.8 mg | (115 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 151 μg | (50 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 5.6 μg | (12 %) | ||
| Vitamin B₁₂ | 3.3 μg | (110 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 903 mg | (23 %) | ||
| Calcium | 91 mg | (9 %) | ||
| Magnesium | 83 mg | (28 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 85 μg | (43 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 4 g | |||
| Uric acid | 135 mg | |||
| Cholesterol | 85 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 500 grams solid fish fillets (cod, redfish)
- 1 Tbsp Lime juice
- 7 scallions
- 1 red chili pepper
- 300 grams soybean sprout
- 250 grams Long grain rice
- salt
- 2 Tbsps vegetable oil
- 1 Tbsp Ghee (substitute butter)
- 1 Tbsp Curry powder
- 1 garlic clove
- 2 Tbsps soy sauce
- 4 Tbsps Fish sauce
- 1 Tbsp Palm sugar (alternatively: brown sugar)
- 2 Tbsps Rice vinegar
Preparation steps
Rinse the fish fillet, pat dry, cut into bite-sized cubes and sprinkle with lime juice.Trim, rinse and cut the scallions diagonally into about 4 cm (approximately 1½ inch) pieces. Rinse the chile pepper, cut lengthwise, remove the seeds and ribs, and cut into very fine strips. Rinse the soybean sprouts and drain well.
Add the rice into a pot with 500 ml (approximately 2½ cups) salted water and cook until al dente.
Heat oil in a wok and fry the fish from both sides for 2-3 minutes. Take the fish out of the pan, put in a baking dish and keep warm in the oven.
Heat a pan with ghee and fry the rice in it for about 2 minutes. Stir in the curry powder. Press the garlic and add into the rice. Add the chile pepper and sscallions, pour the soy and fish sauce, and season to taste with palm sugar and rice vinegar. Fold in the soybean sprouts.
Arrange the fish on plates and serve with fried curry rice.
