Fruity Halibut with Rhubarb
Healthy, because
Nutritional values
IN FORM and the German Society for Nutrition (DGE) have marked this recipe with the logo "Recommended by IN FORM". This logo offers consumers an orientation for a balanced diet. Only healthy recipes that meet all the specified criteria may bear this logo. Further information can be found here.
(Percentage of daily recommendation)
| Calorie | 346 cal. | (16 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 6.3 g | (21 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 7.5 μg | (38 %) | ||
| Vitamin E | 8.1 mg | (68 %) | ||
| Vitamin K | 20.6 μg | (34 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 17.4 mg | (145 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 45 μg | (15 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 9.3 μg | (21 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 1,252 mg | (31 %) | ||
| Calcium | 226 mg | (23 %) | ||
| Magnesium | 79 mg | (26 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 60 μg | (30 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Uric acid | 314 mg | |||
| Cholesterol | 36 mg | |||
| Complete sugar | 17 g |
Ingredients
- Ingredients
- 600 grams Halibut fillet
- 4 Tbsps lemon juice
- freshly ground peppers
- 2 bunches scallions
- 300 grams Rhubarb
- 2 chili peppers
- 8 Tbsps soy sauce
- 1 tsp ginger
- 3 tsps sugar
- 2 garlic cloves
- 4 Tbsps vegetable oil
Preparation steps
Rinse, dry and dice halibut into bite-sized pieces. Drizzle with lemon juice and season with salt and pepper. Rinse and dry scallions, chop white and light green parts finely, cut green parts into diagonal 1 cm (approximately 1/2 inch) rings.
Rinse rhubarb and cut into 1 cm (approximately 1/2 inch) slices. Rinse and halve chile peppers, remove seeds and ribs and cut into very thin rings. Whisk soy sauce with chile peppers, ginger, sugar and pepper. Peel garlic and squeeze through a press. Heat oil in a wok and saute scallions briefly, add rhubarb and stir fry for 4-5 minutes. Add sauce and saute briefly. Add fish and cook, covered, for about 5 minutes. If desired, serve with wild rice blend.
