Lemongrass Fish Skewers
Lemongrass Fish Skewers - Spicy and skewered: Thai-style fish cakes
Healthy, because
Even smarter
Nutritional values
One portion of this dish contains about 100 percent of our daily requirement of iodine, which supports thyroid health.
We recommend pairing this dish with wholemeal rice and wok vegetables or sprout salad as side dishes. This will help you to stock up on intestine-healthy fibre and many vitamins.
(Percentage of daily recommendation)
| Calorie | 199 cal. | (9 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 0 g | (0 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 8 mg | (67 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 14 μg | (5 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 8.8 μg | (20 %) | ||
| Vitamin B₁₂ | 3.7 μg | (123 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 434 mg | (11 %) | ||
| Calcium | 35 mg | (4 %) | ||
| Magnesium | 38 mg | (13 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 196 μg | (98 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 0.8 g | |||
| Uric acid | 241 mg | |||
| Cholesterol | 106 mg |
Ingredients
- Ingredients
- 1 lb Pollock (without skin)
- 8 sprigs cilantro
- 2 sprigs mint
- 3 Lime leaves
- 1 Lime
- 2 tsps red Curry paste
- salt
- peppers
- 8 stalks Lemongrass
- 2 Tbsps Canola oil
- 2 Tbsps sweet Chili sauce
Kitchen utensils
Preparation steps
Rinse fish, pat dry and cut into uniform cubes. Chill in the freezer for 10 minutes.
Rinse cilantro and mint, shake dry, pluck leaves and chop coarsely.
Rinse lime leaves, wipe dry and coarsely chop. Squeeze juice from the lime.
Combine cilantro, mint, lime leaves and curry paste in a blender. Add fish cubes and puree to a medium-coarse consistency. Season with salt and pepper.
Rinse lemongrass and wipe dry. Use moistened hands to divide the fish mixture into 8 portions and shape each around a lemongrass stalk, pressing firmly to adhere.
Heat the oil in a large non-stick pan and cook the skewers until fish cakes are browned all over, 4-5 minutes. Serve immediately with lime juice and sweet chili sauce.
