Nutty Sauce with Crispy Skin Fish

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Nutty Sauce with Crispy Skin Fish
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Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
785
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie785 kcal(37 %)
Protein58.38 g(60 %)
Fat58.97 g(51 %)
Carbohydrates10.57 g(7 %)
Sugar added0 g(0 %)
Roughage4.15 g(14 %)
Vitamin A77.15 mg(9,644 %)
Vitamin D0 μg(0 %)
Vitamin E0.39 mg(3 %)
Vitamin B₁0.55 mg(55 %)
Vitamin B₂0.13 mg(12 %)
Niacin12.88 mg(107 %)
Vitamin B₆1.09 mg(78 %)
Folate27.12 μg(9 %)
Pantothenic acid2.34 mg(39 %)
Biotin2.01 μg(4 %)
Vitamin B₁₂7.48 μg(249 %)
Vitamin C10.44 mg(11 %)
Potassium1,417.96 mg(35 %)
Calcium139.54 mg(14 %)
Magnesium134.67 mg(45 %)
Iron5.68 mg(38 %)
Zinc1.64 mg(21 %)
Saturated fatty acids12.93 g
Cholesterol94.05 mg
Author of this recipe:

Ingredients

for
4
Ingredients
1 tablespoon
3
shallots (chopped)
1 clove
garlic (chopped)
1 cup
macadamia nut (roughly chopped)
2 tablespoons
1.333 cups
fish stock (approx.)
cup
0.333 cup
2 tablespoons
Chervil (fresh, chopped)
1
Lime (juice)
28 ounces
Snapper fillet (cut into 8-12 serving pieces)
To garnish

Preparation steps

1.
Heat the sesame oil in a saucepan and fry one shallot, the garlic, macadamia nuts and sesame seeds until golden brown. Pour in the fish stock and coconut milk and simmer for approx. 5 minutes.
2.
Purée the sauce and either add stock or boil to reduce to achieve the desired consistency. Season with salt and ground black pepper.
3.
Fry the remaining shallots gently in 5 tbsp olive oil until golden brown. Remove from the heat and add chervil and lime juice. Season with salt and pepper.
4.
Make cuts in the skin of the snapper fillet pieces and season them with salt and pepper. Heat the remaining oil in a non-stick pan and fry the fish gently, skin side down, for approx. 5 minutes until golden brown. Turn the pieces, remove the pan from the heat and leave the fish for a few minutes to finish cooking.
5.
Arrange the fish pieces on plates and garnish with chervil. Serve with the shallot sauce and macadamia sauce garnished with sesame seeds.