Oriental Rice with Fish

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Oriental Rice with Fish
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Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
Calories:
901
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie901 kcal(43 %)
Protein94.09 g(96 %)
Fat32.08 g(28 %)
Carbohydrates59.06 g(39 %)
Sugar added0 g(0 %)
Roughage9.33 g(31 %)
Vitamin A3,228.22 mg(403,528 %)
Vitamin D0 μg(0 %)
Vitamin E6.92 mg(58 %)
Vitamin B₁1.34 mg(134 %)
Vitamin B₂2.17 mg(197 %)
Niacin53.05 mg(442 %)
Vitamin B₆3.65 mg(261 %)
Folate833.35 μg(278 %)
Pantothenic acid6.7 mg(112 %)
Biotin15.74 μg(35 %)
Vitamin B₁₂9.39 μg(313 %)
Vitamin C95.54 mg(101 %)
Potassium3,873.36 mg(97 %)
Calcium389.53 mg(39 %)
Magnesium395.39 mg(132 %)
Iron17.57 mg(117 %)
Iodine26.33 μg(13 %)
Zinc4.9 mg(61 %)
Saturated fatty acids4.89 g
Cholesterol218.68 mg

Ingredients

for
4
Ingredients
4 skinless Salmon fillet
3 cups white rice
4 cups fresh Spinach
1 fresh seasweed (or fresh samphire)
2 tablespoons Sesame seeds
4 tablespoons light soy sauce
1 tablespoon olive oil
2 tablespoons Mirin
salt
peppers
How healthy are the main ingredients?
SpinachSesame seedssoy sauceolive oilsalt

Preparation steps

1.
Dice the salmon into small pieces and cook over a skillet or frying pan until it begins to flake. Don’t overcook it. Remove from heat and place into a bowl separating the flakes. Put in a warm place.
2.
Put the rice on to cook as per the packet instructions.
3.
Wash the spinach and seaweed (or samphire). Slice the seaweed into small thin strips.
4.
Flash fry the spinach in the olive oil until it softens and reduces. Add the seaweed and cook for a further 3 minutes. Pour off any excess liquid remove from the heat and place into a bowl.
5.
Mix the Mirin with the soy sauce and salt and pepper and place into the frying pan. Return the salmon to the pan for one minute and stir until all the Mirin is absorbed. Remove from the heat.
6.
Drain the rice and place a bed of rice into 4 serving dishes / plates.
7.
Add a generous helping of the Salmon Soboro flakes, top off with small serving of seaweed and spinach, and sprinkle with sesame seeds and serve.
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