Pangasius Steamed in Banana Leaf
(Percentage of daily recommendation)
| Calorie | 368 cal. | (18 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.9 g | (10 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 70.4 μg | (117 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 8 mg | (67 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 66 μg | (22 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 16.7 μg | (37 %) | ||
| Vitamin B₁₂ | 3.4 μg | (113 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 1,030 mg | (26 %) | ||
| Calcium | 81 mg | (8 %) | ||
| Magnesium | 119 mg | (40 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 12.2 g | |||
| Uric acid | 200 mg | |||
| Cholesterol | 243 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 3 Banana leaf (each about 40 cm, or 16 inches long)
- 200 grams Green cabbage
- 1 chili pepper
- 4 pcs Catfish (150g or about 5 oz) each
- 2 Tbsps red Curry paste
- 100 milliliters Coconut milk
- 2 Tbsps Shredded coconut
- 2 Tbsps Fish sauce
- 1 Tbsp Lime juice
- 1 Tbsp freshly grated ginger
- cilantro (for garnish)
Preparation steps
Rinse the banana leaves, pat dry and cut two sheets into 4 equal squares (as close as possible) at approx 20x20 cm (approximately 8 inches).
Rinse the cabbage and slice into thin strips. Rinse the chile, cut in half lengthwise, remove the seeds and ribs and finely chop. Rinse the fillets and pat dry. In a large bowl, mix the curry paste with the cabbage, coconut milk, grated coconut, fish sauce, lime juice, ginger and chile. Place each piece of fish on a banana leaf and distribute the coconut mixture over it. Fold the banana leaves over the fish and tie up with kitchen string to secure.
Place the fish packets into a steamer with the third banana leaf as a liner. In a wok, bring some water to a boil, put the steamer over the water, cover and let cook for about 15 minutes. Remove string before serving and serve garnished with cilantro