Red Mullet in Ginger Broth
Red Mullet in Ginger Broth - Far from bland: Here, fish is cooked in an aromatic broth that infuses it with flavor!
Healthy, because
Even smarter
Nutritional values
Mullet is particularly easy to digest, making this dish a great option for those with a sensitive stomach.
Basmati rice or brown rice are perfect, filling sides for this meal.
(Percentage of daily recommendation)
| Calorie | 213 cal. | (10 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 7.5 μg | (38 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 11.5 mg | (96 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 20 μg | (7 %) | ||
| Pantothenic acid | 3.3 mg | (55 %) | ||
| Biotin | 13 μg | (29 %) | ||
| Vitamin B₁₂ | 7.5 μg | (250 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 952 mg | (24 %) | ||
| Calcium | 128 mg | (13 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 530 mg | |||
| Cholesterol | 90 mg |
Ingredients
- Ingredients
- 1 pc fresh ginger
- 1 small garlic clove
- 2 thin sprigs Celery (each about 3 ounces)
- 1 ¼ cups Chicken broth
- 1 Star anise
- 1 pinch cane sugar
- 3 Red mullet fillets (each about 2 oucnes)
- 1 sprig Thai basil
- salt
- peppers
Kitchen utensils
Preparation steps
Peel the ginger root and cut into slices. Peel the garlic and cut in half. Rinse and dry celery, remove any strings, and cut celery into approximately 2-inch pieces.
Boil broth in a pot. Add ginger, garlic, celery, star anise and sugar. Cover broth and cook over low heat for about 3 minutes.
Meanwhile, rinse the fish fillets and pat dry with paper towels.
Put fish into the boiling ginger broth, take the pot off the heat, cover and steep for 3 minutes.
Rinse basil if necessary and shake dry. Pluck the leaves.
Lift fish from broth with a slotted spoon and place in a soup bowl. Season broth mixture with salt and pepper and pour over the fish. Sprinkle with basil leaves.
