Red Mullet in Ginger Broth
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
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.