Red Snapper with Julienned Vegetables
(Percentage of daily recommendation)
| Calorie | 278 cal. | (13 %) | ||
| Protein | 28.52 g | (29 %) | ||
| Fat | 3.22 g | (3 %) | ||
| Carbohydrates | 28.55 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.5 g | (22 %) |
| Vitamin A | 122.88 mg | (15,360 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.17 mg | (10 %) | ||
| Vitamin B₁ | 0.23 mg | (23 %) | ||
| Vitamin B₂ | 0.21 mg | (19 %) | ||
| Niacin | 7.68 mg | (64 %) | ||
| Vitamin B₆ | 0.87 mg | (62 %) | ||
| Folate | 54.16 μg | (18 %) | ||
| Pantothenic acid | 1.72 mg | (29 %) | ||
| Biotin | 1.62 μg | (4 %) | ||
| Vitamin B₁₂ | 3.99 μg | (133 %) | ||
| Vitamin C | 145.31 mg | (153 %) | ||
| Potassium | 1,149.1 mg | (29 %) | ||
| Calcium | 123.95 mg | (12 %) | ||
| Magnesium | 79.63 mg | (27 %) | ||
| Iron | 2.39 mg | (16 %) | ||
| Iodine | 1.64 μg | (1 %) | ||
| Zinc | 0.99 mg | (12 %) | ||
| Saturated fatty acids | 0.72 g | |||
| Cholesterol | 41.43 mg |
Ingredients
- Ingredients
- 8 Limes
- 1 Red chili pepper
- 1 pc ginger (about 4 cm)
- 2 sprigs Lemongrass
- 1 garlic clove
- 600 milliliters fish stock
- 250 milliliters dry white wine
- 2 Red snapper fillet (each 800 grams, descaled)
- 1 Red Bell pepper
- 1 yellow Bell pepper
- 1 orange Bell pepper
- 1 Red onion
- 1 stalk Leeks
Preparation steps
Rinse one lime in hot water, dry and remove the shell in zests. Squeeze the juice. Rinse the chile, halve and remove seeds. Peel the ginger and cut into thin slices. Trim both of lemongrass, peel outer layers and press with the knife back. Peel the garlic and cut in half.
Pour the fish stock and the white wine into a large pan. Add the lemongrass, chile, ginger, lime zest and the juice. Bring to boil, then cover and let simmer gently for about 15 minutes. Rinse the fish inside and out, put in the stock and let stand for about 25 minutes.
Rinse the peppers, cut in half, remove seeds and ribs and cut into thin julienne. Peel the onion, halve and cut into thin strips. Rinse the leek thoroughly, cut in half and cut into thin julienne strips. Add the sliced vegetables to fish about 4 minutes before end of cooking.
Remove fish with a skimmer carefully out of the sauce, drain and serve with the julienned vegetables on a plate. Cut the remaining limes in half and place around.
Serve with a side of vegetables.