Roasted Sea Bream with Rice and Chinese Cabbage
Nutritional values
(Percentage of daily recommendation)
| Calorie | 406 cal. | (19 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 102.9 μg | (172 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 9.7 mg | (81 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 105 μg | (35 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 9.6 μg | (21 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 90 mg | (95 %) | ||
| Potassium | 648 mg | (16 %) | ||
| Calcium | 183 mg | (18 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 63 μg | (32 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Uric acid | 209 mg | |||
| Cholesterol | 70 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 1 kitchen-ready Sea bream (about 350 grams or 3/4 lb)
- 1 Lime (juiced)
- 150 grams Napa cabbage
- salt
- fresh cracked peppers
- 1 tsp ground cilantro
- 1 onion
- 3 Tbsps soybean oil
- 50 grams Long grain rice
- 150 milliliters Vegetable broth
- 1 chopped chili pepper
- 1 tsp grated ginger
- 1 Orange (juiced)
- 2 sprigs cilantro
Preparation steps
Rinse sea bream, pat dry and score the skin 3 times per side. Season all over with salt, pepper and coriander and sprinkle with a tablespoon of lime juice. Rinse cabbage, remove the stalk and cut into fine strips. Peel onion, chop finely and sauté in 1 tablespoon hot oil. Add rice, cooking together briefly and deglaze with the broth. Cover and simmer for about 20 minutes. 10 minutes before end of cooking add the cabbage and braise.
Fry the sea bream in remaining oil for about 4 minutes per side. Add chile and ginger and cook on low heat for another 5 minutes. Remove and keep warm. Deglaze pan drippings with lime and orange juice and let boil down slightly. Season with salt and pepper.
To serve, place rice with cabbage on plates. Top with fish and spoon sauce over the top. Garnish with cilantro leaves.
