Salmon-Noodle Curry with Coconut Milk
Nutritional values
(Percentage of daily recommendation)
| Calorie | 708 cal. | (34 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 55 g | (37 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 3.1 g | (10 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 5.7 μg | (29 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 0.8 μg | (1 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 21.1 mg | (176 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 106 μg | (35 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 5.2 μg | (12 %) | ||
| Vitamin B₁₂ | 5.9 μg | (197 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 931 mg | (23 %) | ||
| Calcium | 41 mg | (4 %) | ||
| Magnesium | 91 mg | (30 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 14 g | |||
| Uric acid | 29 mg | |||
| Cholesterol | 141 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 250 grams thin Egg noodle
- salt
- 600 grams Salmon
- 1 onion
- 3 garlic cloves
- 2 Tbsps sesame oil
- 200 milliliters Coconut milk
- 1 generous pinch Chili powder
- 1 tsp Curry powder
- 1 tsp sugar
- 2 Tbsps Lime juice
- 1 tsp grated Lime zest
- 100 milliliters dry white wine
- Lime leaves
- 2 tsps cornstarch
- Lemon balm
- 1 Tbsp scallions
- 1 small red chili pepper
- Lemon balm (for garnish)
Preparation steps
Cook noodles in boiling salted water according to package instructions until al dente. Rinse in cold water in a colander and drain.
Rinse fish fillets, pat dry and cut into large bite-sized pieces. Season with salt and pepper.
Peel onion and garlic and cut into very small cubes.
Rinse chile pepper, cut in half lengthwise and remove seeds. Dice half finely and slice the other half lengthwise into thin strips.
Heat 1 tablespoon sesame oil in a wok (or pan) and fry the fish to brown, about 2 minutes. Remove from pan, cover and keep warm. Heat the remaining sesame oil and add onion, chile pepper cubes and garlic. Sauté briefly and add chili powder, curry powder, sugar, coconut milk, lime juice and zest, lime leaves and wine. Stir and simmer the sauce for about 1 minute. Mix cornstarch with a little water until smooth, stir into the sauce, bring to a boil and cook until slightly thickened.
To serve, add the noodles to the sauce, heat through and add chives and fish. Garnish the noodles with chili strips and lemon balm leaves.
