Steamed fish with rice
(Percentage of daily recommendation)
| Calorie | 496 cal. | (24 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 59 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.1 g | (7 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 12.1 μg | (20 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 12.4 mg | (103 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 25 μg | (8 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 2.4 μg | (5 %) | ||
| Vitamin B₁₂ | 3.9 μg | (130 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 702 mg | (18 %) | ||
| Calcium | 44 mg | (4 %) | ||
| Magnesium | 73 mg | (24 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 102 μg | (51 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 2.2 g | |||
| Uric acid | 69 mg | |||
| Cholesterol | 90 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 300 grams Basmati rice
- salt
- 2 scallions
- 1 Red chili pepper
- 4 fish fillets each 160 grams (such as Zander, salmon, snapper about 180 grams)
- salt
- 4 Tbsps Lime juice
- olive oil (for drizzling)
- cilantro (for garnish)
Preparation steps
Wash the rice in a sieve under running water, bring to a boil with almost twice the amount of lightly salted water, then cover and simmer over a very low heat about 25 minutes or until tender.
Trim and rinse the scallions and cut into rings. Rinse the chile pepper, cut lengthwise, remove the seeds and ribs and cut into thin short strips.
Rinse the fish fillets and pat dry. Season with salt and drizzle with 2 tablespoons lime juice. Place the fish on a piece of parchment paper and fold the paper into a bag suitable for steaming. Bring a large pot with about 1 cm (approximately 1/2 inch) of water to boil, place the wrapped fish in a steamer basket, cover and steam the fish about 5 minutes over high heat.
Before serving, mix the rice with the scallions, chile strips and 2 tablespoons lime juice and season with salt. Arrange on plates and place the fish on it. Sprinkle with a little oil and serve garnished with cilantro.