Steamed Sea Bass Rolls
Nutritional values
(Percentage of daily recommendation)
| Calorie | 302 cal. | (14 %) | ||
| Protein | 43 g | (44 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 7.3 mg | (61 %) | ||
| Vitamin K | 51.5 μg | (86 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 14.9 mg | (124 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 78 μg | (26 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 19.3 μg | (43 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 1,354 mg | (34 %) | ||
| Calcium | 259 mg | (26 %) | ||
| Magnesium | 107 mg | (36 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 336 mg | |||
| Cholesterol | 152 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 4 Sea bass fillet (each about 180 grams, ready to cook)
- 1 garlic clove (finely chopped)
- 1 Zucchini
- 4 scallions
- 2 Tomatoes
- 2 carrots
- 100 grams button Mushroom
- 50 grams cooked ham (cut into thin strips)
- 2 Tbsps vegetable oil
- 1 tsp Curry paste
- 1 tsp ginger (grated)
- Fish sauce
- 500 milliliters fish stock
- 2 Tbsps soy sauce
- 2 Tbsps cilantro (chopped)
Preparation steps
Rinse and chop zucchini.
Rinse and dry scallions and cut into rings.
Blanch tomatoes in hot water for a few seconds, rinse in cold water and peel, quarter and remove seeds, dice.
Peel and dice carrots.
Clean mushrooms and cut into slices.
Heat oil in a wok and saute ham, garlic, carrots and mushrooms for a few minutes. Add zucchini, ginger and curry paste and tomatoes. Saute for 2 minutes and season to taste with fish sauce. Remove from heat.
Rinse and pat dry fish fillets, cut each diagonally into 2 thin slices. Spread with vegetables and roll up, secure with toothpicks. Arrange fish rolls in a bamboo basket.
Add fish stock and soy sauce to the wok, bring to a boil and top with bamboo basket. Steam, covered, for about 5 minutes. Sprinkle with cilantro and serve.
