Thai Curry Whole Sea Bass
Thai Curry Whole Sea Bass - Exotic spice explosion from the oven
Healthy, because
Even smarter
Nutritional values
Chili really heats things up: The pungent substance capsaicin from the pods boosts the metabolism, gets the blood circulation going and can even have a positive effect on fat burning. Essential oils from cardamom help a stressed digestive system to regain its balance and avoid flatulence. Cold symptoms can also be alleviated.
To go with the whole sea bass in Thai curry broth, for example, a Cucumber edamame salad and brown rice perfectly.
(Percentage of daily recommendation)
| Calorie | 456 cal. | (22 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 8 g | (32 %) | ||
| Roughage | 1.9 g | (6 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 19 μg | (32 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 11.5 mg | (96 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 55 μg | (18 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 17.3 μg | (38 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 1,050 mg | (26 %) | ||
| Calcium | 236 mg | (24 %) | ||
| Magnesium | 111 mg | (37 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 19.4 g | |||
| Uric acid | 278 mg | |||
| Cholesterol | 144 mg | |||
| Complete sugar | 16 g |
Ingredients
- Ingredients
- 3 stalks Lemongrass
- 3 Kaffir lime leaves
- ½ oz ginger
- 3 garlic cloves
- 3 shallots
- 3 red chili peppers
- 4 organic limes
- 2 Star anise
- ½ Cinnamon stick
- 3 cardamom pods
- 3 Tbsps Fish sauce
- 2 Tbsps whole cane sugar
- ½ bunch cilantro
- 14 ozs Coconut milk
- salt
- peppers
- 2 Sea bass (approx.36 oz; ready to cook)
- 3 ½ ozs Vegetable broth
Preparation steps
For the Thai spice paste, clean and wash the lemongrass, remove the top dry half, cut the rest into coarse pieces. Wash kaffir lime leaves and pat dry. Peel and coarsely chop ginger, garlic and shallots. Halve chili peppers lengthwise, remove seeds, wash and chop coarsely. Squeeze juice from 2 limes. Crush star anise, cinnamon stick and cardamom pods in a mortar.
Finely puree spices with lemongrass, lime leaves, ginger, garlic, shallots, chilies, lime juice, fish sauce and whole cane sugar in a high mixing bowl with a hand blender. Wash half of the cilantro, shake dry, coarsely chop and blend into the spice paste with coconut milk. Season to taste with salt and pepper.
Wash sea bass inside and out, pat dry and make a few parallel incisions in the skin on both sides. Place fish in a roasting pan, rub inside and out with about 2/3 of the paste. Wash 1 more lime hot, rub dry, slice and place in the belly cavities of the fish. Mix remaining spice paste with broth and pour into roasting pan. Cook the fish in the preheated oven at 200 °C / 400 °F on the middle shelf for 20-30 minutes.
Meanwhile, wash remaining lime, rub dry and cut into wedges. Wash remaining cilantro, shake dry, finely chop leaves. Put both on the fish before serving.
