Wasabi Fish Rolls on Vegetables
Wasabi Fish Rolls on Vegetables - A light dish perfectly seasoned with spicy Asian spices.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 300 cal. | (14 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 3.6 μg | (18 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 110.8 μg | (185 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 10.3 mg | (86 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 37 μg | (12 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 21.7 μg | (48 %) | ||
| Vitamin B₁₂ | 6.2 μg | (207 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 707 mg | (18 %) | ||
| Calcium | 118 mg | (12 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 65 μg | (33 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 2.6 g | |||
| Uric acid | 448 mg | |||
| Cholesterol | 55 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 2 Tbsps Sesame seeds
- 600 grams fish fillets (ready to cook, such as red fish)
- 1 tsp Wasabi
- 1 Tbsp Crème fraiche
- 1 splash lemon juice
- 500 grams Bok Choy
- 4 scallions
- 2 carrots
- 1 pc ginger (about 10 grams)
- 1 Tbsp sesame oil
- 150 milliliters Vegetable broth
- 2 Tbsps soy sauce
- salt
- peppers
Preparation steps
Toast sesame fry in a dry pan and let cool.
Rinse fish fillets under cold water, pat dry and cut in half lengthwise. Cut into 4 cm (approximately 1 1/2 inch) wide strips.
Mix wasabi with sour cream and 1 dash of lemon juice until smooth and spread thinly on skin side of fish fillets. Roll up and secure with wooden skewers, coat with sesame seeds.
Rinse bok choy and cut into 2 cm (approximately 3/4 inch) wide pieces. Rinse and dry scallions, cut diagonally into 4 cm (approximately 1 1/2 inch) long pieces. Peel carrots, cut lengthwise into slices and cut diagonally into slices. Peel and grate ginger.
Heat oil in a wok and sauté ginger and carrots for 1-2 minutes. Add bok choy and scallions and saute briefly. Add broth and soy sauce and simmer for about 2 minutes.
Place fish rolls on vegetables and season with salt. Cover and let simmer for about 4 minutes. Season with soy sauce and with pepper. Arrange on plates and serve.
