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Thai-style Fish Baked in Banana Leaves with Mixed Salad
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Ingredients
Fish and Marinade
- 50 g roasted peanuts, salted
- 2 garlic cloves
-
4
fresh kaffir lime leaves (see tip)
or 5 g grated lime zest - 20 g fresh lemon grass, white part only, cut in pieces (approx. 3 cm)
-
40
g Thai red curry paste
or 40 g Thai yellow curry paste - 50 g coconut cream
-
4
red snapper fillets, skin on (200-250 g each)
or 4 cod fillets, skin on (200-250 g each)
Salad
- 15 g lime juice
- 40 g agave syrup
- 1 tsp salt
- 200 g cos lettuce, cut in pieces (approx. 1 cm slices)
- 100 g cucumber, sliced (approx. 3 mm)
- 100 g cherry tomatoes, halved
- 1 - 2 fresh chillies, thinly sliced (3 mm) (optional)
- 10 g fresh lemon grass, white part only, thinly sliced (approx. 2 mm)
- 10 g fresh coriander leaves, roughly chopped
Garnish
- 1 fresh chilli, thinly sliced (2 mm) (optional)
- 1 lime, cut in wedges
- 10 g fresh coriander leaves, roughly chopped
- Nutrition
- per 1 portion
- Calories
- 1754 kJ / 419 kcal
- Protein
- 48 g
- Carbohydrates
- 28 g
- Fat
- 15 g
- Saturated Fat
- 5.4 g
- Fibre
- 6.4 g
- Sodium
- 763 mg
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