FOOD: RECIPE OF THE WEEK : WELLNESS RECIPE : FISH BORA BORA WITH CHICKPEAS, LEEKS, CARROT, FRENCH BEANS STEW

BY CHEF SURAJIT BANERJEE

. Executive Chef |Marasa Sarovar Premiere Bodhgaya

INGREDIENTS :

• Fish filets dices- 125 gms
• EVOO – 0.05 lt
• Onion -50 gms
• coconut milk – 0.015 lt
• fish sauce- 0.015 lt
• brown sugar – 15 gms
• leeks -10 gms
• carrots -20 gms
• french beans – 15 gms
• chickpeas – 50 gms
• coriander – 15 gms
• spring onions- 150 gms
• lemon -1
• Tomato – 50 gms
• Millet croutons- 1
• Basil leaves- 5 gms

NUTRITION FACTS :

• Calories 47
• Total Fat 35g
• Saturated Fat 0.5 gms
• Trans Fat- 0 gms
• Polyunsaturated Fat-  0.5 gms
• Monounsaturated Fat-  2.3 gms
• Cholesterol -11mg
• Sodium -56 mg
• Total Carbohydrates -0.6 gms
• Dietary Fiber- 0.1gms
• Sugars- 0.2 gms
• Protein -2.5 gms
• Potassium- 58.6 mg

METHOD:

• Heat a skillet over medium heat with the oil.
• Add the shallot, garlic, ginger , leek, carrot , chickpeas and french beans Cook, until the shallot is translucent, about 2 minutes.
• Whisk in the coconut milk, juice of 1 lime, fish sauce, brown sugar or coconut milk, and a generous pinch of salt.
• Bring to a simmer and add the fish.
• Turn the heat to low and cover.
• Poach the fish at a low simmer .
• Remove the fish with a slotted spoon or spatula and divide it into the bowls.