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- Â 0.5 gms
- Monounsaturated Fat- Â 2.3 gms
- Cholesterol -11mg
- Sodium -56 mg
- Total Carbohydrates -0.6 gms
- Dietary Fiber-Â 0.1gms
- Sugars-Â 0.2 gms
- Protein -2.5 gms
- Potassium-Â 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.
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