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DMICKEY28
Green curry with cod and shanghai paksoi
Easy green curry with paksoi, quinoa-bulgur mix, Thai wok vegetable, coconut milk and haddock.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Clean the bok choy and cut into strips of 1 cm wide.
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Mix the quinoa-bulgur, bok choy, wok vegetable, coconut milk and green curry paste in a bowl and spread over a baking sheet covered with baking paper.
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Sprinkle the fish fillet around with pepper and salt, cut into 3 cm pieces and spread over the baking sheet.
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Cover with aluminum foil and cook for approx. 20 minutes in the oven.
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Meanwhile, clean the lime, grate the green skin off and cut the lime into segments. Remove the baking sheet from the oven and carefully remove the foil.
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Divide everything over deep plates and divide the lime zest over it. Serve with the lime wedges.
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Nutrition
600Calories
Sodium0% DV1.120mg
Fat37% DV24g
Protein76% DV38g
Carbs17% DV50g
Fiber60% DV15g
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