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Thai fish with rice
 
 
4 ServingsPTM25 min

Thai fish with rice


Satay of pollock fillet with Thai satay sauce with red curry, peanuts and coconut milk served with green beans and corn.

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Directions

  1. Boil the rice according to the instructions on the package.
  2. Cut the lightly defrosted coalfish into cubes and baste the satéprikkers. Sprinkle with pepper.
  3. Remove the stalk and the tip of the green beans and cook for 6-8 min. Until al dente. Add the corn after 5 minutes.
  4. In the meantime, heat the coconut milk, Bumbu spice and peanut butter 4-5 minutes in a saucepan. Stir occasionally until a smooth satay sauce is formed.
  5. Heat the oil in a frying pan. Fry the fish skewers in 4 minutes. Turn halfway.
  6. Drain the green beans and corn and scoop with pepper. Drain the rice and scoop on plates.
  7. Put the fish mat and add the Thai satay sauce over it. Serve with green beans and corn. Bon appétit! .


Nutrition

640Calories
Sodium10% DV250mg
Fat35% DV23g
Protein64% DV32g
Carbs24% DV71g
Fiber36% DV9g

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