Filter
Reset
Sort ByRelevance
vegetarianvegetarian
Reset
  • Ingredients
  • Diets
  • Allergies
  • Nutrition
  • Techniques
  • Cuisines
  • Time
Without

Organic
Vegan
Vegetarian
Alcohol Free
Egg-Free
Gluten-Free
Lactose-Free
Milk-Free (with lactose)
Meat-Free
Meat / Seafood-Free
Nut-Free
Peanut-Free
Shellfish-Free
Soy-Free
Low Fat

10g or less per serving

Low Calories

400 kcal or less per serving

High Fiber

6g or more per serving

Low Carb

30g or less per serving

Low Sodium

500mg or less per serving

Low Sugar

10g or less per serving

Baking
Grilling
Food Processor
Frying
Oven
Poaching
Slow Cooking
Steaming
Stewing
Stir Frying / Woking
American
Argentinian
Asian
Barbecue
Caribbean
Chinese
Dutch
East-European
French
Greek
Indonesian
Italian
Indian
Japanese
Mediterranean
Mexican
Middle Eastern
Moroccan
Scandinavian
Spanish
Surinamese
South African
South American
Thai
Turkish

Cooking time, less than:

5 min
10 min
15 min
20 min
30 min
45 min
1 hr
2 hrs
Thai plaice skewers with spicy rice and carrot salad
 
 
4 ServingsPTM40 min

Thai plaice skewers with spicy rice and carrot salad


Skewers of peppers, spring onion and plaice with a salad of carrot.

  Share
  Tweet
  Pin
  Whatsapp
  Print

Directions

  1. Cook the pandan rice according to the instructions on the packaging.
  2. Meanwhile cut the bottom and the green of the spring onion and cut into 2 cm pieces.
  3. Cut the peppers into 2 cm pieces. Cut the plaice fillets into 4 cm pieces.
  4. Baste on a skewer around 2 pieces of spring onions, peppers and plaice. Make 2 skewers per person and place in an appropriate bowl.
  5. Spread the skewers liberally with the red curry spice paste. Leave to marinate in the refrigerator for at least 15 min.
  6. Make a dressing of the sesame oil, soy sauce and sushi vinegar.
  7. Peel the carrot and grate (in the food processor) with a coarse grater. Mix with the salad mix in a bowl and drizzle with the dressing.
  8. Heat a grill pan without oil or butter and grill the fish skewers in 8 minutes until done. Times regularly.
  9. Cut the coriander and scoop through the rice. Serve with the fish skewers and carrot salad.


Nutrition

495Calories
Sodium23% DV550mg
Fat18% DV12g
Protein44% DV22g
Carbs23% DV70g
Fiber36% DV9g

Loved it

Reviews


more


    Donate - Crypto: 0x742DF91e06acb998e03F1313a692FFBA4638f407
    Loading