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Kim Huang
Thai plaice skewers with spicy rice and carrot salad
Skewers of peppers, spring onion and plaice with a salad of carrot.
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Ingredients
Directions
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Cook the pandan rice according to the instructions on the packaging.
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Meanwhile cut the bottom and the green of the spring onion and cut into 2 cm pieces.
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Cut the peppers into 2 cm pieces. Cut the plaice fillets into 4 cm pieces.
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Baste on a skewer around 2 pieces of spring onions, peppers and plaice. Make 2 skewers per person and place in an appropriate bowl.
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Spread the skewers liberally with the red curry spice paste. Leave to marinate in the refrigerator for at least 15 min.
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Make a dressing of the sesame oil, soy sauce and sushi vinegar.
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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.
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Heat a grill pan without oil or butter and grill the fish skewers in 8 minutes until done. Times regularly.
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Cut the coriander and scoop through the rice. Serve with the fish skewers and carrot salad.
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Nutrition
495Calories
Sodium23% DV550mg
Fat18% DV12g
Protein44% DV22g
Carbs23% DV70g
Fiber36% DV9g
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