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Ingredientes
- 2 Tbsp. vegetable oil
- 1 x flat fish, such as sole or possibly flounder (about 1 1/2 pounds), ready to cook
- 4 x garlic cloves, finely minced
- 2 x fresh red chilies, seeded, finely minced WEAR GLOVES
- 1 x shallot, minced
- 4 1/2 Tbsp. lime juice
- 1/2 tsp crushed palm sugar
- 1 1/2 Tbsp. finely minced lemon grass
- 2 tsp fish sauce Chile Flower, to garnish
Direcciones
- In a wok, heat oil, add in fish, skin-side down first, and cook 3 to 5 min per side till lightly browned and flesh is opaque when tested with a knife.
- Using a spatula, transfer to a warmed platter, cover- and keep hot. Add in garlic to wok and fry, stirring occasionally, till browned.
- Stir in chilies, shallot, lime juice, sugar, lemon grass and fish sauce.
- Simmer 1 to 2 min. Pour over the fish and garnish with Chile Flower.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 235g | |
| Calories 368 | |
| Calories from Fat 255 | 69% |
| Total Fat 28.83g | 36% |
| Saturated Fat 2.33g | 9% |
| Trans Fat 0.7g | |
| Cholesterol 36mg | 12% |
| Sodium 56mg | 2% |
| Potassium 572mg | 16% |
| Total Carbs 18.68g | 5% |
| Dietary Fiber 1.5g | 5% |
| Sugars 6.7g | 4% |
| Protein 12.61g | 20% |
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