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Receta Pan fried Crispy seabass with galangal crust and water spinach
Add a photoI made this recipe with the oven baked fish crusted with galangal coconut butter and fresh seasonal vegetables.
Ingredientes
- Seabass fillet ( 200gm/fillet )
- Butter-30gm
- Coconut flakes-20 gm
- Fresh galangal-20 gm
- Red chilli-10 gm
- Light soya sauce-20 ml
- Vinegar-5m;
- Garlic -10 gm
- Zuchini-20 gm
- Asparagus-15 gm
- Cherry tomato-10 gm
- Water spinach-20 gm
- Fresh button mushroom-30 gm
Direcciones
- Put the butter, coconut flakes, fresh galangal, red chilli in a food processor to make a paste. Spread the mixture in a flat tray about 1 cm thick.
- Cut the vegetable into 3 cm strip, cherry tomato into half sauté vegetables with light soya sauce and seasoning.
- Pan fried the sea bass with skin side down and reseal the fish.
- Finish in the oven.
- By the time sautéed the vegetable with mushroom puree.
- When the fish is cooked, cover it with butter mixture and melted it under salamander or oven
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 306g | |
| Calories 980 | |
| Calories from Fat 793 | 81% |
| Total Fat 93.56g | 117% |
| Saturated Fat 76.74g | 307% |
| Trans Fat 0.0g | |
| Cholesterol 65mg | 22% |
| Sodium 1433mg | 60% |
| Potassium 897mg | 26% |
| Total Carbs 37.47g | 10% |
| Dietary Fiber 19.3g | 64% |
| Sugars 14.15g | 9% |
| Protein 9.44g | 15% |
