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Ingredientes
- 4 x fillets of plaice about 175g each
- 100 gm button mushrooms sliced
- 1 x red pepper cored seeded and very thinly sliced
- 2 Tbsp. flaked blanched almonds
- 1 Tbsp. cornflour
- 4 Tbsp. orange juice
- Â Â grated rind of l orange
- 1 Tbsp. soft light brown sugar
- 1 Tbsp. clear honey
- 1 Tbsp. cider vinegar
- 1 Tbsp. tomato puree
- 1 Tbsp. soy sauce
- 1 Tbsp. sweet sherry
- 1 Tbsp. vegetable oil
- 1 tsp Tabasco sauce
- Â Â salt
- Â Â freshly grnd black pepper
Direcciones
- Cut 4 pcs of foil 20 x 30cm and brush the centres with a little oil.
- Trim the fish and arrange each fillet on a piece of foil.
- Scatter the mushrooms pepper and almonds over them.
- Bring up the sides of the foil to make a dish shape.
- To make the sauce put the cornflour into a bowl and gradually stir in the orange juice.
- Stir in all the remaining sauce ingredients.
- Taste and adjust the seasoning if necessary.
- Pour the sauce over the fish.
- Fold and seal the edges of the foil firmly to make watertight parcels.
- Place them in a steamer or possibly colander over a pan of boiling water for 20 min.
- Serve the fish in the foil parcels if you like.
- While the fish is cooking put on a pan of rice or possibly noodles to be ready at the same time.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 74g | |
| Recipe makes 4 servings | |
| Calories 117 | |
| Calories from Fat 51 | 44% |
| Total Fat 5.89g | 7% |
| Saturated Fat 0.45g | 2% |
| Trans Fat 0.09g | |
| Cholesterol 0mg | 0% |
| Sodium 253mg | 11% |
| Potassium 160mg | 5% |
| Total Carbs 14.25g | 4% |
| Dietary Fiber 1.3g | 4% |
| Sugars 10.77g | 7% |
| Protein 1.87g | 3% |
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