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Ingredientes
- 675 gm Cod fillets, cut into 4 portions (1 1/2 lb)
- 2 Tbsp. Honey
- 2 Tbsp. Light soy sauce
- Â Â Zest and juice of 1 lime
- 300 ml Vegetable stock, (1/2 pint)
- 2 tsp Schwartz Thai 7 Spice Seasoning
- 450 gm Green cabbage, shredded (1 lb)
- 1 bn Spring onions, sliced
- 100 gm Beansprouts, (4 ounce)
- 1 Tbsp. Cornflour
- 1 tsp Schwartz Coriander Leaf
Direcciones
- Place the cod in a large frying pan. Mix together the honey, soy sauce, zest and juice of the lime, 150 ml (1/4 pint) stock and the Thai 7 Spice Seasoning. Pour over the fish. Bring to the boil and simmer for 10 min till the fish is cooked.
- Meanwhile, place the cabbage and remaining 150 ml (1/4 pint) stock in a saucepan. Cover, bring to the boil and cook for 2 min. Stir in the spring onions and beansprouts and cook for a further 2 min.
- Place the cabbage on a serving plate. Remove the fish from the pan and place on top. Blend the cornflour with 2 tbs water and add in to the fish juices along with the Coriander Leaf. Bring to the boil, stirring. Pour over the fish and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 377g | |
| Recipe makes 4 servings | |
| Calories 215 | |
| Calories from Fat 12 | 6% |
| Total Fat 1.34g | 2% |
| Saturated Fat 0.26g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 73mg | 24% |
| Sodium 861mg | 36% |
| Potassium 944mg | 27% |
| Total Carbs 18.56g | 5% |
| Dietary Fiber 3.1g | 10% |
| Sugars 12.84g | 9% |
| Protein 32.35g | 52% |
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