Vietnamese Ginger Fish Clay Pot
4.3 / 5 from 3 reviews
Serves: about 4 people. Portion size: about 330g per person. Country of origin: Vietnam. Low saturated fat fish recipe. Nutrition is an estimated planning guide per 100g of finished dish and per saved portion.
Estimated Nutrition (per 100g finished recipe)
- Calories
- 118 kcal
- Protein
- 13 g
- Carbohydrate
- 14 g
- of which sugars
- 5.2 g
- Fat
- 1.8 g
- of which saturates
- 0.32 g
- Fibre
- 2 g
- Salt
- 0.95 g
Ingredients
- 650g cod or basa fillets, cut into large pieces
- 1 tbsp reduced-salt tamari
- 1 tbsp lime juice
- 1 tsp brown sugar
- 20g fresh ginger, cut into matchsticks
- 2 garlic cloves, sliced
- 1 shallot, sliced
- 250g green beans
- 320g cooked jasmine rice
- Small handful coriander
Method
Check the fish for bones, pat it dry, and prepare the vegetables and sides before cooking.
Mix tamari, lime, sugar, ginger, garlic, and shallot into a light savoury glaze.
Cook the fish and green beans gently in the glaze with a splash of water until the fish flakes.
Serve over jasmine rice with coriander.
Nutrition values are estimates for planning and will vary with exact fish, sides, and portion size.
Reviews
Vietnamese Ginger Fish Clay Pot was useful as a planning recipe because the sides and nutrition notes felt realistic. Bright seasoning and no rich finish.
Steven BarlowThe balance in Vietnamese Ginger Fish Clay Pot worked well for me: moist fish, clear method, and enough detail to judge the portion sensibly.
Michael HolsteadI tried Vietnamese Ginger Fish Clay Pot as a lighter main meal and it still felt properly satisfying. The Vietnam flavour notes came through without making the dish feel heavy.
James Treadwell