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Asian Baked Fish with Vegetables Recipe

Asian Baked Fish with Vegetables

Seafood


Total Time : Serves 6
Cheap

HOW TO PREPARE Asian Baked Fish with Vegetables Recipe

Place whole fish in a baking tray with the slices of the onion and celery (season with salt and pepper) then add the water and cover with aluminum foil and bake in a 250°C preheated oven for 1 hour or until skewers inserted in the thick part of the fish meat and no water comes out. Remove and set aside.

Meanwhile, combine all the sauce ingredients in a medium saucepan except the carrot, snow peas, red pepper and baby corn and stir constantly to boil. Simmer for 5 minutes then add the remaining vegetables and simmer for 3 minutes.

Remove the skin of the cooked fish and place it over a large platter and pour the sauce over.

Serve with steamed white rice.

Nutritional Information For Asian Baked Fish with Vegetables Recipe

Per Portion of 300g

Energy : 219.00 Kcal
Protein : 33.00 g
Carbohydrate : 13.00 g
Fats : 3.00 g

Your Grocery List

  • To bake the fish:

  • 1 kg red snapper fish, cleaned
  • 1 medium carrot or 125 g, cut into slices
  • 1 stick celery, small size, cut into slices
  • 1½ cups water or 375 ml
  • For the sauce:

  • 1 tablespoon fresh ginger, cut into thin strips
  • 1 teaspoon garlic, crushed
  • 1 small chili pepper, green, chopped
  • 2 tablespoons light soy sauce
  • 3 tablespoons thai sweet chili sauce
  • 3 cups water or 750 ml
  • 2 cubes MAGGI® Chicken Less Salt Stock Bouillon Cube
  • 1½ tablespoons corn flour
  • 1 teaspoon sugar
  • ¼ teaspoon ground black pepper
  • 1 medium carrot or 150 g, cut into thin strips
  • 1 cup snow peas or 80 g, cut lengthwise
  • 1 small red bell pepper or 100 g, cut into strips
  • ½ cup fresh baby corn or 50 g, cut into halves lengthwise

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