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Asian Baked Fish with Vegetables
Asian Baked Fish with Vegetables
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Asian Baked Fish with Vegetables

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  • INGREDIENTS

    Asian Baked Fish with Vegetables with

  • NUTRITIONAL INFORMATION

    Asian Baked Fish with Vegetables with

  • HOW TO PREPARE

    Asian Baked Fish with Vegetables with

  • REVIEWS

    Asian Baked Fish with Vegetables with

  • 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
  • 375 ml of Water or 1.5 cup
  • For the sauce:
  • 1 tablespoon fresh ginger cut into thin strips
  • 1 teaspoon Garlic crushed
  • 1 small green chili pepper chopped
  • 2 tablespoons Light soy sauce
  • 3 tablespoons Thai sweet chili sauce
  • 3 cups Water or 750 ml
  • 2 cubes MAGGI Less Salt Chicken Stock
  • 1 teaspoon Sugar
  • 0.58 g 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
  • 0.5 cup fresh baby corn or 50 g cut into halves lengthwise
  • Energy 219 Kcal
  • Protein 33 g
  • Carbohydrate 13 g
  • Fats 3 g

One of our expert Nutritionists is ready to answer your questions on health, nutrition, and diet for you and your family. How may we help you?

1
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.
2
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.
3
Remove the skin of the cooked fish and place it over a large platter and pour the sauce over.
4
Serve with steamed white rice.

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Hope you enjoyed our recipe. We would love to hear your feedback and comments regarding this recipe. Would you like to leave us a review?

INGREDIENTS

Asian Baked Fish with Vegetables with

  • 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
  • 375 ml of Water or 1.5 cup
  • For the sauce:
  • 1 tablespoon fresh ginger cut into thin strips
  • 1 teaspoon Garlic crushed
  • 1 small green chili pepper chopped
  • 2 tablespoons Light soy sauce
  • 3 tablespoons Thai sweet chili sauce
  • 3 cups Water or 750 ml
  • 2 cubes MAGGI Less Salt Chicken Stock
  • 1 teaspoon Sugar
  • 0.58 g 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
  • 0.5 cup fresh baby corn or 50 g cut into halves lengthwise
NUTRITIONAL INFORMATION

Asian Baked Fish with Vegetables with

  • Energy 219 (Kcal)
  • Protein 33 (g)
  • Carbohydrate 13 (g)
  • Total Fat 3 (g)
HOW TO PREPARE

Asian Baked Fish with Vegetables with

1
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.
2
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.
3
Remove the skin of the cooked fish and place it over a large platter and pour the sauce over.
4
Serve with steamed white rice.
REVIEWS

Asian Baked Fish with Vegetables with

Hope you enjoyed our recipe. We would love to hear your feedback and comments regarding this recipe. Would you like to leave us a review?

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