Carp Steaks with Sauce
(0 votes)
(0 votes)
Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr
Ready in
Calories:
548
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 548 cal. | (26 %) | ||
| Protein | 66 g | (67 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 6.1 g | (20 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 3.1 μg | (16 %) | ||
| Vitamin E | 5.4 mg | (45 %) | ||
| Vitamin K | 32.6 μg | (54 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 22.2 mg | (185 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 103 μg | (34 %) | ||
| Pantothenic acid | 3.2 mg | (53 %) | ||
| Biotin | 36.3 μg | (81 %) | ||
| Vitamin B₁₂ | 5 μg | (167 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 1,751 mg | (44 %) | ||
| Calcium | 260 mg | (26 %) | ||
| Magnesium | 235 mg | (78 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 4.8 g | |||
| Uric acid | 544 mg | |||
| Cholesterol | 254 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Carp (about 180 grams)
- 1 untreated lemon (juice)
- salt
- freshly ground peppers
- 400 milliliters fish stock
- 4 Tbsps soy sauce
- 1 Tbsp Rice wine
- 2 Tbsps Oyster sauce
- 1 pinch sugar
- 2 tsps cornstarch (mixed with 2 teaspoons water)
- 2 Tbsps peeled almonds
- 200 grams fresh Morel
- 2 Tbsps Peanut oil
- cilantro (for garnish)
- Lemon wedge (for serving)
Preparation steps
1.
Rinse the fish, pat dry, and sprinkle with lemon juice. Season with salt and pepper. Place the carp pieces in a (bamboo) steamer and cover. Heat the fish stock in a wok or pot, cover, and steam the fish about 10–12 minutes. Remove and keep warm. To make the sauce, mix the soy sauce, 1 tablespoon rice wine, and oyster sauce with the stock. Season with sugar, salt, and pepper.
2.
Mix the cornstarch slurry into the sauce, add the nuts, and bring to a boil. Season to taste. Clean the morels and sauté them for several minutes in hot peanut oil. Add to the fish. Serve fish with sauce on top. Garnish with cilantro and lemon wedges.
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