Catfish with Coconut Curry Sauce

5
Average: 5 (2 votes)
(2 votes)
Catfish with Coconut Curry Sauce
share Share
print
bookmark_border Copy URL
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
459
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie459 cal.(22 %)
Protein27 g(28 %)
Fat31 g(27 %)
Carbohydrates19 g(13 %)
Sugar added0 g(0 %)
Roughage5 g(17 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.8 μg(4 %)
Vitamin E2.3 mg(19 %)
Vitamin K7 μg(12 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.1 mg(9 %)
Niacin8.9 mg(74 %)
Vitamin B₆0.5 mg(36 %)
Folate62 μg(21 %)
Pantothenic acid1.6 mg(27 %)
Biotin19.3 μg(43 %)
Vitamin B₁₂3.2 μg(107 %)
Vitamin C30 mg(32 %)
Potassium1,211 mg(30 %)
Calcium133 mg(13 %)
Magnesium134 mg(45 %)
Iron4 mg(27 %)
Iodine12 μg(6 %)
Zinc1.8 mg(23 %)
Saturated fatty acids16.6 g
Uric acid207 mg
Cholesterol228 mg
Complete sugar17 g

Ingredients

for
4
Ingredients
600 grams Catfish
3 Tbsps soy sauce
1 Tbsp Lime juice
salt
peppers
ginger
1 garlic clove
2 Tbsps Shredded coconut
200 milliliters Coconut milk
2 Tbsps Curry (or mild curry paste)
1 chili pepper
1 bunch scallions
4 Peaches
How healthy are the main ingredients?
Coconut milksoy saucesaltgingergarlic cloveCurry

Preparation steps

1.

Cut catfish into pieces. Season with soy sauce, lime juice, salt and pepper. Peel ginger and grate. Peel garlic and chop finely. Core chile and cut into rings. Cut scallions into rings. Peel peaches, halve and remove pits.

2.

Boil coconut milk, ginger, garlic, coconut, curry, 2 chile rings and 4 peach halves, then purée. Season slightly with salt if needed. Let cool down. Cook catfish fillets in a pan with steamer for 5-8 minutes. Arrange fillets with peach and coconut sauce and serve garnished with raw peach wedges, scallions and chile rings.

Fall Favorites

Get Fit!

Simple, But Good

Weeknight Dinners