Fish with Ginger and Apricot Rice Baked in Paper
Nutritional values
(Percentage of daily recommendation)
| Calorie | 580 cal. | (28 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 52 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 3.8 μg | (19 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 17.9 μg | (30 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 12 mg | (100 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 52 μg | (17 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 22.8 μg | (51 %) | ||
| Vitamin B₁₂ | 5.9 μg | (197 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 929 mg | (23 %) | ||
| Calcium | 84 mg | (8 %) | ||
| Magnesium | 86 mg | (29 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 57 μg | (29 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 13.4 g | |||
| Uric acid | 447 mg | |||
| Cholesterol | 106 mg | |||
| Complete sugar | 12 g |
Ingredients
- For the fish
- 50 grams fresh ginger
- 200 grams sour Apple
- 150 grams Tomatoes
- 2 shallots
- 1 garlic clove
- 4 Tbsps butter
- ½ tsp Turmeric
- 2 Tbsps lemon juice
- 1 generous pinch Lemon peel
- Sea salt
- white peppers
- 4 redfish fillet (150 grams or approximately 5 oz each , without skin)
- 150 milliliters fish stock (from a jar)
- fresh parsley (for garnish)
- For the rice
- 100 grams dried Apricot
- 200 grams Long grain rice
- salt
- 2 scallions
- 2 Tbsps butter
Preparation steps
Preheat the oven to 200°C (approximately 375°F).
For the fish, peel ginger and finely grate. Rinse apples, cut into quarters, remove the core and finely chop. Rinse tomatoes, cut in half, remove stem, scrape out seeds and finely chop. Peel shallots and garlic and chop finely. Melt butter in a pan and sauté the shallots and garlic until soft. Add turmeric, apples, tomatoes, ginger, lemon juice, and zest, and season with salt and pepper. Remove from the heat.
Rinse redfish fillets, pat dry and cover with the apple mixture.
For the rice, soak apricots in hot water. Bring the rice with 400 ml (approximately 1 1/2 cup) of salted water to a boil and simmer on low heat for about 20-25 minutes.
Rinse and trim scallions and cut diagonally into slices.
Lay the fish with the apple mixture on a piece of parchment paper. Sprinkle each with a little fish stock, wrap each fish packet (like a candy wrapper) and tie up with kitchen string. Bake in the preheated oven for 20-30 minutes.
Drain the apricots and finely chop. Heat the butter in a pan and sauté the onions with the apricots. Mix with the cooked rice and season with salt.
Lay the finished fish on plates and open the paper slightly. Garnish with parsley and serve with apricot rice.
