Informations supplémentaires
20 min.
|
509 kcal
|
easy
|
|
Printable version
1. Setup
Caution hot pepper! In case of sensitive skin, use gloves to handle the ingredient. Remove the seeds for a milder taste. Chop the garlic, the chili peppers, the green onions and the cashews. Separate the cilantro and the dill leaves from their stems. Cut the lime in half. Thinly slice the cucumbers lengthwise.
2. Cook the vermicellià
Bring a pot of water to a boil. Add the vermicelli. Cook for 3-4 minutes. Drain, rinse with cold water and set aside.
3. Cook the fish
In a bowl, mix the cod with a drizzle of olive oil and the turmeric. Coat well, season with salt and pepper. In a pan, over medium-high heat, add the cod and cook for 3-4 minutes on each side.
4. Make the sauce
In a bowl, combine the garlic, the chili peppers to taste (caution! spicy), the fish sauce, the maple syrup and the lime juice.
5. Plate your dish
Serve the cod with the vermicelli and the cucumbers. Garnish with the herbs, the green onions, the sauce and the cashews. Bon appétit!
250gCod Sirloin(s)
140gRice Vermicelli
0.5unitDill and Coriander
5gTurmeric Powder
1unitGarlic Clove(s)
2unitGreen Onion(s)
20mlFish Sauce
30gCashews
1unitFresh Chili Pepper
1unitLime
2unitLebanese Cucumber(s)
20mlMaple Syrup
What you need
Pot, Strainer, pan.
509 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
70g
23%
fat
12g
18%
cholesterol
54mg
18%
fiber
2g
8%
protein
29g
saturated
2g
10%
sodium
915mg
38%
sugar
8g
trans
0g