| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Thai | Schwartz, Schwartz2 | 4 | Servings |
INGREDIENTS
| 675 | g | Cod fillets, cut into 4 |
| portions | ||
| 1 1/2 lb | ||
| 2 | T | Honey |
| 2 | T | Light soy sauce |
| Zest and juice of 1 lime | ||
| 300 | Vegetable stock, 1/2 pint | |
| 2 | t | Schwartz Thai 7 Spice |
| Seasoning | ||
| 450 | g | Green cabbage, shredded 1 |
| lb | ||
| 1 | Spring onions, sliced | |
| 100 | g | Beansprouts, 4 oz |
| 1 | T | Cornflour |
| 1 | t | Schwartz Coriander Leaf |
INSTRUCTIONS
Place the cod in a large frying pan. Mix together the honey, soy sauce, zest and juice of the lime, 150 ml (1/4 pint) stock and the Thai 7 Spice Seasoning. Pour over the fish. Bring to the boil and simmer for 10 minutes until the fish is cooked. Meanwhile, place the cabbage and remaining 150 ml (1/4 pint) stock in a saucepan. Cover, bring to the boil and cook for 2 minutes. Stir in the spring onions and beansprouts and cook for a further 2 minutes. Place the cabbage on a serving plate. Remove the fish from the pan and place on top. Blend the cornflour with 2 tbs water and add to the fish juices along with the Coriander Leaf. Bring to the boil, stirring. Pour over the fish and serve. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 498
Calories From Fat: 309
Total Fat: 34.2g
Cholesterol: 97.9mg
Sodium: 1028.1mg
Potassium: 734.5mg
Carbohydrates: 15.8g
Fiber: 2.6g
Sugar: 12.2g
Protein: 31.8g