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Marinated Flying Fish With 'Escabeche' Vegetables

Western.Chefs's picture
Ingredients
  Flying fish 1 Kilogram, filleted
  Olive oil 100 Milliliter
For vegetables
  Zucchini 100 Gram, diced
  Carrots 100 Gram, diced
  White turnips 100 Gram, diced
  Potatoes 100 Gram, diced
  Tomatoes 300 Gram, skinned, seeded, diced
  Onions 100 Gram, diced
  Lime juice 2 Tablespoon
  Orange juice 400 Milliliter
  Fish stock 200 Milliliter, clarified
  Thyme 10 Gram
  Bay leaf 1
  Coriander 50 Gram, chopped
  Sugar 1 Tablespoon
  Saffron 5 Gram
  Salt To Taste
  Pepper To Taste
Directions

Vegetables Heat some olive oil in a deep saucepan, saute diced zucchini, carrots, white turnips, potatoes, tomatoes and onions on a medium heat until soft and colourless.
Season with salt and pepper.
Add fish stock, orange juice, sugar, saffron, thyme and bay leaves and cook until it thickens.
Remove from heat and correct the taste by adding lime juice and sugar if necessary.

Recipe Summary

Method: 
Diced
Ingredient: 
Fish

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4.13846
Average: 4.1 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2621 Calories from Fat 1235

% Daily Value*

Total Fat 139 g214%

Saturated Fat 20.3 g101.4%

Trans Fat 0 g

Cholesterol 522 mg174%

Sodium 1587.5 mg66.1%

Total Carbohydrates 126 g42.1%

Dietary Fiber 17.4 g69.6%

Sugars 72.7 g

Protein 218 g435.8%

Vitamin A 506.9% Vitamin C 587.2%

Calcium 41.7% Iron 86%

*Based on a 2000 Calorie diet

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Marinated Flying Fish With 'Escabeche' Vegetables Recipe