Sichuan-style sea bass with wok-fried vegetables

Sichuan-style sea bass with wok-fried vegetables
18 Ingredients
  • 1 tbsp vegetable oil
  • 2 garlic cloves, peeled, finely diced
  • 2 tbsp chopped fresh ginger
  • 2 chillies, finely chopped
  • 4 spring onions, finely chopped
  • 2 tbsp chilli-bean paste
  • 2 tbsp soy sauce
  • 2 tbsp rice wine vinegar
  • 110ml/4fl oz chicken stock
  • 1 tbsp sesame oil
  • 4 x 350g/13oz sea bass fillets, cleaned, gutted, skin scored 3 times with a sharp knife
  • 2 tbsp vegetable oil
  • 4 spring onions, finely sliced
  • 150g/4oz mangetout, finely sliced
  • 4 heads bok choi, root removed, leaves separated
  • 3 tbsp water
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
Nutrition
646
32% daily value
4 servings
                                       
                                            high-​fiber, low-​carb, dairy-​free
     

Fat

41% 27

Saturated

19% 4

Trans

- 0

Monounsaturated

- 12

Polyunsaturated

- 8

Carbs

9% 26

Carbs (net)

- 16

Fiber

39% 10

Sugars

- 13

Sugars, added

- 0

Protein

161% 80

Cholesterol

48% 144

Sodium

71% 1711

Calcium

95% 952

Magnesium

79% 330

Potassium

70% 3301

Iron

49% 9

Zinc

31% 3

Phosphorus

150% 1050

Vitamin A

229% 2063

Vitamin C

470% 423

Thiamin (B1)

65% 1

Riboflavin (B2)

85% 1

Niacin (B3)

70% 11

Vitamin B6

250% 3

Folate equivalent (total)

150% 601

Folate (food)

- 601

Folic acid

- 0

Vitamin B12

44% 1

Vitamin D

5273% 791

Vitamin E

43% 6

Vitamin K

375% 449

Sugar alcohols

- 0

Water

- 1184
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