Wok-cooked monkfish with sesame soy sauce

Wok-cooked monkfish with sesame soy sauce
14 Ingredients
  • 2 monkfish fillets, membrane removed
  • Salt and ground white pepper
  • 3 tbsp groundnut oil
  • 4 cloves garlic, finely chopped
  • 2.5cm/1in piece fresh root ginger, peeled, finely chopped
  • 1 red chilli, seeds removed, flesh finely chopped
  • 1 tbsp of shaoxing rice wine
  • 4-5 tbsp light soy sauce
  • 2 tbsp toasted sesame oil
  • 2 spring onions, cut into thin strips (julienne)
  • 1 tbsp chopped fresh coriander
  • Steamed rice or wholewheat noodles
  • Steamed asparagus
  • Steamed broccoli
Nutrition
427
21% daily value
2 servings
                                       
                                            dairy-​free
     

Fat

56% 36

Saturated

19% 4

Trans

- 0

Monounsaturated

- 19

Polyunsaturated

- 12

Carbs

3% 9

Carbs (net)

- 7

Fiber

5% 1

Sugars

- 2

Sugars, added

- 0

Protein

33% 16

Cholesterol

7% 21

Sodium

49% 1172

Calcium

4% 44

Magnesium

13% 54

Potassium

13% 631

Iron

7% 1

Zinc

7% 1

Phosphorus

36% 251

Vitamin A

4% 34

Vitamin C

43% 39

Thiamin (B1)

6% 0

Riboflavin (B2)

13% 0

Niacin (B3)

16% 3

Vitamin B6

36% 0

Folate equivalent (total)

9% 37

Folate (food)

- 37

Folic acid

- 0

Vitamin B12

32% 1

Vitamin D

- 0

Vitamin E

29% 4

Vitamin K

46% 56
Comments
 
×