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🍽️ Steamed Turbot with Coriander and Zesty Freshness

194 kcal · 30 min · 4 servings

Ingredients

• 4 turbot fillets
• 3 tsp sesame oil
• 125 ml vegetable broth
• salt
• pepper from the mill
• 1 pinch ground coriander
• 1 lemon
• 200 g mixed sprouts
• 2 tbsp soy sauce
• 3 tbsp rice wine
• coriander

Instructions

1. 1. Rinse the turbot fillets under running water.
2. 2. Pat the fillets dry with a kitchen towel.
3. 3. Heat the sesame oil in a large non-stick pan.
4. 4. Place the fillets into the hot pan.
5. 5. Pour the broth over the fillets.
6. 6. Cover the pan with a lid.
7. 7. Steam the fillets for 8 to 10 minutes.
8. 8. Season the fillets with salt and pepper.
9. 9. Sprinkle fresh coriander over the fillets.
10. 10. Wash the lemon thoroughly.
11. 11. Cut the lemon in half.
12. 12. Squeeze the juice from one lemon half.
13. 13. Cut the other lemon half into wedges.
14. 14. Place the sprouts into a sieve.
15. 15. Pour boiling water over the sprouts (blanch them).
16. 16. Shock the sprouts immediately with cold water.
17. 17. Let the sprouts drain well.
18. 18. Remove the cooked fish from the pan.
19. 19. Keep the fish warm.
20. 20. Add the sprouts to the pan.
21. 21. Deglaze the pan with soy sauce.
22. 22. Add the lemon juice to the pan.
23. 23. Add the rice wine to the pan.
24. 24. Rinse the coriander.
25. 25. Shake the coriander dry.
26. 26. Pluck the coriander leaves from the stems.
27. 27. Plate the fish.
28. 28. Add the sprouts to the fish.
29. 29. Sprinkle the coriander leaves over the dish.
30. 30. Serve the dish with the lemon wedges.

Nutrition per serving

• kcal: 194
• Protein: 28 g · Fett/Fat: 7 g · Carbs: 2 g