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🍽️ Steamed Pangasius with Asian Vegetables

315 kcal · 30 min · 4 servings

Ingredients

• 1200 g Pangasius fillet (4 Pangasius fillets)
• 4 tbsp Teriyaki sauce
• 300 g Napa cabbage
• 2 Carrots
• 1 bunch Spring onions
• 2 tbsp Chili sauce
• 1 Clove of garlic
• Salt
• 4 tbsp Soy sauce
• 3 sprigs Cilantro

Instructions

1. 1. Rinse the fish fillets under cold running water.
2. 2. Pat the fish dry with a kitchen towel.
3. 3. Brush both sides of the fillets with a total of 3 tablespoons of teriyaki sauce.
4. 4. Wash the vegetables thoroughly and clean them.
5. 5. Cut the Chinese cabbage into thin strips.
6. 6. Cut the carrots into small batons.
7. 7. Slice the spring onions into thin rings.
8. 8. Mix the cut vegetables with the remaining teriyaki sauce and chili sauce.
9. 9. Peel the garlic clove.
10. 10. Pour about 500 milliliters of water into a wok.
11. 11. Add salt, the garlic clove, and soy sauce to the water.
12. 12. Bring the liquid to a boil.
13. 13. Place the fish fillets in a steamer insert.
14. 14. Distribute the marinated vegetables on the steamer insert over the fish.
15. 15. Place the lid on the wok.
16. 16. Steam the dish over medium heat for about 15 minutes.
17. 17. While waiting, wash the coriander.
18. 18. Shake the coriander dry.
19. 19. Pluck the coriander leaves from the stems.
20. 20. Remove the fish and vegetables from the steamer insert.
21. 21. Distribute the portions onto four plates.
22. 22. Drizzle 2 tablespoons of the cooking liquid over each serving.
23. 23. Sprinkle the dish with the fresh coriander leaves.

Nutrition per serving

• kcal: 315
• Protein: 49 g · Fett/Fat: 7 g · Carbs: 12 g