Asian Baked Fish and Chips

Asian Baked Fish and Chips

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by: KrazyKiwi






Not that we need an excuse to eat this delicious dish but National Fish and Chip day is as good as any. Another good reason is for the health benefits, people who eat fish regularly have a lower risk of heart disease. Cod or haddock are a good source of protein which delays stomach emptying, this helps to stop sudden increases in sugar levels. These fish contain Omega-3 fatty acids which are good blood thinners and many B vitamins. Who said fish and chips weren’t healthy? We aren’t waiting for the 2nd June!




ingredients

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serves: 3

500 g haddock fillets

500 g potatoes

100 g desiccated coconut

15 g coriander

1 1/2 tbsp black pepper

1/4 tsp salt

1/4 tsp turmeric powder

15 ml olive oil

15 ml lemon juice

For the Mayonnaise

125 ml sunflower oil

1 tsp cider vinegar

0.5 g salt

15 g dijon mustard

8 g flax seed meal

30 ml water

30 ml sriracha

Nutrition Facts
Asian Baked Fish and Chips

Servings Per Recipe: 3

Amount per Serving

Calories: 681

  • Total Fat: 47.3 g
  •     Saturated Fat: 5 g
  •     Trans Fat: 0 g
  • Cholesterol: 90 mg
  • Sodium: 808.6 mg
  • Total Carbs: 33.6 g
  •     Dietary Fiber: 6.3 g
  •     Sugars: 3.4 g
  • Protein: 32.6 g
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preparation

Asian Baked Fish and Chips 1.   For the Sriracha Mayo – makes 1 cup prepared mayonnaise

3.  Combine flaxseed meal and water in a large bowl. Leave for 5 minutes.

4.  Add the mustard and cider vinegar. Whisk to combine.

5.  In a thin steady stream, gradually whisk in the sunflower oil.

6.  Fold in sriracha.

7.  Season with salt and pepper.

8.  For the Fish and Chips

10.  Parboil the potatoes for 5 minutes in salted water. Drain and pat dry with paper towels.

11.  Transfer potatoes to a bowl. Toss well with olive oil and season with salt.

12.  Mix lemon juice and turmeric powder in a small bowl.

13.  In a separate bowl, combine desiccated coconut, chopped (coriander) cilantro, and black pepper.

14.  Brush fish fillets with lemon and turmeric solution, season with salt, then coat with the coconut and coriander (cilantro) mixture.

15.  Lay fish fillets and potatoes on a lightly oiled baking sheet.

16.  Bake for 15-20 minutes at 220C/430F.

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