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Coconut Lemongrass Pepper Steelhead Trout (ปลาเทราท์อบกะทิเลม่อน)
Coconut Lemongrass Pepper Steelhead Trout is a super easy way to change up your fish routine with tropical flavors.
Tiempo de preparación
10
minutos
min
Tiempo de cocción
30
minutos
min
Tiempo total
40
minutos
min
Plato:
Plato principal
Cocina:
fusión
Keyword:
Pescado, trucha, hierba de limón
Raciones:
4
Calorías:
619
kcal
Cost:
25
Equipment
Oven
Baking Sheet
Aluminum Foil
Mixing Bowl
Ingredientes
2
pounds
Trout
Stealhead, Or whatever fish you wish
1
tablespoon
olive oil
or canola oil to be more like traditional Thai
The sauce
½
cup
Lemongrass
Finely sliced
2
cups
coconut milk
light coconut if possible
4
Thai peppers
or more if you wish
Toppings
1
tablespoon
black pepper
2
lemons
thinly sliced wedges
½
cup
cilantro
leaves separated from stems
Elaboración paso a paso
Heat the oven to 400 degrees and prepare a baking sheet with aluminum foil covered in olive oil.
Place the fish, skin side down on the foil and lightly cover with oil.
Sauce
Mix the sauce ingredients with a food processor, blender, or whatever you have.
Cover the fish with the sauce.
Cover the baking sheet with aluminum foil.
Bake for 30 minutes and top with the toppings and lemon juice.
Notas
As always, we are not dieticians. If you have concerns about your nutritional needs contact your doctor as your situation is fact dependent.
Nutrition
Calorías:
619
kcal
|
Carbohidratos:
12
g
|
Proteina:
50
g
|
Grasa:
43
g
|
Grasa saturada:
25
g
|
Grasa polinsaturada:
4
g
|
Grasa monosaturada:
11
g
|
Colesterol:
132
mg
|
Sodio:
136
mg
|
Potasio:
1243
mg
|
Fibra:
2
g
|
Azúcar:
2
g
|
Vitamina A:
320
IU
|
Vitamina C:
39
mg
|
Calcio:
146
mg
|
Hierro:
8
mg