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Fish Parcels with wild rice, spinach and asparagus
KITCHEN SANCTUARY13Ingredients
40Minutes
510Calories
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Ingredients
US|METRIC
4 SERVINGS
- 4 fish fillets (I used 2 haddock and 2 salmon fillets cut in half to give a bit of variety)
- 4 tsp. curry paste (red or green Thai)
- 1 lime
- 4 tsp. dessicated coconut
- 4 tsp. coconut cream
- 4 tsp. soy sauce (use gluten free or leave this one out if you’re gluten intolerant)
- 4 tsp. sweet chilli sauce (check this is gluten free if you’re gluten intolerant. Lingham’s chilli sauce is gluten free)
- 1 ginger (thumb sized piece of peeled, grated)
- 1 tsp. fish sauce
- 2 tsp. honey
- 300 grams basmati rice
- asparagus (Pack of, 4 or 5 spears per person)
- 100 grams baby spinach (washed)
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NutritionView More
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510Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories510Calories from Fat45 |
% DAILY VALUE |
Total Fat5g8% |
Saturated Fat2.5g13% |
Trans Fat |
Cholesterol80mg27% |
Sodium650mg27% |
Potassium1050mg30% |
Protein39g |
Calories from Fat45 |
% DAILY VALUE |
Total Carbohydrate75g25% |
Dietary Fiber4g16% |
Sugars6g |
Vitamin A50% |
Vitamin C35% |
Calcium10% |
Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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