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Low carb fish vegetable pan with coconut milk

Low carb fish vegetable pan with coconut milk

Preparation time:
40 min
Difficulty level:

Nutritional values:

22 g
42 g
37 g


Bell pepper (red, fresh)Bell pepper (red, fresh)1 (150 g)
Olive oilOlive oil ½ Teaspoon
Alaska pollock, pollock fillet (fresh or frozen, organic)Alaska pollock, pollock fillet (fresh or frozen, organic) 200 g
Broccoli (fresh)Broccoli (fresh)⅛ (62,5 g)
Onion (fresh)Onion (fresh)½ (50 g)
Garlic (fresh)Garlic (fresh)⅜ (1 g)
Ginger (fresh)Ginger (fresh) 1 Pinch(s)
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
Dill (fresh or dried)Dill (fresh or dried) 1 Pinch(s)
Coconut milk (canned, creamy)Coconut milk (canned, creamy) 100 ml
Sesame oilSesame oil ½ Teaspoon
Spring onions, scallions (fresh)Spring onions, scallions (fresh)1 (46 g)
Zucchini (fresh)Zucchini (fresh)½ (105 g)


Step 1:
If frozen fish is used, allow the fish to defrost. Drain well, pat dry and cut into bite-sized pieces. Pepper and salt and set aside.
Step 2:
Mix canola and sesame oil. Clean vegetables. Roughly chop the onion and cut the zucchini into small pieces. Roughly dice the peppers and divide the broccoli into florets. Spring onion cut into rings.
Step 3:
Sauté everything except the broccoli well in the oil mixture. Season with salt, pepper, garlic and dill. When the vegetables are cooked, pour in the coconut milk and bring to the boil once. Simmer for about 15 minutes over low heat, preferably without a lid, until the sauce is slightly reduced. If necessary, bind with a little sauce thickener for light sauces.
Step 4:
Now add the broccoli and add a pinch of ginger. Last but not least, add the fish and bring everything to the boil again. Simmer for about 5 minutes, then the fish is cooked.

Macronutrient distribution:

The recipe Low carb fish vegetable pan with coconut milk is composed of the following macronutrients.

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Kitchen utensils needed:

Cutting board
Cutting board
Kitchen knife
Kitchen knife
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