Recipe Overview
Prep 50 min
Total 50 min
Difficulty medium
Diet
  • egg-free
  • lactose-free
  • meat-free
Country
  • India
Category
  • main course
Allergies
  • fish
  • peanuts
  • sulphure
calcium (Ca) 1.25 g
carbohydrates, available 105.66 g
dietary fibres 20.81 g
docosahexanoic acid 2.24 g
energy kJ 8348 kJ
energy kcal 1995 kcal
fat, total 103.1 g
iodine (I) 59.18 µg
iron (Fe) 14.01 mg
protein 157.55 g
sugars, total 47.68 g
vitamin A (beta-carotin) 21.96 mg
vitamin A (retinol) 108 µg
vitamin A (retinol-equivalent) 3.77 mg
vitamin B1 (thiamin) 842.22 µg
vitamin B6 (pyridoxine) 2.81 mg
vitamin B9 (folic acid) 200.72 µg
vitamin C (ascorbic acid) 139.05 mg
vitamin D (calciferol) 1.26 µg
zinc (Zn) 9.45 mg

Sweet Potato topped with Sea Bass Fillets

The recipe Sweet Potato topped with Sea Bass Fillets and thousands of others can be licensed at cookbutler.com, including more than 100 nutritional details, information on calories and vitamins.
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docosatetraenoic acid Only for registered user
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palmitic acid Only for registered user
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pentadecenoic acid Only for registered user
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vitamin B5 (pantothenic acid) Only for registered user
vitamin B6 (pyridoxine) Only for registered user
vitamin B7 (biotin) Only for registered user
vitamin B9 (folic acid) Only for registered user
vitamin C (ascorbic acid) Only for registered user
vitamin D (calciferol) Only for registered user
vitamin E (alpha-tocopherol) Only for registered user
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vitamin K (phylloquinone) Only for registered user
Ingredients
4 Serving Servings

5 tablespoons lime juices

5 tablespoons vegetable oils

600 grams sea basses with skin

2 medium sweet potatoes scrubbed

3 onions finely chopped

1 teaspoon cayenne

2 tablespoons smooth peanut butter

5 centimeters ginger peeled and finely chopped

2 garlic cloves finely chopped

250 milliliters coconut milk

3 teaspoons coconut flakes

1 teaspoon coriander powder

1 teaspoon cumin powder

1 teaspoon turmeric

Directions
1.
1 Put the sweet potatoes into a pan of water, bring to the boil and cook for 15-20 minutes or until tender. 2 To make the peanut sauce, heat 1 tbsp oil in a small pan. Fry a third of the onions until translucent then add the ginger and garlic. Stir in the peanut butter and add the coconut milk. 3 Simmer for 5 minutes until the sauce becomes thick. Season with lime juice, salt and pepper and keep warm. 4 To make the spicy onions, heat 2 tbsp oil in a skillet and fry the remaining onions on a low heat for 4 minutes. Add the cayenne pepper, turmeric, coriander and cumin and stir in the desiccated coconut. Cook for a further 2 minutes, stirring continuously. Season and remove from the skillet. 5 Cut the sweet potatoes in half lenthwise and sprinkle with 1 tsp salt, 1 tbsp oil and 1 tbsp lime juice. Place the potatoes on a cookie sheet or a rack and broil for 5 minutes until slightly crispy. 6 Drizzle the fish with 2 tbsp lime juice. Heat 1 tbsp oil in the skillet and fry the fish on a medium heat for 6 minutes, turning once. 7 Put one half sweet potato and some peanut sauce on each plate. Place the fish on top and sprinkle with the spicy onions.
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Recipe Overview
Prep 50 min
Total 50 min
Difficulty medium
Diet
  • egg-free
  • lactose-free
  • meat-free
Country
  • India
Category
  • main course
Allergies
  • fish
  • peanuts
  • sulphure
calcium (Ca) 1.25 g
carbohydrates, available 105.66 g
dietary fibres 20.81 g
docosahexanoic acid 2.24 g
energy kJ 8348 kJ
energy kcal 1995 kcal
fat, total 103.1 g
iodine (I) 59.18 µg
iron (Fe) 14.01 mg
protein 157.55 g
sugars, total 47.68 g
vitamin A (beta-carotin) 21.96 mg
vitamin A (retinol) 108 µg
vitamin A (retinol-equivalent) 3.77 mg
vitamin B1 (thiamin) 842.22 µg
vitamin B6 (pyridoxine) 2.81 mg
vitamin B9 (folic acid) 200.72 µg
vitamin C (ascorbic acid) 139.05 mg
vitamin D (calciferol) 1.26 µg
zinc (Zn) 9.45 mg
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