Low carb fish vegetable pan with coconut milk - recipe | FoodPal
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. Mix canola and sesame oil.
Keywords
- coconut milk
- broccoli
- zucchini
- salmon
- leek
- paprika
- salmon fillet
- ginger
- garlic
- olive oil
- sesame
- onion
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Cooking tools:
- Mixing bowl
- Whisk
- Colander
- Baking sheet
- Parchment paper
- Oven
- Chef's knife
- Cutting board
- Measuring spoon
Ingredients
- 1 (150 g) Bell pepper (red, fresh)
- ½ Teaspoon Olive oil
- 200 g Alaska pollock, pollock fillet (fresh or frozen, organic)
- ⅛ (62,5 g) Broccoli (fresh)
- ½ (50 g) Onion (fresh)
- ⅜ (1 g) Garlic (fresh)
- 1 Pinch(s) Ginger (fresh)
- 1 Pinch(s) Salt, table salt, sea salt
- 1 Pinch(s) Pepper (black)
- 1 Pinch(s) Dill (fresh or dried)
- 100 ml Coconut milk (canned, creamy)
- ½ Teaspoon Sesame oil
- 1 (46 g) Spring onions, scallions (fresh)
- ½ (105 g) Zucchini (fresh)
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