Turbot with a Ginger and Lime Sauce and Steamed Greens

Fragrant turbot fillets served with aromatic steamed bok choi and broccoli in a zesty ginger and lime sauce.

Healthy Dinner Seafood High Protein Low Carb

Estimated Nutrition

Calories

447.1

kcal / serving

1788.4 kcal total

Carbs

18.6g

per serving

74.2 g total

Fat

28.1g

per serving

112.5 g total

Protein

29.7g

per serving

118.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Palm Sugar

Alternatively use soft brown sugar

CondimentsSauces

tbsp

Thai Fish Sauce

tbsp

Rice Wine Vinegar

tbsp

Soy Sauce

Liquids

tbsp

Lime Juice

150

Vegetable Stock

NutsSeeds

clove

Garlic

Roughly chopped

stick

Lemongrass

Finely chopped

piece

Lime Leaf

Finely chopped

tbsp

Mint

Fresh, roughly chopped

tbsp

Coriander

Fresh, roughly chopped

stick

Lemongrass

Bruised and chopped in half

OilsFats

Vegetable Oil

For the sauce

Vegetable Oil

For the fish

tbsp

Sesame Oil

Seafood

piece

Turbot Fillets

150g per fillet, skin on, pin-boned

Vegetables

piece

Banana Shallots

Peeled and finely diced

Root Ginger

Cut into julienne

piece

Bok Choi

Halved

150

Tenderstem Broccoli

Root Ginger

Thinly sliced

Method

Heat oil in a pan and sauté shallots for 2 minutes.

Add garlic, ginger, lemongrass, and lime leaf, cooking for 3 minutes.

Stir in fish sauce, sugar, vinegar, lime juice, and stock, then simmer for 3 minutes.

Heat a large pan with oil and cook turbot skin-side down for 3 minutes per side.

Allow the fish to rest on a warm plate.

Steam bok choi, broccoli, ginger, and lemongrass with sesame oil and soy sauce for 5 minutes.

Stir fresh mint and coriander into the warm sauce.

Serve the fish over the greens, skin removed, and topped with sauce.