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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.

HealthyDinnerSeafoodHigh ProteinLow Carb

Estimated Nutrition

Per Serving Total
Calories 447.1 kcals 1788.4 kcals
Carbohydrates 18.6 grams 74.2 grams
Fat 28.1 grams 112.5 grams
Protein 29.7 grams 118.8 grams
Cook Time
20 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

BakingIngredients
3
tbsp
Palm Sugar
Alternatively use soft brown sugar
CondimentsSauces
2
tbsp
Thai Fish Sauce
2
tbsp
Rice Wine Vinegar
2
tbsp
Soy Sauce
Liquids
2
tbsp
Lime Juice
150
ml
Vegetable Stock
NutsSeeds
2
clove
Garlic
Roughly chopped
1
stick
Lemongrass
Finely chopped
1
piece
Lime Leaf
Finely chopped
3
tbsp
Mint
Fresh, roughly chopped
3
tbsp
Coriander
Fresh, roughly chopped
2
stick
Lemongrass
Bruised and chopped in half
OilsFats
30
ml
Vegetable Oil
For the sauce
30
ml
Vegetable Oil
For the fish
2
tbsp
Sesame Oil
Seafood
4
piece
Turbot Fillets
150g per fillet, skin on, pin-boned
Vegetables
2
piece
Banana Shallots
Peeled and finely diced
5
cm
Root Ginger
Cut into julienne
4
piece
Bok Choi
Halved
150
g
Tenderstem Broccoli
2
cm
Root Ginger
Thinly sliced

Steps

  • 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.