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Sole satay heart
Photo: Mike Kenneally

Sole satay heart

24 ingredients 30 min + 30 min Serves 2 openrecipes

Fillets of sole cooked en papillote in a rich satay sauce and served with rice and a light salad. Quick, tasty and - if you have an accommodating fishmonger - very simple.

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Estimated Nutrition (whole recipe, rough)

1157
Calories
25g
Protein
80g
Fat
98g
Carbs

Counts 19 of 21 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.

What these numbers assume — 19 portions →
Ingredient Portion assumed kcal
Coconut 1/2 cup shredded (40g) 283
Rice 1 cup cooked (158g) white 206
Peanut 1 oz (28g) 161
Cashew 1 oz (28g / ~18 nuts) 157
Olive Oil 1 tbsp (14g) 119
Butter 1 tbsp (14g) 102
Onion 1 medium (110g) 44
Lemon Sole juice of 1 lemon (48ml) 12
Lemon juice of 1 lemon (48ml) 12
Lime juice of 1 lime (44ml) 11
Turmeric 1 tsp ground (3g) 9
Soy Sauce 1 tbsp (15ml) 9
Chili 1 tsp (2.7g) 8
Shallot 1 tbsp minced (10g) 7
Iceberg Lettuce 1 cup shredded (36g) 5
Garlic 1 clove (3g) 4
Vinegar 1 tbsp (15ml) distilled 3
Mustard 1 tsp (5g) yellow 3
Ginger 1 tsp grated fresh (2g) 2
Cashew Nut not in our table 0
Coriander not in our table 0

Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.

Ingredients

  • 1 shallot
  • 2½cm/1in piece ginger
  • 5 garlic
  • ½ tsp ground turmeric
  • 2 tsp dark soy sauce
  • splash fish sauce
  • 1 red chilli
  • 2 tbsp vegetable oil
  • 2 tbsp crunchy cashew nut butter (or peanut butter)
  • 200ml/7fl oz coconut milk
  • 1 lemon sole
  • 1 spring onion
  • ¼ red pepper
  • 1 lime
  • 1 tbsp shelled cashew
  • ½ red chilli
  • handful fresh coriander
  • 1 lime
  • 1 cup basmati rice
  • 1 iceberg lettuce
  • 1 tbsp white wine vinegar
  • 3 tbsp olive oil
  • 1 tsp Dijon mustard
  • 1 lemon

Directions

Step-by-step directions aren't available for this recipe in our database. View the full recipe at the original source →
By bbcfood · Recipe sourced from openrecipes

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