Photo: Swathi Handique
Vietnamese fish curry
9 ingredients
5 min + 15 min
Serves 4
openrecipes
Low-cal curry can be easily created when you have this clever little dish up your sleeve
Estimated Nutrition (whole recipe, rough)
612
Calories
57g
Protein
17g
Fat
52g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| 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
- 400g skinless white fish fillet, cut into big chunks
- 1 green chilli , finely sliced
- 1cm piece ginger , grated
- 1 garlic clove , finely sliced
- 200ml chicken or fish stock
- 2 limes , 1 juiced, 1 halved
- big bunch coriander , chopped
- fish sauce , to season
- 150g rice vermicelli , cooked following pack instructions
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes