cambodian

Baked Lemongrass Fish With Cucumber Herb Salad And Rice

Name: Baked Lemongrass Fish With Cucumber Herb Salad And Rice
Yield: 1 serving
Cuisine: cambodian
Ingredients: 200 g white fish fillet (such as cod or haddock); 12 g lemongrass, tender inner part finely minced; 6 g garlic, minced; 10 g fish sauce; 12 g vegetable oil; 18 g lime juice; 140 g cucumber, thinly sliced; 8 g fresh mint leaves; 200 g cooked jasmine rice

This baked dish pairs white fish fillet with lemongrass, tender inner part finely minced, fish sauce and cucumber, thinly sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced Heart friendly Gluten free Pescatarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

49 g Protein

67 g Carbohydrates

16 g Fat

2 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

200g white fish fillet (such as cod or haddock) 200 kcal
12g lemongrass, tender inner part finely minced 4 kcal
6g garlic, minced 9 kcal
10g fish sauce 4 kcal
12g vegetable oil 106 kcal
18g lime juice 5 kcal
140g cucumber, thinly sliced 21 kcal
8g fresh mint leaves 3 kcal
200g cooked jasmine rice 260 kcal

Cooking instructions

Heat oven to 425 F (220 C). Line a small tray with foil.
lemongrassgarlicfish saucevegetable oillime juice
Mix lemongrass, garlic, fish sauce, oil, and 1/2 the lime juice; rub onto the fish and let sit 10 minutes.
Bake fish 10-12 minutes until flaky.
lime juicecucumberfresh mint leaves
Toss cucumber with mint and remaining lime juice; season with a pinch of salt if desired.
cucumbercooked jasmine rice
Serve fish with cucumber herb salad and cooked jasmine rice.