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georgian

Shrosha Style River Fish with Walnut Garlic Sauce

This pan-fried dish pairs white fish fillet, boneless with walnuts, finely ground, garlic, minced and sunflower oil. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner
Medium
Balanced Pescatarian Gluten free High satiety
300 kcal 2000 kcal
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Estimated macros per portion

45 g Protein
22 g Carbohydrates
44 g Fat
4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 180g white fish fillet (carp or similar), boneless 180 kcal
  • 11g sunflower oil 97 kcal
  • 15g corn flour (fine cornmeal) 55 kcal
  • 45g walnuts, finely ground 294 kcal
  • 7g garlic, minced 10 kcal
  • 10g cider vinegar 2 kcal
  • 10g fresh cilantro, chopped 4 kcal
  • 1g ground coriander 2 kcal
  • 33g warm water 0 kcal
  • 2g salt 0 kcal
  • 1g black pepper, ground 2 kcal

Cooking instructions

  1. white fish fillet (carp or similar)corn flour (fine cornmeal)saltblack pepper
    Pat the fish dry and season with salt and black pepper. Dust lightly with corn flour on both sides.
  2. white fish fillet (carp or similar)sunflower oil
    Heat sunflower oil in a nonstick skillet over medium-high heat. Pan-fry the fish 3-4 minutes per side until browned and just cooked through; transfer to a plate.
  3. walnutsgarliccider vinegarground corianderwarm watersalt
    In a bowl, mash walnuts with garlic, coriander, and a pinch of salt. Stir in vinegar, then add warm water a spoon at a time to make a thick, spoonable sauce.
  4. walnutsfresh cilantro
    Stir chopped cilantro into the walnut sauce.
  5. white fish fillet (carp or similar)walnutsgarlicwarm water
    Return fish to the skillet off heat for 30 seconds just to warm. Spoon walnut garlic sauce over the fish.
  6. Serve immediately, with extra sauce for dipping.

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