nepali

Pan-Seared Trout with Timur Lemon and Buckwheat Dumplings

Name: Pan-Seared Trout with Timur Lemon and Buckwheat Dumplings
Yield: 1 serving
Cuisine: nepali
Ingredients: 200 g trout fillet; 80 g buckwheat flour; 170 g water; 10 g vegetable oil; 12 g ghee; 20 g lemon juice; 1 g ground timur (Sichuan pepper); 3 g salt

This pan-seared dish pairs trout fillet with buckwheat flour, lemon juice and ground timur. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Heart friendly Pescatarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

Build a meal plan

Estimated macros per portion

50 g Protein

63 g Carbohydrates

27 g Fat

10 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

200g trout fillet 200 kcal
80g buckwheat flour 274 kcal
170g water 0 kcal
10g vegetable oil 88 kcal
12g ghee 106 kcal
20g lemon juice 6 kcal
1g ground timur (Sichuan pepper) 3 kcal
3g salt 0 kcal

Cooking instructions

buckwheat flourwatersalt
Mix buckwheat flour with water and salt to make a soft dough; rest 5 minutes.
water
Pinch dough into small dumplings and drop into simmering salted water; cook until they float plus 1 minute, then drain.
trout filletlemon juiceground timur (Sichuan pepper)salt
Season trout with salt, ground timur, and half the lemon juice.
trout filletvegetable oil
Heat oil in a skillet and sear trout 3 to 4 minutes per side until cooked through.
buckwheat flourgheelemon juice
Toss the cooked buckwheat dumplings with ghee and remaining lemon juice.
trout filletlemon juice
Serve trout alongside the dumplings, spooning any pan juices over the fish.