Recipes ofStacey Hendriks

Nutritionist · ABN: 92511714336

What you eat impacts on how you feel, look, perform and your longterm health.

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Almond Coated Barramundi with Garlic Bok Choy

Thursday, August 29, 2019
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Portions
2
Ingredients
or2 Fillets of white Fish (Baramundi) (320 g)
or3 tbsp of almond flakes
or400 grams of bok choy
or3 tbsps of soy sauce (tamari) (54 g)
or2 cloves of garlic, crushed (6 g)
or1 egg, (50 g)
or20 grams of quinoa flour
Preparation
1.
Crack the egg into the bowl and whisk well. Set aside
2.
Prepare the coating of the fish by placing the flour on a plate and almond flakes in a bowl
3.
Coat the fish in the flour on both sides, then dip it into the egg mixture ensuring both sides are coated.
4.
Press the almond flakes on both sides of the fish.
5.
Meanwhile heat a non-stick fry pan and place the bok choy and the fish on the pan
6.
Drizzle the soy sauce over the bok choy and mix through garlic.
7.
Cook the fish and bok choy for a few minutes. If preferred cook the bok choy for a further 5 minutes
8.
Serve one of the almond coated fish beside half of the bok choy
Nutritional information
Per 100 gPer portion (433 g)% DRI
Energy98 kcal424 kcal21 %
Fat5 g21 g32 %
Fatty acids, total saturated1 g5 g24 %
Cholesterol22 mg93 mg31 %
Sodium381 mg1647 mg69 %
Carbohydrate4 g19 g6 %
Sugars1 g3 gremove
Fiber2 g10 g39 %
Protein10 g43 gremove
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Stacey Hendriks
Stacey Hendriks
Nutritionist · ABN: 92511714336
What you eat impacts on how you feel, look, perform and your longterm health.
Contact
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