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Carp Fillet Salad with Basmati Rice, Nori Sheets and Mustard Sprouts - FoodEverest.com


Carp fillets – 55 g

Basmati rice – 40 g (4 teaspoons)

Cucumber (strips) – 30 g

Peanut oil – 15 g (1 not full tablespoon)

Red beet leaves – 15 g

Garlic (chopped) – 4 g

Low-sodium salt – 2 g (a pinch)

Mustard sprouts – 2 g (a sprinkle)


  1. Slice the cucumber into strips with a peeler.
  2. Rinse the basmati rice thoroughly in cold water, drain, place in a pot (1 part of rice and 1 and a half part of water), and cover with a lid, bring to a boil, lower the heat and simmer for 8 min. Don’t remove the lid while simmering. When finished, turn off the heat and allow the rice to swell for another 5 min.
  3. Rub the carp fillet with chopped garlic, oil and salt, then place in a baking pan and bake in a preheated oven at 200 ⁰C for 12-15 min.
  4. Combine all the ingredients in a serving plate and spice up with a dressing.

We recommend the roasted garlic and sesame seed dressing!

Nutrition facts, per serving  
Calories (kcal) 498
Protein (g) 21
Fat (g) 19.2
Saturated fatty acids (g) 2.6
Carbohydrates (g) 62
Sugars (g) 3
Dietary fiber (g) 5.6
Sodium (mg) 834
Cholesterol (mg) 38

Calculated With: caloriesfinder.com