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)
- Slice the cucumber into strips with a peeler.
- 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.
- 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.
- 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|
|Saturated fatty acids (g)||2.6|
|Dietary fiber (g)||5.6|
Calculated With: caloriesfinder.com