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6 Serves
68 Mins
Clean and cut the white fish into portions, then season with salt and pepper.
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VietnameseVitamin K
7 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
67 µg / 400 µgCalcium
133 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
173 mg / 420 mgPhosphorus
632 mg / 1,250 mgPotassium
939 mg / 4,700 mgSodium
600 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
4 mg / 2.3 mgSelenium
45 µg / 55 µgFiber
4 g / 28 gSugar
1 g / 50 gSaturated Fat
1 g / 20 gCholesterol
62 mg / 300 mgCaffeine
0 mgNet Carbs
67 gAlcohol
0 g
Heat vegetable oil in a large pot over medium heat and sear the fish until golden, then remove and set aside.
In the same pot, sauté the chopped onion and garlic until fragrant.
Add the tomato paste, vegetables, and hot water to the pot, bringing the mixture to a simmer.
Stir in the rice, return the fish to the pot, and cook covered until the liquid is absorbed and the rice is tender.
30
g65
g28
g
Lebanese
Iraqi