4 Serves
35 Mins
Rinse the white fish fillets and pat them dry with paper towels. Cut the fish into 2-inch chunks and place them in a bowl.
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Vitamin K
11 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
43 µg / 400 µgCalcium
73 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
41 mg / 420 mgPhosphorus
198 mg / 1,250 mgPotassium
389 mg / 4,700 mgSodium
332 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
13 µg / 55 µgFiber
5 g / 28 gSugar
7 g / 50 gSaturated Fat
0 g / 20 gCholesterol
23 mg / 300 mgCaffeine
0 mgNet Carbs
38 gAlcohol
0 g
Add your preferred marinade to the fish chunks and let them rest for 10 minutes to absorb the flavors.
Heat a skillet half-filled with cooking oil. Lightly coat the fish chunks with cornstarch and fry them over medium heat until they turn light golden. Remove the fish from the skillet and drain on paper towels.
In the same skillet, heat a small amount of oil over moderately high heat. Stir-fry the sliced onion until aromatic.
Add the peas and the fried fish back into the skillet. Pour in the sauce mixture consisting of curry powder, sugar, ketchup, salt, and water, then gently stir to combine.
Cover the skillet and simmer for 5 minutes. Serve the fish immediately over a bed of steamed rice.
2
g14
g32
g
Uzbek
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