2 Serves
25 Mins
In a large shallow pan, combine the sugar and a splash of water. Heat gently over medium heat, swirling the pan until the sugar dissolves completely.
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FilipinoVitamin E
1 mg / 15 mgVitamin K
56 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
11 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
11 µg / 2.4 µgFolate
59 µg / 400 µgCalcium
95 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
111 mg / 420 mgPhosphorus
333 mg / 1,250 mgPotassium
612 mg / 4,700 mgSodium
1280 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
50 µg / 55 µgFiber
3 g / 28 gSugar
15 g / 50 gSaturated Fat
2 g / 20 gCholesterol
43 mg / 300 mgCaffeine
0 mgNet Carbs
40 gAlcohol
0 g
Increase the heat to medium-high and boil the syrup until it reaches a dark amber color. Stir in the fish sauce, most of the fresh chili, and most of the fresh ginger, then add a tablespoon of water to thin the consistency.
Place the white fish fillets skin-side down and the baby bok choy cut-side down into the pan. Cover with a lid and simmer for 4 to 5 minutes until the fish is opaque and cooked through, and the bok choy is tender.
Remove from heat, squeeze fresh lemon juice over the fish, and garnish with the remaining chili, ginger, and fresh coriander leaves. Serve immediately alongside cooked white rice.
80
g13
g67
g
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Egyptian