Print
Email
Add a photoServings: 2
Ingredients
- 2 x Steaks of salt fish
- 2 x Cloves garlic, sliced Fresh rosemary
- 2 Tbsp. Butter Sprinkle of flour Extra virgin olive oil
- 20 x Potatoes, medium sized Extra virgin olive oil Black pepper
- 2 whl garlic cloves Veg. oil for frying Sprinkle sesame seed oil
- 4 x Handfuls bok choy Sprinkle soy sauce
- 4 x Handfuls stems
Directions
- Stuff the fish with the herbs and garlic in holes on the sides. Sprinkle some flour on the fish and then pour some extra virgin olive oil on top.
- Part boil the potatoes, halve them and then roast with extra virgin olive oil and butter on the cooker. Now put the salt fish on top and add in black pepper and lemon peel. Leave in the oven for 25 min, the fish ir ready when it is hot all through.
- For the bok choy, pour the veg. oil in a wok and add in the stems. Next add in the sesame oil, garlic and bok choy. Finish off with some soy sauce and wok for about 5 min.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1614g | |
| Recipe makes 2 servings | |
| Calories 1336 | |
| Calories from Fat 113 | 8% |
| Total Fat 12.97g | 16% |
| Saturated Fat 7.78g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 178mg | 7% |
| Potassium 6739mg | 193% |
| Total Carbs 279.95g | 75% |
| Dietary Fiber 35.2g | 117% |
| Sugars 12.5g | 8% |
| Protein 32.56g | 52% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
