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Ingredients
Sauce
- 1 fresh long red chilli, trimmed, deseeded if preferred and cut into halves
- 20 g fresh ginger, peeled and cut into pieces
- 3 garlic cloves
- 30 g tamari (see Tips)
- 1 tsp lime juice
- 1 tsp raw sugar
Fish parcels
- 200 g jasmine rice
- 900 g water
- 1 bunch bok choy (approx. 250 g), stalks trimmed
- 600 g firm white fish fillets, cut into approx. 100 g portions
- 100 g carrots, cut into julienne (see Tips)
- sesame seeds, for sprinkling
- spring onions/shallots, cut into thin slices, for garnishing
- fresh long red chilli, cut into thin slices, for garnishing
- lime, cut into cheeks, to serve
- Nutrition
- per 6 portions
- Calories
- 8309.8 kJ / 1978.5 kcal
- Protein
- 155.4 g
- Carbohydrates
- 173.3 g
- Fat
- 68.1 g
- Saturated Fat
- 11.7 g
- Fibre
- 24.3 g
- Sodium
- 2325.9 mg
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