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Ingredients
- 400 g pike-perch fillets, skin on (4 fillets, 1 cm thick),
- 1 ½ tbsp fish sauce (20 g)
- 2 tsp toasted sesame oil (10 g)
- 7 - 8 sprigs fresh dill, leaves only
- 1 orange, preferably organic, zest and juice
- 500 g water
- 600 - 700 g fresh sweetcorn kernels (from 5-6 corn cobs)
- 2 tsp salt
- 400 g mixed vegetables, cut in slices (5 mm), or bite-size pieces (e.g. carrots, broccoli, cauliflower)
- 40 g butter
- Nutrition
- per 1 portion
- Calories
- 1461 kJ / 350 kcal
- Protein
- 26 g
- Carbohydrates
- 29 g
- Fat
- 12 g
- Fibre
- 7.6 g
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