Name: Oriental cod with asparagus
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1
Cuisine: Oriental
Ingredients: 1 1⁄2 Tbsp Shredded Coconut; to taste Black pepper; 1 Tbsp Coconut oil; 1 1⁄2 piece Spring onion; 1⁄2 piece Lemon (the juice); 100 g Carrot; 1⁄2 Tbsp Fresh ginger (Grater); 75 g Cauliflower; 1 1⁄2 Tbsp Balsamic vinegar; 1 piece Cod fish; 1 1⁄2 Tbsp Sesame oil; 1⁄2 piece Spring onion; 1⁄2 Tbsp Sesame seed

Fruit

Sesame

Fish

Citrus

Culicool

Dunschiller

Lunch

Dinner

Oriental

Paleo

Garnish:

Oriental cod with asparagus

 Pat the cod fillets dry and cut into 4 cm wide cubes and place on a plate. Sprinkle with ⅓ of the balsamic vinegar. 

 Clean the vegetables. Peel the carrots and make ribbons with a peeler. 

 Cut ⅓ off the bottom of the asparagus. Cut what is left off into 4 cm pieces. 

 Cut small cauliflower florets so that they are well cooked. 

 Slice the spring onions diagonally. Set a tablespoon aside for garnish. 

 Heat 1 tablespoon of coconut oil in the wok, let it heat up well. Stir fry the ginger with the carrot, cauliflower, asparagus, the spring onion and the remaining balsamic vinegar for about 4 minutes. Season with pepper. 

 Take the vegetables out of the wok and set aside and keep warm. 

 Pat the fish cubes dry, season with salt and pepper and roll them in coconut grater. 

 Fry them in coconut oil in the wok for 3 to 4 minutes. Add the vegetables to warm them up again. 

 Divide the vegetables and fish on a plate. Garnish with sesame seeds and spring onions. Sprinkle some lemon juice over it. 

Oriental cod with asparagus

Oriental cod with asparagus

Macros(per serving)

Macros(per serving)

Ingredients

Instructions

Go Premium to view the instructions of this and 2197 other Premium recipes.

Details

Share

Download for free

You may also like

Sweet potato salad

Living the Green Life

Tuna lasagna with zucchini

Culicool

Melon bowl

Culicool