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Ventresca de bonito con salsa de soja, jengibre y ajos
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Ingredients
- 1 ventresca de bonito (de 1 kg aprox.)
- 4 dientes de ajo
- 4 ramitas de perejil fresco (sólo las hojas)
-
1
trozo de raíz de jengibre fresca (10-15 g)
or 1 pellizco de jengibre molido - 1 pellizco de curry en polvo
- ¼ de cucharadita de pimentón dulce
- ½ cucharadita de comino en grano
- 1 pellizco de pimienta blanca molida
- 40 g de zumo de limón
- 50 g de aceite de oliva virgen extra
- 50 g de salsa de soja
- 300 g de agua para el vapor
- Nutrition
- per 1 ración
- Calories
- 1928 kJ / 461 kcal
- Protein
- 62.8 g
- Carbohydrates
- 1.7 g
- Fat
- 22.5 g
- Saturated fat
- 4.3 g
- Fiber
- 0.1 g
- Sodium
- 813.6 mg
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