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Nigerian-style Grilled Fish with Rice and Tomato Salad
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Ingredients
Suya Spice Oil Marinade
- 50 g roasted peanuts, unsalted
- 1 tsp ground black pepper
- 1 Tbsp dried thyme
- 1 Tbsp chilli powder
- 1 Tbsp garlic powder
- 1 Tbsp vegetable stock powder
- 1 tsp ground ginger
- ½ tsp curry powder
- 1 tsp salt
- 50 g vegetable oil
Fish, Rice and Salad
-
2
gilt-head bream, gutted, cleaned, max. 38 cm long, approx. 1200 g in total
or 1200 g white fish fillets, skin on or skinless - 2 sprigs fresh rosemary
- 1000 g water
- 1 ½ tsp salt
- 200 g long grain rice (e.g. basmati rice)
- 100 g onions, quartered, sliced (approx. 5 mm)
- 400 g tomatoes, cut in pieces (approx. 2 cm)
- 1 fresh jalapeño chilli, sliced (approx. 2 mm) (optional)
- ½ tsp ground black pepper
- 2 Tbsp lime juice
-
3
Tbsp fresh coriander leaves
or 3 Tbsp fresh parsley leaves
- Nutrition
- per 1 portion
- Calories
- 2527 kJ / 604 kcal
- Protein
- 48 g
- Carbohydrates
- 53 g
- Fat
- 22 g
- Saturated fat
- 2.7 g
- Fiber
- 4.6 g
- Sodium
- 1910 mg
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