Fish with Tomato and Basil
Ginger and garlic add depth of flavour to the tomato and basil sauce, perfect for stir fried chunks of fresh fish.
| Average Quantity per Serving | Quantity per 100g |
| Energy (Kj) | 1026 | 413.7 |
| Weight (g) | 248 | 100 |
| Protein TOTAL (g) | 26 | 10.4 |
| Fat TOTAL (g) | 13.4 | 5.4 |
| - Saturated fats (g) | 3.1 | 1.2 |
| Carbohydrates TOTAL (g) | 4.3 | 1.7 |
| Sodium (mg) | 113 | 45.5 |
| Dietary Fibre (g) | 1.5 | 0.6 |
| Iron (mg) | 0.9 | 0.3 |
11 INGREDIENTS...
25 MINUTES
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b995a497-8117-44ea-9bec-1ec1e595c3ef
4 2
Ingredients
4
(500g)
boneless
white fish fillets
1 1/2 tbsp
oil
1
medium (150g)
onion
, sliced
1
clove
garlic
, crushed
1
tsp
grated
ginger
2
medium
(300g)
tomatoes
, peeled and chopped
2
tsp
MAGGI Fish Sauce
1
tbsp
vinegar
1
tsp
sugar
1
tbsp
chopped
basil
Nutrional Information
How to make
1. Cut each fillet into 3 pieces. Heat 1 tbsp oil in a medium frying pan over medium high heat. Add fish; cook 2 minutes per side, or until cooked through. Remove fish, keep warm.
2. Heat remaining oil in frying pan over medium heat. Add onion, garlic and ginger, cook 1 minute. Add tomato, MAGGI Fish Sauce, vinegar, sugar and basil; bring to the boil, simmer 2-3 minutes. Return fish to pan, heat through. Serve with boiled rice.
Please note that the nutritional information supplied for this recipe does not include "rice for serving".