Fish and vegetable lunch

Name: Fish and vegetable lunch
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1
Ingredients: 125 g fish; to taste soy sauce; 50 g buckwheat; 50 g carrots; 50 g white cabbage; 20 g onion; 5 g sunflower oil; to taste salt; to taste ground black pepper

Fish cooked with vegetables in soy sauce, served with boiled rice and salad.

Total: 40 min
Servings: 1
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 478
Protein: 33 g
Fat: 16 g
Carbs: 52 g

Ingredients

for 1 serving

fish125 g
soy sauceto taste
buckwheat50 g
carrots50 g
white cabbage50 g
onion20 g
sunflower oil5 g
saltto taste
ground black pepperto taste

Method

4 steps

Boil 50 g of buckwheat in a 1:2 ratio (grain:water) until done. Approximately 100-110 g of cooked rice.
Chop the carrots, cabbage, and onion. Sauté the vegetables in sunflower oil until soft.
Add the fish, soy sauce, salt, and pepper to the vegetables. Simmer until the fish is cooked.
Serve the fish with the vegetables and boiled rice.