To reduce the potassium, bring the carrots to a boil in a separate pot and drain them prior to adding to the remainder of the dish.
- 5 cups water (boiling)
- 2 frozen white fish fillets
- 1 cup chopped green onion
- 1 tbsp minced ginger
- 2 cloves chopped garlic
- 1 cup diced carrot**
- 1 cup diced celery
- basil
- cilantro
- mint
- black pepper
- lime
1 cup bean sprouts
1 cup cooked long grain rice
Dried chilies (if you like it spicy)
- Sauté ginger, garlic, celery, and green onions in 1 tbsp oil.
- Add boiling water, fish, carrots, and celery.
- Simmer until fish is cooked. Season with black pepper and fresh herbs.
- Add cooked rice and serve hot.
- Garnish with bean sprouts, more fresh herbs, and a squeeze of lime juice.
Calories: 66 g
Protein: 3 g
Carbohydrates: 10 g
Fibre: 1.5 g
Total Fat: 1.7 g
Sodium: 76 mg
Phosphorus: 48.5 mg
Potassium: 182 mg
Servings per recipe: 12
Serving size: 1 cup
1 vegetable
