 |
|
|
|
|
|
|
|
|
 |
|
|
|
The Online Slimming Club web site has been developed to offer everything that a
local slimming club can provide and much more, but without the time, expense, the
travel and the embarrassing public weigh in.
|
|
|
|
 |
|
 |
|
|
|
|
|
|
|
Click here to take the free OnlineSlimmingClub
profile. |
|
|
|
|
|
|
|
|
|
Preparation time:
20 minutes
Cooking time:
10 minutes
Serves:
4
Calories:
455
(per serving)
Fat:
10
g (per serving)
|
|
|
|
|
|
|
 |
|
|
|
Ingredients
3 tbsp lime juice
2 tbsp fish sauce
2 tbsp rice vinegar
2 tbsp sesame oil
3 tbsp dark soy sauce
1 tbsp runny honey
2 green chillies, deseeded and finely chopped
1 stick of lemon grass, halved and roughly crushed
4 x approx 175g/6oz fresh trout fillets
300g/10oz Basmati rice
5 spring onions, finely sliced
225g/8oz mange tout, blanched
225g/8oz carrots, cut into thin sticks
Mix together the lime juice, fish sauce, rice vinegar, sesame oil, soy sauce, honey, green chillies and lemon grass in a large bowl. Add the fish fillets and leave to marinade for 15 minutes.
Meanwhile, cook the rice in lightly salted water as per instructions.
Remove the fish from the marinade and place in a non-stick frying pan, cook for four minutes on each side. Remove the fish onto a plate and add the mange tout, carrots and spring onions to the pan.
Pour in any remaining marinade and cook for two minutes.
Spoon the vegetables on a plate and top with the fish. Drain the rice and serve in a bowl.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
