Sukiyaki with Fish

Sukiyaki with Fish is a delightful twist on the traditional Japanese hot pot, combining tender fish fillets with fresh vegetables in a savory-sweet soy-based broth. This high-protein dish is perfect for a comforting meal that celebrates the flavors of the ocean.

Ingredients

• White fish fillets (such as cod or snapper) - 300 grams
• Firm tofu, cubed - 200 grams
• Shiitake mushrooms, sliced - 100 grams
• Napa cabbage, chopped - 100 grams
• Spring onions, chopped - 2
• Carrot, thinly sliced - 1 medium
• Sukiyaki sauce - 100 ml
• Water - 200 ml
• Mirin - 30 ml
• Sesame oil - 1 tablespoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Prepare all the ingredients by slicing the fish, tofu, mushrooms, and vegetables.
2. In a large skillet or shallow pot, heat the sesame oil over medium heat.
3. Add the sliced carrots and shiitake mushrooms, sautéing for 2-3 minutes until slightly softened.
4. Add the chopped napa cabbage and spring onions, stirring for another 2 minutes.
5. Pour in the sukiyaki sauce, mirin, and water, bringing it to a gentle simmer.
6. Carefully place the fish fillets and cubed tofu into the pot, cooking for about 5-7 minutes or until the fish is cooked through.
7. Season with salt and black pepper to taste and serve hot.

Nutrition

• Calories: 450
• Protein: 40 g
• Carbs: 25 g
• Fiber: 3 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 80 mg
• Total Fat: 18 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.6 L

Health Benefits

• High in protein, supporting muscle health and maintenance.
• Rich in omega-3 fatty acids from fish, beneficial for heart health.

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