This dish needs only 20 minutes of attention at the stove. The coconut nage delivers a whisper of sweetness, ginger-chile heat and a splash of lime, and the broth is light enough to suit a summer dinner with plenty of chilled wine. I paired it with the best of Mâconnais, wines that express citrus and minerals balanced by a touch of grapy richness. I served sautéed sugar snap peas alongside, on separate plates.
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Serving Size: 1 serving (225g) | ||
Recipe Makes: 6 servings | ||
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Calories: 89 | ||
Calories from Fat: 45 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5g | 7 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 3.3g | ||
Cholesterol 14.8mg | 5 % | |
Sodium 53mg | 2 % | |
Potassium 199mg | 5 % | |
Total Carbohydrate 4.2g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 3.7g | ||
Protein 6.1g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 89
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