FISH FILLET ON POMODORO PASTA RECIPE
AJI-NO-MOTO® UMAMI SEASONING
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Ingredients
6 pieces (350 grams) Fish Fillet (Tilapia)
1 teaspoon (5 grams) Salt
1/2 teaspoon (2.50 grams) Ground black pepper
8 teaspoons (40 ml) Cooking Oil
1/2 cup (80 grams) Onion, minced
2 tablespoons (20 grams) Garlic, minced
3/4 kilo (750 grams) Tomato, diced
1 pack (11 grams) AJI-NO-MOTO® Umami Seasoning
2 tablespoons (30 ml) Fish sauce
1/4 teaspoon (1.25 grams) Ground black pepper
1/2 cup (125 ml) Water
7 cups (1000 grams) Penne pasta, cooked
1 cup (20 grams) Basil leaves
NUTRITION INFORMATION
| Nutrition Facts | |
|---|---|
| Calories per serving (kcal) | 419.6 |
| Carbohydrates (g) | 70.7 |
| Proteins (g) | 17.1 |
| Fat (g) | 7.4 |
| Dietary Fiber (g) | 5.6 |
| Calcium (mg) | 99.9 |
| Iron (mg) | 3.8 |
| Sodium (mg) | 857.8 |
Good to Know Nutrition Facts!
> Low Fat Meal Set: Banana + Fish Fillet Pomodoro Pasta
> This pasta dish is low in fat and cholesterol, but high in lycopene which are all helpful for maintaining a good heart health.
Preparation time: 10 minutes
Cooking time: 30 minutes
Procedure
- SEASON. Season the fish fillets with salt and pepper. Set aside in the chiller for at least 15 minutes.
- SEAR. In a hot pot, pour oil and sear the fish fillet until slightly brown. Set aside.
- SAUTÉ. In the same pan, sauté onion, garlic and tomatoes. Cook until tomatoes are soft.
- SEASON. Add AJI-NO-MOTO®, fish sauce and pepper.
- SIMMER. Add water and let it simmer for 2-3 minutes.
- TOSS AND SERVE. Add the Penne Pasta and toss completely. Add the basil leaves and continue tossing for 1 minute. Serve
Makes 6 servings
Serving size: 1 cup Pasta and 1 piece Fish Fillet
187 grams (127 grams Pasta, 60 grams fish fillet)
Cooking Tips
Fish Fillets can also be pan grilled instead of searing.
Product Used
