5 tablespoons CERELAC® Rice & Soya
25g red snapper, deboned
200ml warm water (40°C)
25 minsTime total
1. Steam the fish and cauliflower until cooked and tender. Remove the bones from the fish.
2. Blend them in a blender until smooth.
3. In a bowl combine ingredients with CERELAC® Rice & Soya and warm water, stir well and serve immediately.
Nutrition count per serving
Energy: 117 kcal
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