Photo: Pille R. Priske
Fried melon and red mullet with a ginger pickle, nasturtium leaves, wild rice and a kaffir lime foam
24 ingredients
1 hr
Serves 2
openrecipes
Storing the melon in a sealed bag has a magic effect on the flavour. Go all out with the cheffy touches here with lime foam, deep-fried wild rice popcorn and edible nasturtium leaves.
Estimated Nutrition (whole recipe, rough)
729
Calories
16g
Protein
48g
Fat
65g
Carbs
Counts 11 of 16 ingredients — the other 5 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Wild Rice | 1 cup cooked (164g) | 166 |
| Milk | 1 cup (244ml) whole | 149 |
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lime | juice of 1 lime (44ml) | 11 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Melon | not in our table | 0 |
| Rapeseed Oil | not in our table | 0 |
| Tamarind | not in our table | 0 |
| Asafoetida | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 piel de sapo melon
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 2 fillets red mullet
- 3 tbsp rapeseed oil
- 1 tsp cumin
- 2 tsp sesame seeds
- 200g/7oz root ginger
- 1 green chilli
- 1 tsp red chilli powder
- salt
- 100g/3½oz tamarind
- 100g/3½oz palm sugar
- pinch asafoetida
- 1 dried red chilli
- ½ tsp mustard seeds
- 5-6 curry leaves
- vegetable oil
- 50g/1¾oz wild rice
- , to taste salt
- 200ml/7fl oz full-fat milk
- 4 lime leaves
- 1 tsp lecithin
- handful of nasturtium
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes