Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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
- =
- 450 g (1 lb) featherback fish, or cod, kingfish or flounder
- 1 clove garlic
- 1 teaspoon ground ginger
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon salt
- 1/2 teaspoon chili flakes
- water to moisten fingers
- 250 ml (1 cup) oil for deep frying
- =
Directions
Fillet the fish and flake the flesh then put in a mortar. Put in garlic and ginger and pound the mixture to a paste. Add in the turmeric, salt and chili flakes. Pound for 10-12 minutes. Moist your hands with water and scoop some of the pasty mixture and flatten it on your palm until it resembles a cookie. Heat oil in a pan and deep-fry the fish fritters for 4-5 minutes or until golden brown. Drain excess oil in absorbent paper before serving.