Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 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 whole fish
- 1 Tbs. COARSE SALT
- 1/4 tsp. GARLIC POWDER
- 1/4 tsp. COARSE RED PEPPER, ground
- 1 cup HOT OIL
Directions
Clean and Scale whole fish and remove insides.
Cut 3 large deep diagonal gashes on each side.
Combine: 1 Tbs. COARSE SALT, 1/4 tsp. GARLIC POWDER, 1/4 tsp. COARSE RED PEPPER, ground, for each fish.
Rub salt mixture well into gashes on both sides.
Fry in 1 cup HOT OIL until light brown.
Reduce heat and continue frying slowly until fish is quite brown but not burned.
Lift fish from fat. Wrap in brown paper while still hot, cool, and refrigerate.
The fish will stay fresh for two weeks or longer if refrigerated.
Category:Somalian Recipes
Category:Somalian Meat Dishes