Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Snapper | 100g cooked | 128 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| 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
- 4 fresh small salmon or snapper
- 3 tablespoons peeled and finely grated fresh ginger
- 2 fresh red chiles, mashed into a pulp
- 1 teaspoon salt
- 1-1/2 cups vegetable oil
Directions
1 Scale and clean all the fish, remove the gills, and cut off the fins and the tails. Lay the fish flat on a chopping board, and make 2 deep but short diagonal cuts in each side, leaving 1/2 inch between the 2 cuts.
2 Prepare the seasoning by mixing the ginger, chiles, and salt into a paste, and stuff some in the cuts on both sides of each fish. Rub some of the remaining paste all over the fish.
3 Heat the oil in a deep skillet, and deep-fry each fish until crisp and golden brown, being careful not to overcook. Remove from the oil and drain.
4 Serve hot.
Category:Ghanan Recipes
Category:Ghanan Snacks