Estimated Nutrition (whole recipe, rough)
Counts 8 of 12 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Whitefish | not in our table | 0 |
| Whiting | not in our table | 0 |
| Trout | 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
- 8 to 12 cloves whole garlic,
- 1 peeled
- 2 fresh red peppers sliced
- 1 in chunks
- 1 ts cumin or to taste
- 1/2 ts turmeric or to taste
- 1 salt and freshly ground
- 1 pepper to taste
- 1/4 c vegetable oil
- 1 c water
- 3 lb whitefish, whiting, sea bass
- 1 or trout fillets
- 1 paprika to taste
Directions
Put the garlic, fresh red pepper, cumin, turmeric, salt, pepper, oil and water in a saucepan and simmer very slowly, covered for about 1 1/2 hours. Be careful not to let the sauce burn, adding water if necessary.
Pour some of the sauce in a baking pan and place the fish on top.
Spoon the rest of the sauce around the fish. Cover and simmer on top
of the stove for 15-20 minutes or until the fish flakes. Serve the
next day reheated as an appetizer.
Category:Yemeni Recipes
Category:Yemeni Appetizers