Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| 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
- 1 fish weighing about 2 lbs.
- 1 1/2 cups taheeni (sesame oil)
- 1 1/2 CupS chopped onion
- 1 cup olive oil
- 3/4 Cup lemon juice
- 1 1/4 tsp. salt
- Water
Directions
Clean and salt fish. Refrigerate for several hours. Allow it to return to room temperature, sprinkle with olive oil and bake in moderate oven until flesh seems to flake apart easily under a fork. Meanwhile fry onions in olive oil until yellow. Beat lemon juice and water slowly into the taheeni, adding more lemon juice to taste if necessary. The taheeni sauce will become very creamy. Mix onions into sauce, pour over the baked fish and return it to the oven. Bake about 20 minutes in moderate oven. Some of the sauce will be absorbed into the fish and the onions will be very well cooked. Serve this dish cold.
Category:Kuwaiti Recipes
Category:Kuwaiti Meat Dishes