Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sesame | 1 tbsp (14g) | 120 |
| Peanut Oil | 1 tbsp (14g) | 119 |
| Banana | 1 medium (118g) | 105 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Fish | 1 tbsp (18ml) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
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
- 750 g ( l 1/2 lb) fresh fish fillets or steaks
- about 125 g (4 oz.) fresh young ginger root
- juice of l lemon
- 2 tablespoons peanut oil
- 1 tablespoon sesame oil
- 6 cloves garlic, finely sliced
- 3 tablespoons sesame seeds
- 2 tablespoons soy sauce
- banana leaves or aluminium foil
Directions
Wash and scale fish. Scrape skin off ginger and slice very thinly, then cut slices into very fine slivers (almost threads). Marinate ginger in strained lemon juice while preparing remaining Ingredients.
Heat oils in a small pan and fry sliced garlic slowly, taking care not to let it burn. Slices should be pale golden. Pour oil and garlic over the ginger. In same pan dry fry the sesame seeds until golden brown. Add to ginger/garlic mixture. Add soy and mix well then sprinkle over fish fillets and steam in individual leaf or foii packages for 15 minutes.
Category:Laotian Recipes
Category:Laotian Meat Dishes