Photo: Caroline Attwood
Estimated Nutrition (whole recipe, rough)
655
Calories
26g
Protein
49g
Fat
34g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Carp | 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
- 6 small fish (smooth, mojarra)
- 1 fillet of perforated fish
- 2 huevas of carp
- 2 perforated tomatoes
- 1 lemon
- 1/2 cup of perforated onion
- 3 perforated teeth of garlic
- 2 avocados
- oil to fry
- salt and pepper
Directions
1
Fry the onion, garlic and the tomato, ripens. Add hueva, the pricked fish, salt and pepper and revuelva well.
2
Wash to the fish and ábralos along. Dust the fish with salt, pepper and lemon juice on the inside and by outside. Rellénelos with the previous fritura.
3
Category:Paraguayan Recipes
4
Category:Paraguayan Meat Dishes
Recipe sourced from
fandom