Photo: Caroline Attwood
Estimated Nutrition (whole recipe, rough)
721
Calories
53g
Protein
44g
Fat
31g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Salmon | 100g cooked | 208 |
| Halibut | 100g cooked | 140 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Lettuce | 1 cup shredded (36g) | 5 |
| 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 White Fish Fillets, e.g. Mahi-mahi, Cod, Halibut
- Juice of 3 large limes
- ½ teaspoon salt
- 240ml/8fl.oz. Coconut Cream
- 1 Onion, very finely chopped or minced
- 1 Green Chili, deseeded and finely chopped
- 2 Tomatoes, finely chopped
- Lettuce leaves to serve
Directions
1
Cut the fish into bite-size pieces and place in a non-reactive mixing bowl together with the lime juice and salt. Mix well then cover with clingfilm, refrigerate and leave to marinate for 6 hours.
2
When ready to serve, remove from the refrigerator, add the coconut cream, chopped onion, and chilli and mix well.
3
Place the lettuce leaves on individual serving plates, top with the fish mixture and garnish with the chopped tomatoes.
4
Category:Fijian Recipes
5
Category:Fijian Meat Dishes
Recipe sourced from
fandom