Photo: Cala
Estimated Nutrition (whole recipe, rough)
689
Calories
51g
Protein
42g
Fat
27g
Carbs
Counts 8 of 9 ingredients — the other 1 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 |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Salmon | 100g cooked | 208 |
| Snapper | 100g cooked | 128 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- 2 lb fish heads & carcasses (cod, snapper or similar).
- 7 cups water; 2tsp salt.
- 1 large onion, dash pepper
- 1 small whole chili.
- 1 tablespoon lemon juice.
- 2 cups thick coconut cream (not sweetened)
- lemon slices & chopped green onions for garnish
Directions
1
Bring first 6 ingredients to simmering point and maintain until fish is soft.
2
Skim periodically.
3
Strain off stock and adjust seasoning if necessary.
4
Stir in lemon juice and coconut cream and heat thoroughly, do not boil.
5
Garnish with lemon slice & chopped green onions.
6
Category:Fijian Recipes
7
Category:Fijian Soups
Recipe sourced from
fandom