Estimated Nutrition (whole recipe, rough)
Counts 9 of 12 ingredients — the other 3 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 |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Chinese Cabbage | 1 cup shredded (89g) | 22 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Pawpaw | not in our table | 0 |
| Sauce | not in our table | 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 small unripe pawpaw
- 1/2 teaspoon salt
- 1 head Chinese cabbage
- 1 teaspoon soya sauce
- 750 g (1 & 1/2 lb ) fish
- 1 cup water
- 4 tablespoons cooking oil ( or margarine or butter)
- 1 dessertspoon cornflour
- 1 cup pineapple pieces
- Salt to taste
- 1 small onion, chopped
- 1/2 inch ginger, chopped or crushed
- 1/2 teaspoon sugar
Directions
1. Peel the pawpaw, remove seeds and cut lengthwise.
Wash cabbage, separate stalf from the leaves and chop lengthwise.
2. Using a spoon or shell, scrape the fish flesh away from the bones and skin. form into small balls.
3. Heat the oil and gently fry the fish balls until cooked.
Remove from the pan.
4. Fry the pineapple and pawpaw slices.
5. Add the onion, ginger cabbage stalks and leaves. Fry until just under-cooked.
6.Mix togather the sugar, soya sauce, water and cornflour. Add to the vegetables and stir continuously until it boils.
7. Add fish balls and stir.
8.Serve hot with cooked taro, breadfruit or rice.
Category:Fijian Recipes
Category:Fijian Meat Dishes