Estimated Nutrition (whole recipe, rough)
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 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | 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
- 1/2 bucket of shell fish (cockles,mussels)
- 2 cups of coconut cream
- 1 sliced onion
- 1 piece of crushed garlic
- 1 teaspoon of crushed coriander leaves
- 1 tablespoon of oil
- salt and pepper to taste
Directions
1. Split open shellfish and clean them in their half-shells before placing in a pot.
2. Pour coconut cream over the shellfish and cook for 10 minutes.
3. Fry onion, garlic, corriander leaves in oil.
4. Pour this over the shellfish and cook gently for 10-20 minutes or until the liquid starts to boil.
5. Add salt and pepper to taste.
Category:Fijian Recipes
Category:Fijian Meat Dishes