Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Tomato | 1 medium (123g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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
- 1 large piece of fish
- Salt and vinegar
- Water
- Parsley
- Lime
- Tomato sauce
Directions
De-scale, wash and trim the fish.
Separately, boil enough water to cover the fish, add salt and vinegar in the ratio of 1 tablespoon of salt and ½ tablespoon of vinegar (lime juice) to every quart of water.
Put the fish into a boiling water and simmer very gently until cooked. For a large piece of fish, allow 10 minutes for every pound, and 10 minutes over on the whole. For small pieces, allow 15 - 20 minutes.
Drain well and place on a hot dish.
Decorate with slices of lime. Serve with butter or tomato sauce.
Category:Guyanese Recipes
Category:Guyanese Soups