Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Salmon | 100g cooked | 208 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Lime | juice of 1 lime (44ml) | 11 |
| Garlic | 1 clove (3g) | 4 |
| 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
- fish, cubed, 1.5 cm size, marinated about 6 hrs
- 6 - 12 limes or lemons, juice sufficient to cover fish in mixing bowl
- 4 - 6 cloves garlic, crushed, or to taste
- salt, to taste
- coconut juice
- carrot, grated
- tomato, diced
- spring onions, finely chopped (Use equal portions of the white and green) (keep small portion aside for garnish)
- 4 - 5 eggs, hard boiled
Directions
Dice fish (no bones) and place in bowl
Cover with freshly squeezed lime juice
Add crushed garlic
Mix and place in fridge for 4-6 Hours (or overnight). Sample at intervals... the flesh will be ‘white’ and not translucent when ‘cooked’
Drain juice into a separate bowl
Add Coconut cream/juice (to make it saucy, but not too sloppy)
Add rest of the ingredients except for the egg.
Sample ...add marinated juice you put aside to gain the desired ‘tang’
Add salt to draw flavor.
when done add the egg and blend gently as it will break up if mixed too much.
Garnish with finely chopped green from the spring onion.