Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 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 |
| Peanut Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Sambal | 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 kg fish steaks
- 2 onions, chopped finely
- 3 cloves garlic, chopped finely
- 1½ teaspoons fresh ginger, grated finely
- 1½ teaspoons sambal ulek
- 1 teaspoon lemon rind, grated finely
- 1 teaspoon laos powder
- 2 tablespoons lemon juice
- 2 tablespoons palm sugar
- 2 tablespoons dark soy sauce
- salt to taste
- peanut oil for frying
Directions
Wash the fish fillet, drain and pat dry with paper towels.
Then cut the fillet into serving portions.
Heat a small saucepan with about 2 tablespoons of oil.
Saute the onions until soft.
Add the garlic and ginger and stir over moderate heat until golden brown.
Add lemon rind, laos powder, sambal ulek, lemon juice, soy sauce, sugar and salt to taste.
Simmer for 2 – 3 minutes, and set aside.
Heat a deep frying pan with the peanut oil and fry the fish until golden brown on both sides.
Darin, put on serving place and spoon the sauce over before serving hot with rice.
Category:Indonesian Meat Dishes
Category:Fish Recipes
Category:Onion Recipes
Category:Ginger Recipes
Category:Lemon peel Recipes
Category:Lemon juice Recipes