Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Lemon Grass | juice of 1 lemon (48ml) | 12 |
| Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Salt | 1 tsp (6g) | 0 |
| Spanish Mackerel | not in our table | 0 |
| Tamarind | 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
- 500 g Spanish mackerel
- 1 teaspoon salt
- 2 stalks lemon grass, bruised
- 1 teaspoon tamarind juice
- 1 tablespoon sweet soy sauce
- juice of 1 lime
- cooking oil
- =
Directions
Cut the fish into 4 pieces and rub with the lime juice and salt.
Set aside to stand for 15 minutes.
Wash the fish, drain and pat dry with paper towel.
Heat a frying pay with oil and deep-fry the fish until golden brown.
Drain and set aside.
Heat 2 tablespoons oil and saute ground spices until fragrant, add lemon grass, tamarind juice and sweet soy sauce.
When the sauce has thickened, pour and spread it over the top of the deep-fried fish.
Serve hot with rice.
Category:Indonesian Meat Dishes
Category:Seafish Recipes
Category:Lemongrass Recipes
Category:Tamarind juice Recipes
Category:Lime juice Recipes
Category:Fresh chile pepper Recipes
Category:Shallot Recipes
Category:Garlic Recipes
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