Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 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 |
| Rice | 1 cup cooked (158g) white | 206 |
| Pine | 1 oz (28g) | 191 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Seed | not in our table | 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
- 4 tablespoons olive oil
- 1 kg white fish fillets
- 3 medium onions or 450 g, chopped
- ½ cup pine seeds or 75 g
- 2 cups long grain white rice or 400 g
- 2½ teaspoons ground cumin
- ½ teaspoon ground cinnamon
- 3½ cups water or 875 ml
- 2 tablespoons lemon juice
- 3 cubes of Chicken Bouillon
Directions
Heat oil in a large nonstick pot; fry the fish fillets on both sides until golden brown. Remove and set aside.
Add onions and pine seeds to the pot, stir over medium heat for 10 minutes or until onions is dark brown but not burnt.
Add rice, cumin powder, cinnamon powder and stir for a minute. Add water, lemon juice,Chicken Bouillon cubes and bring to boil.
Carefully place the fish fillets in the pot over the rice, cover the pot and cook over low heat for 25 minutes or until the rice is cooked.
Gently remove the fish fillet, place the rice on a serving dish and place the fish fillets over the rice.
Garnish with fried onions, fried pine seeds and lemon wedges.