Photo: Jonas Ducker
Estimated Nutrition (whole recipe, rough)
638
Calories
24g
Protein
54g
Fat
15g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Salmon | 100g cooked | 208 |
| Sesame | 1 tbsp (14g) | 120 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Mint | 2 tbsp fresh (3g) | 2 |
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
- ½ cup coconut milk
- 1 Tbsp reduced-sodium soy sauce
- 1 Tbsp sesame oil
- 1 Tbsp crushed red pepper flakes
- 1 Tbsp ginger , minced
- 1 Tbsp black pepper
- 5 ea . (15 ounces ) cod fillets
- 1 Tbsp chopped mint
- 1 Tbsp coconut flakes, lightly toasted
Directions
1
In a bowl, combine coconut milk, soy sauce, sesame oil, pepper flakes, ginger, and pepper.
2
Marinate cod in this mixture for 15 minutes.
3
Place fillets on an oiled baking pan .
4
Bake at 350°F for 15 minutes or until flaky.
5
Garnish with coconut flakes and fresh mint.
Recipe sourced from
wikibooks