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Portuguese BBQ Fish

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)242.302
Energy (kCal)6012.5
Carbohydrates (g)1360.6505
Total fats (g)9.6125
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Fry the bumbu ingredients for 20 minutes after grinding and add salt. | 2. Place banana leaves on a sheet of tin foil. | 3. Rub bumbu all over fish and barbeque for 10-20 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    stingray 200 g 178.0 0.0 39.6 1.0
    banana leaf 2 178.0 0.0 39.6 1.0
    lemongrass 4 smashed - - - -
    turmeric 5 46.8 10.071 1.452 0.4875
    kaffir lime leaf 5 178.0 0.0 39.6 1.0
    lime 1 - - - -
    chili pepper 20 25.0 5.9125 1.25 0.125
    shrimp paste 50 178.0 0.0 39.6 1.0
    chilies 10 g 2.7 0.667 0.0 0.0
    candlenut 100 g 178.0 0.0 39.6 1.0
    shallot 50 5760.0 1344.0 200.0 8.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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