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Traditional Cured Fish (Umai)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)182.2584
Energy (kCal)993.096
Carbohydrates (g)23.6974
Total fats (g)14.1414
  • Cuisine

    Asian >> Southeast Asian >> Indonesian

  • Dietary Style

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine the yellow onion, red onion, ginger, chile pepper, lime zest, and lime juice in a glass or ceramic bowl. Gently stir in the red snapper, and season to taste with salt. Cover and refrigerate until the snapper turns white and opaque, about 15 minutes. Serve cold. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    yellow onion 1 chopped 114.84 6.8382 0.8265 9.396
    red onion 1 chopped 64.0 14.944 1.76 0.16
    ginger root 1 tablespoon minced 4.8 1.0662 0.1092 0.045
    red chile pepper 1 chopped 806.9352 0.0 179.5204 4.5333
    lime zest 1 tablespoon grated 806.9352 0.0 179.5204 4.5333
    lime 2 juiced 2.5208 0.8490000000000001 0.0423 0.0071
    red snapper fillet 2 skinned cut 806.9352 0.0 179.5204 4.5333
    salt to taste - - - -

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



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