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Red Snapper With Rougail Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.65
Energy (kCal)60.0
Carbohydrates (g)14.01
Total fats (g)0.15
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Sweat the onions in a little oil. Add the crushed garlic, grated ginger, a little parsley and cilantro. | 2. Pour the fresh tomato purée over the spice mixture. | 3. Add a glass of wine (or mixture of water and wine). The sauce should be thick enough to coat the fish. Simmer the sauce over low heat. Season with salt, pepper and chili. | 4. Season the snapper fillet with salt, pepper and grated ginger. | 5. Heat the oil in a skillet. Cook the fish, allowing 3 minutes per side. Check for doneness with the tip of a knife. | 6. Finish the sauce by adding the fresh herbs just before serving over the fish. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    nice portion fish 1 - - - -
    sunflower oil - - - -
    salt grated - - - -
    white wine 1 glass - - - -
    tomato ed - - - -
    onion 1 chopped 60.0 14.01 1.65 0.15
    garlic clove 3 - - - -
    ginger grated - - - -
    parsley chopped - - - -
    salt - - - -
    sunflower oil - - - -

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



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