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Broiled Red Snapper With Tamarind Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)184.6636
Energy (kCal)2119.1539
Carbohydrates (g)320.7046
Total fats (g)7.2268
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a small bowl combine water and tamarind and let stand for 10 minutes. | 2. Strain this using a strainer and squeeze the tamarind gently to remove as much juice as possible. | 3. To this tamarind water add the shallots, garlic cilantro stems, fish sauce, sugar and salt. | 4. Simmer this sauce stirring occasionally until slightly thickened (about 2 minutes). Keep warm. | 5. Preheat broiler. | 6. Lightly brush a small rack of a broiler pan with oil and arrange the snapper fillets skin side down. | 7. Season fillets with salt and broil 4 to f inches from the heat until just cooked through (about 7-8 minutes). | 8. While fish is broiling, thinly slice the scallions and chillies. | 9. Stir the whole basil leaves into sauce just before serving. | 10. Serve the fish with sauce over it and garnish with scallions and chillies and basil leaves. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tamarind pulp 1 1/2 1/2 806.9352 0.0 179.5204 4.5333
    cold water 1/2 cup 0.0 0.0 0.0 0.0
    shallot 2 sliced - - - -
    garlic clove 3 minced 13.41 2.9754 0.5724 0.045
    cilantro stem 2 teaspoons chopped 806.9352 0.0 179.5204 4.5333
    fish sauce 1 tablespoon 6.3 0.6552 0.9108 0.0018
    thai basil 2 tablespoons 806.9352 0.0 179.5204 4.5333
    sugar 1 1/2 1/2 1208.97 302.394 0.0 0.0
    salt 1/4 teaspoon - - - -
    vegetable oil 1/2 teaspoon 19.5387 0.0 0.0 2.2667
    red snapper fillet 2 806.9352 0.0 179.5204 4.5333
    scallion 2 64.0 14.68 3.66 0.38
    red chile 1 -2 806.9352 0.0 179.5204 4.5333

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



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