RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	105.7798
Energy (kCal)	1043.5762
Carbohydrates (g)	81.3955
Total fats (g)	35.0016
Fatty acids, total saturated 20:0 (g)	0.3780
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1021
Fatty acids, total polyunsaturated 17:1 (g)	0.0003
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.2357
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.9557
Tocopherol, beta (mg)	0.1292
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0544
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.8670
Tocopherol, delta (mg)	0.3699
Arginine (g)	1.1393
Proline (g)	0.8787
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.4558
Adjusted Protein (g)	0.0000
Cystine (g)	0.1497
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	82.5767
Copper, Cu (mg)	1.8274
Maltose (g)	0.0000
Zinc, Zn (mg)	6.9123
Total lipid (fat) (g)	35.0016
Vitamin K (phylloquinone) (g)	38.2464
Cholesterol (mg)	227.3172
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0007
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0040
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	73.4951
Folate, total (g)	248.0645
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	10745.6925
Energy (kcal)	1043.5762
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0977
Fatty acids, total saturated 14:1 (g)	0.0006
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1787
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.1043
Sugars, total (g)	37.6596
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0126
Vitamin C, total ascorbic acid (mg)	397.4501
Lutein + zeaxanthin (g)	1260.3222
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.1496
Vitamin B-12, added (g)	0.0000
Valine (g)	0.6734
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	234.1767
Fatty acids, total saturated 16:0 (g)	3.5524
Carbohydrate, by difference (g)	81.3955
Vitamin D (IU)	0.0000
Fructose (g)	0.3993
Fluoride, F (g)	1.6000
Aspartic acid (g)	1.7075
Tyrosine (g)	0.4543
Potassium, K (mg)	2968.4342
Fatty acids, total saturated 12:0 (g)	0.0012
Vitamin A, RAE (g)	649.8277
Serine (g)	0.6965
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.5722
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.2430
Fatty acids, total saturated 22:0 (g)	0.7560
Fatty acids, total saturated 14:0 (g)	0.0407
Histidine (g)	0.3103
Isoleucine (g)	0.6153
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	9.2151
Water (g)	826.1971
Fatty acids, total saturated 8:0 (g)	0.0000
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	5250.7948
Sodium, Na (mg)	1332.8256
Iron, Fe (mg)	13.3844
Energy (kJ)	4364.2819
Ash (g)	12.4892
Caffeine (mg)	0.0000
Glycine (g)	0.7312
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	10.5942
Fatty acids, total polyunsaturated (g)	11.2404
Vitamin E (alpha-tocopherol) (mg)	8.8450
Sucrose (g)	1.8872
Vitamin B-6 (mg)	2.2098
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0005
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.7362
Beta-sitosterol (mg)	0.0444
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.5000
Starch (g)	0.7150
Pantothenic acid (mg)	1.4046
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.9738
Folate, food (g)	248.0645
Fatty acids, total saturated 20:1 (g)	0.4113
Fatty acids, total monounsaturated (g)	15.2001
Stigmasterol (mg)	0.0667
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0432
Choline, total (mg)	361.4203
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	5.9387
Vitamin B-12 (g)	4.5333
Calcium, Ca (mg)	721.2054
Fatty acids, total saturated 10:0 (g)	0.0281
Galactose (g)	0.0034
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.6901
Glutamic acid (g)	3.0021
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	1773.8000
Vitamin E, added (mg)	0.0000
Retinol (g)	136.0003
Leucine (g)	0.9354
Folate, DFE (g)	248.0645
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	16.1776
Tryptophan (g)	0.1758
Threonine (g)	0.6496
Fatty acids, total polyunsaturated 18:1 c (g)	0.0064
Manganese, Mn (mg)	2.3124
Protein (g)	105.7798
Cryptoxanthin, beta (g)	79.4889
Fatty acids, total saturated 18:1 undifferentiated (g)	14.6883
Betaine (mg)	5.1141
Phosphorus, P (mg)	1161.5801
Tocopherol, gamma (mg)	4.3499

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Asian >> Thai >> Thai
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. 1. Blend Fish, coriander leaves, lime juice, spring onions, curry paste, chilli and a little salt until you have a fine mince, dont make a paste. | 2. 2. Take the mixture and roll out little balls about 4cm in diameter. Cling film and put in the fridge to firm up. | 3. 3. Blend cucumber, shallots or salad onions, carrot, chilli, ginger and peanuts until very finely chopped. Transfer the chopped vegetables to a bowl. Next mix the sugar with the vinegar to dissolve it, then pour it over the vegetables along with the soy sauce and groundnut oil. Mix thoroughly. | 4. 4. To cook the fish cakes, heat 2 tablespoons of groundnut oil in a frying pan and, when it's very hot and beginning to shimmer, fry the cakes for about 1 minute on each side, then drain on crumpled kitchen paper. | 5. 5. Garnish with sprigs of coriander and serve with the cucumber dipping sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
white fish fillet	1	lb	weighed cut	403.4676	0.0	89.7602	2.2667
coriander leaf	2	tablespoons		0.5111	0.0816	0.0473	0.0116
lime juice	1	tablespoon		3.7812	1.2735	0.0635	0.0106
spring onion	2		sliced	-	-	-	-
thai red curry paste	2	tablespoons		403.4676	0.0	89.7602	2.2667
green chili	1		de-seeded	60.0	14.19	3.0	0.3
peanut oil	2	tablespoons		238.68	0.0	0.0	27.0
salt				-	-	-	-
cucumber	2	inches	unpeeled	-	-	-	-
shallot	2			230.4	53.76	8.0	0.32
carrot	1			20.5	4.79	0.465	0.12
green chili	1		de-seeded	60.0	14.19	3.0	0.3
ginger	1	teaspoon	grated	6.03	1.2892	0.1616	0.0763
peanut	1	tablespoon	roasted	51.7388	1.4719	2.3542	4.4932
brown sugar	1	tablespoon	soft	19.9875	3.7505	0.6256	0.312
rice vinegar	4	fluid		403.4676	0.0	89.7602	2.2667
soy sauce	1	tablespoon		8.48	0.7888	1.3024	0.0912
peanut oil	1	tablespoon		238.68	0.0	0.0	27.0
coriander	1	sprig		0.5111	0.0816	0.0473	0.0116

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

Cooking in progress....

Thai Fish Cakes With Cucumber Relish