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Catfish in Turmeric-Coconut Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)151.1201
Energy (kCal)2278.7278
Carbohydrates (g)44.4589
Total fats (g)174.9622
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Smash turmeric with the flat blade of heavy knife. | 2. Cut the trimmed lemongrass stalks into two segments, and smash to bruise. | 3. Bruise shallots | 4. Add coconut milk, lemongrass, shallots and galanga to the pot, along with the salt and sugar. | 5. Heat over medium heat and slowly bring to a boil, stirring occasionally. | 6. Cook for 5 minutes to flavor the broth. | 7. Add fish pieces, return to a boil and add fish sauce. | 8. Simmer over low to medium heat uncovered for 10-15 minutes turning catfish occasionally. | 9. Serve warm over jasmine rice. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    catfish fillet 1 1/2 cut 605.2014 0.0 134.6403 3.4
    coconut milk 2 cans 1655.1724 39.8681 16.4798 171.5622
    turmeric 5 pieces peeled - - - -
    lemongrass 2 - - - -
    shallot 5 peeled halved - - - -
    galangal 1 inch sliced 605.2014 0.0 134.6403 3.4
    sea salt 2 teaspoons 605.2014 0.0 134.6403 3.4
    sugar 1 teaspoon 18.354 4.5908 0.0 0.0
    fish sauce 1 1/2 - 2 tablespoons 0.0 0.0 0.0 0.0

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



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