RecipeDB

Cooking in progress....

Spicy Fried Snapper

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.0998
Energy (kCal)910.7202
Carbohydrates (g)23.462
Total fats (g)89.3037
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Seasoning: mix lemongrass, chili pepper, tumeric powder & chicken bouillon together. | 2. Cut a few lines on the surface of snapper: this will help the snapper absorbs the seasoning easier. | 3. Apply the above season all over snapper. Leave it from 15-30 minutes The more you leave, the taste will be great. | 4. Heat the pan, pour the oil. Leave it few minutes until the oil turns hot. Put the snapper into the pan, after 5 minutes, turn to another side for another 5 minutes. Reduce hit to medium, check it often to make sure it is not burning. Depends on the side of snapper, fry it within 15-20 minutes or until completely cooked. | 5. Serve with white rice. | 6. NOTE: I prefer to use fresh lemongrass as it is strong smell & taste. The frozen lemongrass will not bring to you the authentic taste & smell of this dish. - I always use chicken bouillon to season all my foods as it does not make your food salty like salt and very easy to season the food too. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red snapper 1/2 12.6083 0.0 2.805 0.0708
    lemongrass 2 tablespoons chopped - - - -
    red pepper flake 1 teaspoon crushed 12.6083 0.0 2.805 0.0708
    turmeric powder 1/2 teaspoon 12.6083 0.0 2.805 0.0708
    chicken flavor bouillon 1 tablespoon 12.6083 0.0 2.805 0.0708
    cooking oil 4 ounces 898.1119 23.462 0.2948 89.2329

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



    Similar Recipes by Processes Similar Recipes by Category Composition