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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> New Zealander

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Make 2-3 deep slashes on both sides of the fish and lay out a double layer of foil. | 2. Combine coconut cream, garlic, ginger, soy sauce, chili powder and lemon juice. | 3. Spread 1/3 of the coconut cream mixture on the foil and lay the (cleaned) fish on top of the coconut cream mixture. | 4. Spread some of the coconut cream mixture inside the cavity of the fish and pour the rest of the coconut cream mixture over the fish and seal parcel making sure there is no air around the fish. | 5. Bake at 180°C for 12- 15 minutes per 500 grams or until the fish flakes at the thickest part- only way to tell is to open the package every now and then. | 6. Remove from oven and leave to stand for approximately ten minutes, or until cool enough to handle. | 7. Discard the head, tail and fins; then peel away skin. | 8. Flake the fish onto a clean piece of foil and pour any cooking juices over the flesh. | 9. Check seasoning and add salt and pepper if needed. | 10. Serve with fresh bread and a green leafy salad. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
fish	1	kg		1309.2533	0.0	203.38400000000001	48.3724
coconut cream	1/2	cup		396.0	7.98	4.356	41.61600000000001
garlic	2	cloves	chopped	8.94	1.9836	0.3816	0.03
ginger	1	tablespoon	chopped	4.8	1.0662	0.1092	0.045
soy sauce	2	tablespoons		16.96	1.5776	2.6048	0.1824
chili powder	1/2	teaspoon		3.807	0.6709999999999999	0.1817	0.1928
lemon	1			1.2808	0.4116	0.0486	0.0132
salt pepper				-	-	-	-

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