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Suggest a better descriptionCrush the stalk of lemongrass with the flat side of a cleaver, then cut it into small pieces. Clean the fish and with a sharp knife slash diagonally across the body of the fish. Mix lemongrass, curry powder, salt and peppers. Put the redfish in the mixture, coat well, cover and refrigerate for one hour. Heat oil in a large skillet, and lightly saute the garlic. Then place the redfish in the skillet, let brown very well before turning it over. (If the fish is not very brown it will fall apart.) Brown well on other side, and serrve. From: Living and Cooking Vietnamese by Paula Tran ISBN 0-931722-79-9 Posted by Syd Bigger.
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Serving Size: 1 Serving (18g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 131 | ||
Calories from Fat: 124 (95%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.7g | 18 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 8.7g | ||
Polyunsanturated Fat 3.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.6mg | 0 % | |
Potassium 45.7mg | 1 % | |
Total Carbohydrate 2.5g | 1 % | |
Dietary Fiber 0.9g | 3 % | |
Sugars, other 1.6g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 131
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