1. Cut fish into 4 slices. Place fish in a teflon or porcelain coate skillet. Add all other ingredients, except ampalaya and eggplant, cov and bring to a boil. Let simmer about 10 minutes, turning fish once to evenly. 2. Transfer to a covered dish and store in the refrigerator to "age" days. 3. Reheat over moderate heat just until heated enough before serving. 4. Add ampalaya and eggplant during the last five minutes of cooking. Preparation time: 10 minutes Aging time: 1-2 days Serves: 4 Recipes by Dennis Santiago, TWS bbs (1-310-676-0492), formatted by Man Rothstein (1/24/94)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (212g)|
|Recipe Makes: 4|
|Calories from Fat: 1 (7%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 3.5mg||0 %|
|Potassium 90.2mg||2 %|
|Total Carbohydrate 2.9g||1 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 1.5g|
|Protein 0.6g||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: 14
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from. Try BigOven Pro for Free for 30 days.
Keep all your recipes with free BigOven membership. Clip recipes, make grocery lists, meal plans and more!
What would you serve with this? Link in another recipe