Fish Fillets in Coconut Cream (Ginataang Isda)
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INGREDIENTS
- 1 ts Ginger root
- 1 c cabbage leaves ; Shredded
- 5 peices fish fillets ; (of a medium sized fish)
- Salt to taste
- 1 ts Ground pepper
- 1 c Coconut cream
- 1 ts red chili peppers ; Chopped
INSTRUCTIONS
Source: My own Boil together coconut cream, fish fillet, pepper and ginger root. Cook until the fish is tender. Add cabbage leaves and season with salt. Just before serving, add red chili peppers. Serve hot with steamed white rice. Posted to JEWISH-FOOD digest V97 #107 by "Anne V. Generoso"
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (1304g) | ||
| Recipe Makes: 1 | ||
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| Calories: 2139 | ||
| Calories from Fat: 1272 (59%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 141.3g | 188 % | |
| Saturated Fat 82.8g | 414 % | |
| Monounsaturated Fat 23.3g | ||
| Polyunsanturated Fat 22.2g | ||
| Cholesterol 594mg | 183 % | |
| Sodium 682.6mg | 24 % | |
| Potassium 4054mg | 107 % | |
| Total Carbohydrate 20.7g | 6 % | |
| Dietary Fiber 7.2g | 29 % | |
| Sugars, other 13.5g | ||
| Protein 198.7g | 284 % | |
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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. |
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Calories per serving: 2139
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