Sup Ikan Masin
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INGREDIENTS
- 3 Stalks lemon grass; sliced
- 2 Lemon leaves; shredded
- 1 1/2 l Fish stock
- 2 Dry red chillies
- 400 g Fish fillet
- 10 g Mint leaves; chopped
- 1/3 c Lime juice; (80 ml)
- 2 Galangal slices
- Salt to taste
INSTRUCTIONS
BRING the fish stock to a boil. Add other ingredients, except mint leaves. Bring to a boil again. When the fish is done, transfer to serving bowls and garnish with mint leaves. NOTES : Seafood soup garnished with mint leaves
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (301g) | ||
| Recipe Makes: 6 servings | ||
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| Calories: 129 | ||
| Calories from Fat: 52 (40%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 5.8g | 8 % | |
| Saturated Fat 1.1g | 5 % | |
| Monounsaturated Fat 1.9g | ||
| Polyunsanturated Fat 1.8g | ||
| Cholesterol 42.3mg | 13 % | |
| Sodium 423.3mg | 15 % | |
| Potassium 546.9mg | 14 % | |
| Total Carbohydrate 0g | 0 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 0g | ||
| Protein 18g | 26 % | |
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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: 129
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