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GRILLED KELONG FISH WITH OTAH MARINADE

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Carbohydrates (g)

26.63 g

Sodium (mg)

1128.55 mg

Vitamin A (IU)

3187.86 IU

Saturated Fat (g)

34.65 g

Energy (kcal)

578.57 kcal

Fat (g)

51.49 g

Trans Fat (g)

0.01 g

Salt (g)

2.82 g

Calcium (mg)

110.65 mg

Monounsaturated Fat (g)

10.16 g

Cholesterol (mg)

143.84 mg

Iron (mg)

10.6 mg

Vitamin C (mg)

7.41 mg

Fibre (g)

5.79 g

Sugars (g)

8.04 g

Protein (g)

11.66 g

Potassium (mg)

887.4 mg

Total

159.81 g

6771.29 mg

19127.18 IU

207.87 g

3471.42 kcal

308.94 g

0.07 g

16.93 g

663.89 mg

60.98 g

863.04 mg

63.57 mg

44.47 mg

34.71 g

48.25 g

69.97 g

5324.37 mg

  • Dish Ingridients
  • 1 kg fresh coconut milk
  • 4 tsp turmeric leaves, finely cut, chiffonade
  • 2 pcs kaffir lime leaves, finely cut, chiffonade
  • 2 large onion, finely chopped
  • 1 Blend the rempah until a fine paste
  • 2 mix rempah together with coconut milk and onions, and chiffonaded leaves (turmeric leaves, kaffir lime leaves)
  • 3 marinate fish fillets in the coconut milk rempah mixture for 12 hours in fridge
  • 4 Wrap each fillet in a banana leaf with 3 tablespoons of the mixture
  • 5 grill in preheated 160 degrees celcius oven for 20 minutes
  • 6 Blend all the above in the food processor until a fine paste consistency