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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)
26.65 g
Sodium (mg)
1250.4 mg
Vitamin A (IU)
3187.86 IU
Saturated Fat (g)
34.6 g
Vitamin D (mcg)
0.77 mcg
Energy (kcal)
576.09 kcal
Fat (g)
51.2 g
Trans Fat (g)
0.02 g
Vitamin B12 (mcg)
0.36 mcg
Vitamin B6 (mg)
0.38 mg
Salt (g)
3.13 g
Folate (mcg)
34.2 mcg
Calcium (mg)
109.92 mg
Zinc (mcg)
1.48 mcg
Monounsaturated Fat (g)
10.15 g
Cholesterol (mg)
143.84 mg
Iron (mg)
11.33 mg
Selenium (mcg)
15.54 mcg
Vitamin C (mg)
6.07 mg
Fibre (g)
5.88 g
Sugars (g)
9.89 g
Protein (g)
11.7 g
Copper (mg)
0.32 mg
Potassium (mg)
864.92 mg
Total
159.88 g
7502.38 mg
19127.18 IU
207.58 g
4.64 mcg
3456.55 kcal
307.17 g
0.11 g
2.15 mcg
2.27 mg
18.76 g
205.21 mcg
659.52 mg
8.88 mcg
60.9 g
863.04 mg
67.99 mg
93.22 mcg
36.41 mg
35.26 g
59.31 g
70.17 g
1.89 mg
5189.54 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
- 4 eggs
- 1 tbsp fish sauce
- 3 tbsp hoachi
- 20 g fresh galangal
- 24 g candlenuts
- 15 g sugar
- 8 g cornflour
- 10 g salt
- 20 g belachan
- 60 g chilli powder
- 20 g turmeric
- 40 g old ginger
- 1 cup fresh Thai basil leaves
- 1 cup fresh laksa leaves
- 2 tablespoon cashew
- 1 tablespoon sugar
- 1 1/2 tablespoon dark sesame oil
- 1 tbsp haochi
- 1 tablespoon vinegar
- 1 teaspoon crushed red pepper
- 3 tablespoon olive oil
- 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
