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Nutrition Facts
Servings per recipe
Calories% Daily Values
- Energy 3984 kcal 199 %
- Fat 372 g 573 %
- Saturated 141 g 706 %
- Carbs 57 g 19 %
- Fiber 11 g 44 %
- Protein 131 g 263 %
- Cholesterol 800 mg 267 %
- Sodium 3661 mg 153 %
- Calcium 298 mg 30 %
- Magnesium 384 mg 91 %
- Potassium 3190 mg 68 %
- Iron 21 mg 115 %
- Zinc 6 mg 52 %
- Phosphorus 1505 mg 215 %
- Vitamin A 1114 µg 124 %
- Vitamin C 100 mg 111 %
- Thiamin (B1) 1 mg 43 %
- Riboflavin (B2) 1 mg 85 %
- Niacin (B3) 24 mg 151 %
- Vitamin B6 1 mg 103 %
- Folate equivalent (total) 307 µg 77 %
- Vitamin B12 9 µg 368 %
- Vitamin D 17 µg 116 %
- Vitamin E 48 mg 323 %
- Vitamin K 245 µg 204 %
Fish Salpicon Souffle
Ingredients
- 4 tablespoons dessicated coconut, to line ramekin insides
- 400 ml regular coconut milk
- 4 - 5 pandan leaves (optional)
- 1-2 tablespoons cornstarch
- 1 tablespoon coconut flour
- 1/2 – 1 cup Fish Salpicon
- 2 large free-range egg yolks
- 3 large free-range egg whites
- A little unsalted softened butter , for greasing
- Salt and pepper, to taste
- 3 fresh (or frozen) tilapia fillets
- Vegetable oil, to fry the fish
- 1/3 cup of sweetcorn
- Juice and zest of 1 lime
- 1 small hot chili (Serrano, bird chili, etc.), seeded and finely chopped
- 2 scallions, white and green parts, thinly sliced
- Large handful cilantro leaves, roughly chopped
- Large handful parsley leaves, roughly chopped
- 1-2 tablespoons of sweet chilli sauce
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