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Ingredientes
- 4 pieces medium round scad (galunggong), cleaned and salted
- 4 pieces Serrano peppers
- 3 cups coconut milk
- 1 knob ginger, sliced into strips
- 1 tablespoon fish sauce
- 1/2 teaspoon ground black pepper
- 1 small red onion, sliced
- 2 cloves crushed garlic
Direcciones
- Pour the coconut milk in a wide cooking pot. Let it boil.
- Add the garlic, ginger, onion, fish sauce, and ground black pepper. Stir. Cover and cook for 5 minutes.
- Arrange the fish in the cooking pot along with the Serrano pepper. Cover and then continue cooking in medium heat for 30 minutes.
- Remove the cover. Let the sauce reduce to about 1/2 to 3/4 cups.
- Transfer to a serving plate. Serve with warm rice.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 846g | |
| Calories 1395 | |
| Calories from Fat 1214 | 87% |
| Total Fat 145.06g | 181% |
| Saturated Fat 128.36g | 513% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1493mg | 62% |
| Potassium 1788mg | 51% |
| Total Carbs 31.97g | 9% |
| Dietary Fiber 2.6g | 9% |
| Sugars 7.83g | 5% |
| Protein 16.19g | 26% |
