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Add a photoSimply cooked and without frills, the grilled fish and dip had a good burst of Asian flavours.
Ingredientes
- 4 pieces of ikan kembung/fish - wash, pat dry and rub salt all over.
- For the taucheo chili dip
- 2 fresh red chilies
- 3 garlic
- pound/process roughly
- 1 tsp taucheo
- Lime juice - as needed
- Sugar - as needed
- White part of spring onions - as needed (sliced/chopped)
- 1-2 tbsp of hot water
Direcciones
- Pour a bit of oil in a heated portable grill. .
- Grill fish on both sides till cooked; light brown in color yet still tender
- and moist.
- Remove and keep aside.
- Mix the ingredients for the dip and serve together.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 78g | |
| Recipe makes 2 servings | |
| Calories 32 | |
| Calories from Fat 1 | 3% |
| Total Fat 0.11g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5mg | 0% |
| Potassium 173mg | 5% |
| Total Carbs 8.18g | 2% |
| Dietary Fiber 0.9g | 3% |
| Sugars 3.65g | 2% |
| Protein 1.13g | 2% |
