| 3 Tbsp. mirin |
2 1/4 teaspoons |
$0.20 per fluid ounce
|
$0.07 |
| 2 Tbsp. champagne (or possibly other sparkling wine) |
1 1/2 teaspoons |
$0.39 per fluid ounce
|
$0.10 |
| 1 Tbsp. lime juice |
3/4 teaspoon |
$1.49 per 15 fluid ounces
|
$0.01 |
| 1/2 tsp dark soy sauce |
1/8 teaspoon |
$2.59 per 10 fluid ounces
|
$0.01 |
| 2 tsp sugar |
1/2 teaspoon |
$1.44 per pound
|
$0.01 |
| 1/2 lb salmon fillet cut into 4 pcs |
2 oz |
$6.99 per pound
|
$0.87 |
| 1/2 lb sea bass fillet cut into 4 pcs |
2 oz |
$12.50 per pound
|
$1.56 |
| 1/4 c. champagne (or possibly other sparkling wine) |
1 tablespoon |
$0.39 per fluid ounce
|
$0.20 |
| 2 Tbsp. chicken stock (or possibly canned chicken broth) |
1 1/2 teaspoons |
$0.99 per 14 1/2 ounces
|
$0.02 |
| 1 Tbsp. lime juice |
3/4 teaspoon |
$1.49 per 15 fluid ounces
|
$0.01 |
| 1/4 tsp sugar |
0.06 teaspoon |
$1.44 per pound
|
$0.00 |
| 1/4 tsp salt |
0.06 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| 2 x green onions trimmed, and cut in half crosswise |
1/2 onions |
$1.09 per cup
|
$0.08 |
| 2 Tbsp. butter |
1 1/2 teaspoons |
$3.99 per 16 ounces
|
$0.06 |
| Total per Serving |
$3.01 |
| Total Recipe |
$12.02 |
Suggestions?