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Baked Stuffed Fish Recipe
|Whole fish||1 Kilogram (2 X 500 Grams)|
|Coriander leaves||1 Bunch (100 gm)|
|Mint leaves||1 Bunch (100 gm)|
|Coconut||1 , grated|
|Cumin seeds||1 Teaspoon|
|Ginger piece||1 Inch|
|Oil||1 Tablespoon (For Brushing)|
Serving size: Complete recipe
Calories 2600 Calories from Fat 1455
% Daily Value*
Total Fat 172 g263.9%
Saturated Fat 122.3 g611.6%
Trans Fat 0 g
Cholesterol 13 mg
Sodium 608.1 mg25.3%
Total Carbohydrates 102 g34%
Dietary Fiber 49.4 g197.5%
Sugars 36.7 g
Protein 181 g362.6%
Vitamin A 482.4% Vitamin C 456.2%
Calcium 293.8% Iron 372.9%
*Based on a 2000 Calorie diet
Make 4 deep incisions on either side and keep aside.
Pick and wash the coriander and mint leaves, discarding the hard stems.
Grind together the mint leaves, coriander leaves, salt, cumin seeds, curd, grated coconut, onion, ginger-garlic and green chillies, using a little water, if required to make a thick paste (chutneyl .
Coat the fish well with the chutney, on both sides, stuffing a little chutney in the incisions.
Pre heat the oven on 'convection' at 180Â°C, with the lightly greased metal tray, placed on the high rack.
Place the fish on the hot metal tray, brush with a little oil and bake at 180Â°C for 20:00 minutes.
Turn the fish over, halfway through cooking time.