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Dried Kingfish

 

21

Yield

6

servings

Prep

20

min

Cook

20

min

Ready

40

min

Trans-fat Free, Low Carb
 

Ingredients

1 ½ pound fish
kingfish
1 tablespoon shallots
thinly sliced
2 tablespoons mangos
green, shredded
1 teaspoon hot chili peppers
shredded
2 tablespoons fish sauce
3 tablespoons lime juice
1 teaspoon palm sugar
*
2 cups vegetable oil

Directions

Wash, clean and butterfly the fish leaving the two sides joined along the belly.

Open the fish out flat so that the skin is downward, remove the bones, and score the flesh with a knife.

After allowing it to dry, lay the fish opened out flat in strong sunshine for five to six hours, turning regularly so the sun strikes both the skin side and the interior.

Pour the oil into a deep frying pan and place on medium heat.

When the oil is hot, place the fish, still opened out, in the oil.

When the lower side becomes crisp and golden, turn the fish and continue frying until it is done on both sides; then, remove from the pan, drain, place on a serving dish.

Toss the shallots, mango and chilli together, seasoning with fish sauce, lime juice and palm sugar so that a sour taste is the predominant one.

Spoon into a bowl and serve with the fish.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 204g (7.2 oz)
Amount per Serving
Calories 78086% of calories from fat
 % Daily Value *
Total Fat 75g 115%
Saturated Fat 10g 49%
Trans Fat 0g
Cholesterol 95mg 32%
Sodium 511mg 21%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 0%
Sugars g
Protein 54g
Vitamin A 4% Vitamin C 6%
Calcium 7% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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