Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lime | juice of 1 lime (44ml) | 11 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Salt | 1 tsp (6g) | 0 |
| Sea Trout | not in our table | 0 |
| Yam | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 lb middle cut sea trout
- 1 lb yams
- 2 large firm tomatoes
- ½ medium-sized cucumbers
- 1 head lettuce
- Salt and pepper to taste
- ½ lb cabbage
- 1 tbsp finely chopped herbs
- 1 large lime
- 6 tbsp mayonnaise
Directions
Clean and season the fish with salt, pepper and lime juice and leave in the refrigerator overnight, or at least 3 - 4 hours before cooking.
Scrub, peel and boil the yams, then cut into neat cubes.
Steam the fish, remove the skin and bones and flake using a fork.
Add cubed yams to the flaked fish, add chopped herbs and blend carefully with 3 talespoons of mayonnaise, again using the fork. Do not crush.
Finely shred the cabbage, cut the cucumber into neat cubes and tomatoes into neat chunks. Toss altogether with the remaining 3 tablespoons of mayonnaise.
Wash the lettuce leaves and keep whole.
Category:Guyanese Recipes
Category:Guyanese Salads