Baked Sambal Fish Set
1 hour 10 minutes
1 Servings
Healthy cooking method and rich in fiber.
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- Brown rice
- 2/3 cup (60g) Brown rice
- Baked Sambal Fish
- Calamansi Sauce
- Vegetable
- Plain Carrot and Peas Soup
- Dairy Product
- 1/2 cup Low fat milk
- Fruit
- 1 pc Banana
Nutrition Value in 1 Serving
Calories
532.8 kcal
Carbohydrate
76.6 g
Fat
12.1 g
Protein
29.5 g
- Brown rice
- 1 1/3 cup (120g) Brown rice
- Baked Sambal Fish
- Calamansi Sauce
- Vegetable
- Plain Carrot and Peas Soup
- Dairy Product
- 1 cup Low fat milk
- Fruit
- 1 pc Banana
Nutrition Value in 1 Serving
Calories
690.0 kcal
Carbohydrate
103.4 g
Fat
14.4 g
Protein
36.8 g
- Brown rice
- 2 cup (170g) Brown rice
- Baked Sambal Fish
- Calamansi Sauce
- Vegetable
- Plain Carrot and Peas Soup
- Dairy Product
- 1 cup Low fat milk
- Fruit
- 1 pc Banana
Nutrition Value in 1 Serving
Calories
735.7 kcal
Carbohydrate
112.8 g
Fat
14.6 g
Protein
38.2 g
Baked Sambal Fish
| A: | |
|---|---|
| 1 tbs | Chili paste |
| 1 tsp | Roasted shrimp paste |
| 1 tbsp | Onion |
| 1 tbsp | Brown sugar |
| 1 small | Lemon grass, sliced |
| 1/2 tbsp | Turmeric powder |
| B: | |
|---|---|
| 1 pc (120 g) | Indian mackerel |
| 1 tsp | Instant oat |
| 1 tsp | TUMIX® Anchovy Stock |
| Some | Banana leave |
- Blend all ingredients (A) to form sambal.
- Mix sambal with oat and TUMIX® Anchovy Stock.
- Then stuff sambal inside the fish stomach.
- Wrap the fish with banana leaf.
- Bake in preheat oven at 180oC for 20 minutes or until cook.
- Serve with calamansi sauce.
Calamansi Sauce
| 1 tbsp | Sweet soy sauce |
| 1/4 pc | Fresh red chili, sliced |
| 1 no | Shallot, sliced |
| 1 no | Calamansi, squeezed for juice |
- Combine all ingredients and serve with baked fish.
Vegetable
| 3-4 pcs | Okra |
- Boiled the okra in water till soft.
- Set aside.
Plain Carrot and Peas Soup
| 250 ml | Chicken soup stock |
| 1/2 cup | Carrot, sliced |
| 1 tbsp | Peas |
| 1 tsp | TUMIX® Chicken Stock |
- Boil carrot and peas with chicken soup stock.
- Season with TUMIX® Chicken Stock to taste.
- Serve hot.
Baked Sambal Fish
| A: | |
|---|---|
| 1 tbs | Chili paste |
| 1 tsp | Roasted shrimp paste |
| 1 tbsp | Onion |
| 1 tbsp | Brown sugar |
| 1 small | Lemon grass, sliced |
| 1/2 tbsp | Turmeric powder |
| B: | |
|---|---|
| 1 pc (120 g) | Indian mackerel |
| 1 tsp | Instant oat |
| 1 tsp | TUMIX® Anchovy Stock |
| Some | Banana leave |
- Blend all ingredients (A) to form sambal.
- Mix sambal with oat and TUMIX® Anchovy Stock.
- Then stuff sambal inside the fish stomach.
- Wrap the fish with banana leaf.
- Bake in preheat oven at 180oC for 20 minutes or until cook.
- Serve with calamansi sauce.
Calamansi Sauce
| 1 tbsp | Sweet soy sauce |
| 1/4 pc | Fresh red chili, sliced |
| 1 no | Shallot, sliced |
| 1 no | Calamansi, squeezed for juice |
- Combine all ingredients and serve with baked fish.
Vegetable
| 3-4 pcs | Okra |
- Boiled the okra in water till soft.
- Set aside.
Plain Carrot and Peas Soup
| 250 ml | Chicken soup stock |
| 1/2 cup | Carrot, sliced |
| 1 tbsp | Peas |
| 1 tsp | TUMIX® Chicken Stock |
- Boil carrot and peas with chicken soup stock.
- Season with TUMIX® Chicken Stock to taste.
- Serve hot.
Baked Sambal Fish
| A: | |
|---|---|
| 1 tbs | Chili paste |
| 1 tsp | Roasted shrimp paste |
| 1 tbsp | Onion |
| 1 tbsp | Brown sugar |
| 1 small | Lemon grass, sliced |
| 1/2 tbsp | Turmeric powder |
| B: | |
|---|---|
| 1 pc (120 g) | Indian mackerel |
| 1 tsp | Instant oat |
| 1 tsp | TUMIX® Anchovy Stock |
| Some | Banana leave |
- Blend all ingredients (A) to form sambal.
- Mix sambal with oat and TUMIX® Anchovy Stock.
- Then stuff sambal inside the fish stomach.
- Wrap the fish with banana leaf.
- Bake in preheat oven at 180oC for 20 minutes or until cook.
- Serve with calamansi sauce.
Calamansi Sauce
| 1 tbsp | Sweet soy sauce |
| 1/4 pc | Fresh red chili, sliced |
| 1 no | Shallot, sliced |
| 1 no | Calamansi, squeezed for juice |
- Combine all ingredients and serve with baked fish.
Vegetable
| 3-4 pcs | Okra |
- Boiled the okra in water till soft.
- Set aside.
Plain Carrot and Peas Soup
| 250 ml | Chicken soup stock |
| 1/2 cup | Carrot, sliced |
| 1 tbsp | Peas |
| 1 tsp | TUMIX® Chicken Stock |
- Boil carrot and peas with chicken soup stock.
- Season with TUMIX® Chicken Stock to taste.
- Serve hot.
TUMIX® Chicken Stock Recipes
TUMIX® Anchovy Stock Recipes
