Ingredients
| Grilled Pampano | |
| 30 g (1 pc) | Pampano |
| 10 ml (2 tsp) | Calamansi extract |
| 0.23 g (⅛ tsp) | Pepper, ground |
| 10 ml (2 tsp) | Cooking oil |
| 160 g (1 cup) | Steamed rice |
| Sautéed Patola | |
| 10 ml (2 tsp) | Cooking oil |
| 1.87 g (1 tsp) | Garlic, minced |
| 22.5 g (¼ cup) | Patola, sliced |
| 30 ml (2 tbsp) | Water |
| 0.23 g (⅛ tsp) | Pepper, ground |
| 22.5 g (¼ cup) | Onion leaves, sliced |
Cooking Instructions
Grilled Pampano
Marinade the fish in calamansi and pepper for 15 minutes. Place the griller in medium heat
and brush with oil. Roast the fish until cooked but juicy.
Sautéed Patola
Place pan over medium heat and pour oil. Sauté garlic and patola. Add water and simmer
until cooked. Season with pepper and add onion leaves. Remove from heat.
General information
| Difficulty: | 3 of 5 |
Nutritional Information
| 435 kcal | Energy |
| 12.6 g | Protein |
| 152.5 mg | Phosphate |
| 39 mg | Sodium |
| 400 mg | Potassium |
| 1 portion – calculated for a person of 70 kg |