Directions:
- Wash the red snapper or other fish and gently pat dry with paper towels.
- Cut into 1 1/2 inch pieces and then set aside.
- Mix together the paprika, cumin, fennel seeds, chili powder and a pinch of salt.
- Coat the fish with the dry ingredients.
- Place the fish into a wok with 2 T of the Wok Oil and stir-fry for about 5 minutes on each side until browned.
- Add the yogurt and continue to stir-fry the fish pieces for about 3 more minutes.
- Serve over steamed rice or bulghur wheat.
- Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 301.5 Kcal (1262 kJ) | ||
| Calories from fat | 76.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.49g | 13% | |
|---|---|---|---|
| Cholesterol | 87.58mg | 29% | |
| Sodium | 184.51mg | 8% | |
| Potassium | 1103.97mg | 23% | |
| Total Carbs | 4.32g | 1% | |
| Sugars | 1.76g | 7% | |
| Dietary Fiber | 1.79g | 7% | |
| Protein | 49.31g | 99% | |
| Vitamin C | 5.1mg | 9% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.6mg | 9% | |
| Calcium | 138.3mg | 14% | |
| Amount Per 100 g | |||
| Calories | 113.65 Kcal (476 kJ) | ||
| Calories from fat | 28.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.2g | 13% | |
|---|---|---|---|
| Cholesterol | 33.01mg | 29% | |
| Sodium | 69.55mg | 8% | |
| Potassium | 416.12mg | 23% | |
| Total Carbs | 1.63g | 1% | |
| Sugars | 0.66g | 7% | |
| Dietary Fiber | 0.68g | 7% | |
| Protein | 18.59g | 99% | |
| Vitamin C | 1.9mg | 9% | |
| Iron | 0.6mg | 9% | |
| Calcium | 52.1mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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