Nutritional Info

Nutrition Facts

Serving Size 1 (209g)

Calories 496
Calories from Fat 213 (43%)
Amount Per Serving %DIV
Total Fat 23.7g 36%
Saturated Fat 8.1g 41%
Monounsaturated Fat 10.3g
Polyunsaturated Fat 5.3g
Trans Fat 0.0g
Cholesterol 961.8mg 321%
Sodium 323.6mg 14%
Potassium 917.7mg 20%
Total Carbohydrate 2g 1%
Dietary Fiber 0.2g 1%
Sugars 0g
Protein 55.6g 111%

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Recipe Description
The more hot peppers you use, the hotter the sauce. Peppers vary in size. About 2 tablespoons of the smallest peppers provide a moderate kick.
Prep time
40 min
Cook time
20 min
Ready In
1 hr


Serves Tool

Serves To:USMetric
1/4 Cup(c)  vegetable oil
3   whole red chili peppers, dried
4 Clove(clv)  garlic, crushed
2 Tablespoon(T)  lemon juice
1/2 Teaspoon(t)  ginger, ground
1/4 Teaspoon(t)  cardamom, ground
1/2 Teaspoon(t)  kosher salt
2 Pound(lb)  fish steaks, or thick fillets


Heat the oil gently in a small saucepan. Drop in 1 pepper. The oil should bubble a bit around the edges, but not fry and pop. If the temperature is right, add the rest of the peppers and the garlic. Cook for 10 minutes, until the oil turns golden orange. Strain the liquid and discard the peppers and garlic. Let cool to warm before adding the lemon juice, ginger, cardamom and salt. Marinate the fish in the sauce for 30 minutes, then grill or broil the fish, as desired.

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