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4 Serves
81 Mins
Clean and slice the fresh raw fish into bite-sized cubes using a sharp knife on a cutting board.
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Vitamin E
2 mg / 15 mgVitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
11 µg / 2.4 µgFolate
11 µg / 400 µgCalcium
26 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
69 mg / 420 mgPhosphorus
310 mg / 1,250 mgPotassium
431 mg / 4,700 mgSodium
57 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
42 µg / 55 µgFiber
1 g / 28 gSugar
6 g / 50 gSaturated Fat
2 g / 20 gCholesterol
43 mg / 300 mgCaffeine
0 mgNet Carbs
9 gAlcohol
0 g
In a mixing bowl, combine the fish with vinegar, ginger, onion, and sliced chili peppers. Allow the mixture to cure in the refrigerator for 50 minutes until the fish turns opaque.
Heat a small amount of olive oil in a frying pan over medium heat and quickly sauté the aromatics if desired, or simply toss the cured fish with salt and pepper to taste.
10
g46
g11
g
Japanese
Chinese