| 71 | 72 | 73 | 74 | 75 |
| 1 | 21 | 42 | 63 | 84 |
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1
40
141
Pineapple Fish Balls
Estimated Nutritional Values
11
1
1
1
1
/2
lbs. (750 g) fish
Amount/Serving
% DV*
Amount/Serving
% DV*
small onion, chopped
small unripe papaya
cup pineapple pieces
head Chinese cabbage
tablespoons margarine
inch ginger, chopped or crushed
teaspoon sugar
teaspoon soy sauce
cup water
teaspoon corn flour
salt to taste
Calories
320 kcal 16 %
16 Gm 25 %
3 Gm 15 %
47 Mg 16 %
285 Gm 12 %
31 Gm 62 %
Carbohydrate
Iron
14 Gm
5 %
Total Fat
2.6 Mg 14 %
155 Mg 16 %
Saturated Fat
Cholesterol
Sodium
Calcium
4
1
Vitamin A
Vitamin C
5645 IU 113 %
64.8 Mg 108 %
/
2
1/
2
1
1
1
Protein
*Percent daily Values (DV) are based on a 2,000 calorie diet
Servings in this recipe:
6
Peel the papaya, remove seeds and cut lengthwise. Wash and chop the
cabbage lengthwise. Using a spoon or shell scrape the fish meat away from
the bones and skin. Form into small balls.
Milk:
0
Veg:
1
Fruit:
0
Bread:
0
Meat: 1.5
Heat the margarine in a frying pan. Gently fry the fish balls until
cooked. Remove from the pan.
Fry the papaya and pineapple pieces. Add the onion, cabbage stalks
and lastly the cabbage leaves. Fry until just under-cooked. Mix together the
sugar, soy sauce, water and corn flour. Add to the vegetables and stir
continuously until it boils. Add fish balls and stir. Serve hot with cooked
taro, breadfruit or rice.
Pineapple, Delicious and Refreshing, South Pacific Foods Leaflet 10
(1986), SPC, Noumea, New Caledonia
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