There's a policy here at Chef Talk regarding too much help with homework and tests; and your request certainly seems to fit right in there. You really need to figure this out for yourself. Here's how:
Visualize making the dish, step by step. Include everything, even the trip to the market.
Write an ingredient list.
Wite a detailed description of your technique, including the ingredients. Visualize the techniques and things you use for measurements -- pinches, handfuls, shakes, water glasses, and so on. If you can, measure those things. If you can't, just make a good guess. Round things off so they work in (more or less) even amounts.
Just so you know: Volume ... 3 tsp = 1 tbs. 2 tbs = 1 ounce (by volume). 8 oz = 1 cup, 2 cups = 1 pint, 2 pints = 1 quart. Weight ... 8 oz = 1/2 lb, 16 oz = 1 lb.
Go back, and rewrite the ingredient list so that it conforms to the same order of the technique. Edit the description of your techinuqe. Taste everything in your mind as you go.
Go back again and adjust your amount for an appropriate sized recipe -- for instance if you were prepping for twenty servings, you might use 1-1/2 oz fish per person, or 30 oz, which you'd round up to 2 lbs. Then adjust the rest of the recipe to meet the assigned size.
I don't want to seem harsh but buljol is basically a salsa with some fish broken up in it. It isn't molecular gastronomy. You don't need help. You can do it.
If your teachers aren't Caribbean, dial back on the heat. They might not know how much they'll appreciate it, but they'll appreciate it. Don't forget to tell them you adjusted the recipe for a "wider audience."
Fried bake too?
Hope this hleps,