Ingredients
For the fish and marinades
6 medium Barbounia fish
3 Tbsp. corn oil
2 cloves garlic, minced
1/2 tsp. ground cumin
1/2 tsp. ground turmeric
1/2 tsp. whole cumin
Salt and pepper
For the pepper sauce:
4 Tbsp. olive oil
1 large onion, chopped into chunks
2 green and red bell peppers, diced
1 tomato, finely diced
1/2 tsp. shrimp or chicken stock
1/2 tsp. ground ginger
1/2 tsp. ground cumin
Oil for frying
2 Tbsp. lemon juice
Lemon rings for garnish
Method
To make the fish and marinade:
-Rinse the fish well. Remove the entrails and skin. Soak in water and 1 Tbsp. of salt for 30 minutes. Rinse and pat dry.
-With a sharp knife, slash the fish on both sides.
-In a mixing bowl, combine the marinade ingredients and mix well.
-Rub the fish with the marinade inside and out, cover, and refrigerate for 30 minutes.
To make the Pepper Sauce:
-In a skillet, heat the oil over medium-high heat. Add the onions and stir for 5 minutes or until golden brown.
-Add the pepper and cook for 5 more minutes, stirring occasionally.
-Add the tomatoes, stock, ginger, cumin, and season with salt and pepper. Mix well.
-Stir occasionally until it starts boiling. Reduce heat and simmer for 15 minutes or until the mixture thickens.
-In frying pan, heat the oil over medium-high heat. Fry the fish on both sides until golden brown and transfer to a plate lined with paper towels.
-Add the lemon juice to the fish while hot to allow it to absorb the flavor.
-Pour some of the sauce on a serving plate and add the fish to the remaining sauce, mixing to coat.
-Place the fish slices.
-Rinse the fish well. Remove the entrails and skin. Soak in water and 1 Tbsp. of salt for 30 minutes. Rinse and pat dry.
-With a sharp knife, slash the fish on both sides.
-In a mixing bowl, combine the marinade ingredients and mix well.
-Rub the fish with the marinade inside and out, cover, and refrigerate for 30 minutes.
To make the Pepper Sauce:
-In a skillet, heat the oil over medium-high heat. Add the onions and stir for 5 minutes or until golden brown.
-Add the pepper and cook for 5 more minutes, stirring occasionally.
-Add the tomatoes, stock, ginger, cumin, and season with salt and pepper. Mix well.
-Stir occasionally until it starts boiling. Reduce heat and simmer for 15 minutes or until the mixture thickens.
-In frying pan, heat the oil over medium-high heat. Fry the fish on both sides until golden brown and transfer to a plate lined with paper towels.
-Add the lemon juice to the fish while hot to allow it to absorb the flavor.
-Pour some of the sauce on a serving plate and add the fish to the remaining sauce, mixing to coat.
-Place the fish slices.
As we believe that stylishly home often represented in a woman who care about home decors, delicious food recipes, and perfect beauty care recipes. So stylishly home brings you our hand selection of the best interior design, furniture decoration ideas, best food recipes, and effective beauty care recipes.
Please Check our disclaimer Page.
This topic brought to you from chefosama
0 comments:
Post a Comment