10 cloves garlic, large
5 Lemon
1 green pepper, small
1/2 tablespoon hot sauce, sweet
1 tablespoon chopped fresh cilantro, the equivalent of 4 sticks
1/2 teaspoon ground black pepper
1 tablespoon ground cumin
1 tablespoon salt, or to taste good
At 10 tablespoons flour
1/2 cup oil, for frying
Preparing Fish & garlic and lemon
1. Wash the fish and cleans the inside of the stomach as well.
2. Mashing 2 garlic cloves with salt to a small desire and a teaspoon of cumin quarter.
3. Press a blend of lemon and garlic on a previous, cumin, licked his belly of the fish well and leave for half an hour until the season and take a taste of Tom and spices.
4. To prepare the sauce, puree the remaining garlic, salt, cumin, black pepper, chopped green coriander and green pepper with a little well, then add the lemon juice staying with them if we are diluted tablespoon of water.
5. After a half hour to marinate fish, thickened with flour until completely covered.
6. The frying oil is heated to a high temperature and placed fishmeal envelope for two minutes on high heat until crisp crust is then to moderate heat for 5 minutes Put the pan with lid.
7. We raise fire again and turn the fish until the crust is made up of the other side for a minute and then leave it on low heat until cooked.
8. Remove the fish from the pan and place on paper to absorb the oil from it. Transferred to the service plate and sprinkle the sauce from the outside on both sides and erasing it from the inside so that the fish belly absorb the sauce or marinade well.
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