spicy fish
Spicy fish ingredients:
Half a teaspoon of cumin
1 teaspoon fine coriander
Three tablespoons of finely chopped onion
cloves of mashed garlic
Peel half of a lemon, grated
Juice of half a lemon
Four tablespoons of olive oil
A brine fish weighing one kilogram
a small spoon of salt
Half a teaspoon of ginger
Half a teaspoon of white pepper
1 teaspoon of paprika
1 tablespoon finely chopped fresh coriander, for garnish
Sauce Ingredients:
Half a kilogram of grated tomatoes
Five tablespoons of finely chopped onion
Three cloves of finely minced garlic
Four tablespoons of olive oil
1 teaspoon dried coriander
1 tablespoon of chopped green coriander
1 tablespoon of tomato sauce
Four pods of chopped hot red pepper
Half a cup of tahini
Salt, to taste
Half a teaspoon of ginger
Half a teaspoon of white pepper
Two teaspoons of hot paprika
Half a teaspoon of cumin
How to prepare spicy fish:
Put olive oil and lemon juice in a bowl and mix the ingredients.
Add the onion, grated lemon peel, mashed garlic, cumin, coriander, paprika, salt, ginger and pepper to the oil and lemon juice mixture and mix the ingredients.
Slits are made crosswise in the middle of the fish on both sides.
The fish is immersed in the previous marinade and must be inserted into the slits.
Put the fish in an oven tray and put it in a hot oven at a temperature of 180 degrees Celsius and leave for forty minutes.
Prepare the sauce by heating the olive oil in a saucepan over the fire and stirring the onions and garlic until the ingredients are browned.
Add hot red pepper and stir the ingredients.
Add the grated tomato, tomato sauce, paprika, cumin, dry coriander, ginger, pepper and salt.
Stir the sauce and let it boil for thirty minutes, then add the chopped coriander and tahini.
Pour the sauce into a serving dish, place the fish on top of the sauce, and garnish with chopped coriander.
Sinjari mullet fish
Sinjari mullet fish ingredients:
Three fish of the type of mullet or tilapia.
Three tablespoons of tamarind soaked.
Three tablespoons of lemon juice.
Three tablespoons of olive oil.
Three sticks of green onions.
Three pods of hot green pepper.
A quarter of a bunch of dill. A quarter of a bunch of parsley.
A quarter of a bunch of coriander.
¼ teaspoon of black pepper.
A tablespoon of cumin.
A tablespoon of fine coriander.
One and a half teaspoons of salt.
Half a teaspoon of chili.
Ten cloves of garlic.
How to prepare mullet singari:
Rub the fish with salt, then wash it in cold water, and dry it with kitchen paper.
Open the fish on one side, which is the belly side, using the knife to make it look like an open book.
Heat the oven to a temperature of 180 degrees Celsius.
Prepare a tray for the oven, and put the fish in the tray so that the back of the fish is down and its belly is from the meat side up.
To prepare the marinade, mix garlic, coriander, parsley, dill, pepper, salt, and onions in a blender until you get a smooth mixture.
Add the lemon juice, the soaked dates, and the oil, while the blender is running so that a homogeneous sauce is formed with each other.
Spread the marinade on the belly of the fish.
Add half a cup of water to the fish, then cover the fish with aluminum foil.
Put the tray in the oven to cook for half an hour, until the fish is cooked and the marinade is absorbed.
Remove the fish from the oven, remove the aluminum foil, and return it to the oven for ten minutes, until the surface of the fish is browned.
Oven grilled hamour fish
Oven Grilled Hamour Fish Ingredients:
2 kg large grouper fish, open from the back
A tablespoon of minced garlic.
a tablespoon of salt.
A tablespoon of cumin.
A tablespoon of fish seasoning.
A tablespoon of paprika.
¼ cup lemon juice.
Fish seasoning ingredients:
One large onion, cut into quarters.
Quartered green bell pepper.
Hot pepper pod (optional).
2 tomatoes, cut into quarters.
2 tablespoons of tomato sauce.
½ bunch chopped fresh parsley.
½ bunch fresh coriander, chopped
2 grated carrots.
5 garlic cloves.
A teaspoon of ground coriander.
teaspoon black pepper.
A teaspoon of cumin.
A teaspoon of fish seasoning.
a tablespoon of salt.
¼ cup lemon juice.
¼ cup olive oil.
How to prepare grilled hamour fish in the oven:
Put the minced garlic, cumin, fish spices, paprika, salt and lemon juice in a bowl and stir well until the marinade ingredients are mixed, then rub the fish with the marinade, cover and leave for at least 60 minutes.
To prepare the grilling seasoning for the fish, chop the onions, tomatoes, parsley, fresh coriander, bell peppers, chili peppers, carrots, garlic and tomato sauce in a food processor.
Add salt, black pepper, cumin, coriander, fish spices, lemon juice and olive oil for the grilling seasoning and stir well to combine the ingredients.
Heat the oven to 200°C.
Take an oven tray covered with foil and put the fish in it, then spread the grilling seasoning over it so that it covers it completely.
Grill the hamour fish in the oven until it is cooked and browned, about 40 minutes.
Fish tray with potatoes
Ingredients for Fish and Potato Tray:
cup chopped coriander
A third of a cup of lemon juice
cup of parsley
Two sweet potatoes, sliced
cup of chopped dill
two fish
a small spoon of salt
Two tablespoons of crushed garlic
A quarter cup of olive oil
A piece of chopped green bell pepper
1 teaspoon of paprika
Lemon sliced
How to prepare a tray of fish with potatoes:
Put the salt, paprika and garlic in a bowl, add half the amount of lemon juice and mix the ingredients.
Put the fish in a dish, pour the marinade over it and rub.
Grease a baking tray with a little oil and distribute the potato slices, cilantro, parsley, dill and capsicum.
Put the fish in the tray and pour the remaining amount of lemon juice.
Put the lemon slices on the face and put the tray in the oven at a temperature of 180 degrees Celsius and leave until the fish is cooked.
Grilled fish in oil and lemon
Ingredients for grilled fish with oil and lemon:
2 kilos of tilapia or your favorite type.
4 teaspoons minced garlic.
½ cup lemon juice.
3 tablespoons olive oil or corn oil.
A teaspoon of cumin.
½ teaspoon paprika.
⅛ cup chopped celery.
2 slices of lemon.
Salt and black pepper to taste.
How to prepare grilled fish with oil and lemon:
Wash the fish well with salt and water, then make two or three slits on each side.
In a bowl, mix lemon juice, oil, garlic, celery, cumin, paprika, salt, and pepper well.
Rub the fish from the inside with the marinade and fill the slits with it, then lay the fish in a tray greased with oil, and pour the rest of the marinade on it.
Put the fish in the refrigerator for 30 minutes, until the marinade is absorbed.
Heat the oven to a temperature of 200 degrees Celsius. Fill the fish slits with lemon slices, arrange the remaining on top, and then place in the oven for about 30 minutes.
Serve the fish hot with tahini and a green salad.
Steamed Chinese sea bass
Steamed Chinese Sea Bass Ingredients:
bass fish kilo
2 fresh hot red pepper
green onion bundle
thinly sliced fresh ginger root
green coriander bundle
Fish Sauce Ingredients:
2 cups of water
cup soy sauce
3 tablespoons brown sugar
1/2 cup roasted peanuts, for garnishing
Onion and Ginger Sauce Ingredients:
Bunch of green onions, sliced
2 tablespoons ginger
2 tablespoons sesame oil
tablespoon of starch
Cup water
1/2 cup soy sauce
Vegetable Ingredients:
2 carrots, sliced
6 bok choy
2 cloves garlic, sliced
tablespoon sesame oil
tablespoon chopped ginger
1/4 cup soy sauce
teaspoon starch
How to prepare steamed Chinese sea bass:
We make incisions in the fish meat from the sides and put inside the fish some slices of green onions, ginger and a few green coriander leaves.
Mix 2 cups of water with 1 cup of soy sauce and sugar.
We put the fish on top of a layer of foil and butter paper, then add the sauce and close the foil and enter the oven for 35-40 minutes at a temperature of 200 degrees Celsius.
To make the onion and ginger sauce, put the sesame oil in a pot, put the ginger and green onions, stir, then add soy and water with starch and boil until the sauce thickens.
Remove the fish from the oven, open the foil, add the green onion and ginger sauce on the surface of the fish, sprinkle with roasted peanuts, and decorate with coriander leaves and red hot pepper slices.
To make the vegetables, stir the ginger and garlic with sesame oil, then add the vegetables and stir for 2-3 minutes, then add the soy, water and starch, reduce the heat and cover the pot for 5 minutes and serve alongside the fish with white rice for health and wellness.
Grilled sea bream
Grilled Sea bream Ingredients:
One kilo of sea bream, washed and clean.
6 crushed garlic cloves.
A bundle of chopped parsley.
One large onion, finely chopped.
Chopped green bell pepper.
⅓ cup olive oil
4 tablespoons lemon juice.
A teaspoon of ground cumin.
A teaspoon of fish seasoning.
½ teaspoon crushed dried hot red pepper.
Salt and black pepper to taste.
How to prepare grilled sea bream:
Make some small slits in the fish, and set aside.
Put garlic, cumin, spices, hot red pepper, salt, black pepper, half the amount of lemon juice, and half the amount of oil in a bowl, and stir well.
Season the fish with the garlic mixture, inside and out, and between the slits, and set aside for 30 minutes.
Put the onion, parsley, green pepper, the rest of the lemon, the rest of the oil, salt and black pepper in a bowl, and stir well.
Stuff the fish with this mixture, and leave it aside until the grill is ready.
Prepare your charcoal or electric grill, then grill the fish for seven to ten minutes on each side.
Put the sea bream in a serving dish, and serve it hot with rice and various salads.
Salmon with cabbage
Salmon with Cabbage Ingredients:
100 grams salmon
1 tablespoon of coconut oil
tablespoon butter
Half of a medium avocado
1 cup cabbage
Half a cup of onions
How to prepare salmon with cabbage:
Cook salmon in a non-stick pan properly and set aside.
For the cabbage and onion mixture: chop the cabbage and onion
Melt half a tablespoon of coconut oil in a skillet over medium heat, then add the cabbage and onion
Cook for 5 minutes over medium heat, then add the butter
Cook on low heat for another 2-3 minutes
Served with salmon and avocado, and add salt and pepper to taste
fish with chips
Fish and Potato Ingredients:
2 kilos of large fish
10 medium potatoes
1 large sweet red pepper, sliced
Large onion, sliced
Sauce Ingredients:
½ cup olive oil
2 cloves garlic mashed
large onion, chopped
2 green bell peppers, minced
1 cup chopped coriander or green parsley
tablespoon tomato paste
tablespoon vinegar
Teaspoon salt
¼ teaspoon black pepper
teaspoon paprika
1 teaspoon cumin
1 teaspoon turmeric
teaspoon fine coriander
teaspoon ginger powder
2 pcs lemon slices
How to prepare fish with potatoes:
Preheat the oven to a temperature of 180 degrees Celsius, prepare an appropriate oven tray.
In a bowl, put all the spices and stir to combine.
Put a deep saucepan on the fire and heat the olive oil and add the onions, garlic, green peppers, tomato paste, vinegar, spices, parsley, stir the ingredients together, then add a little water and leave to soak a little.
In the oven mold, put the onion slices, red pepper.
Using the knife, cut the back of the fish several times, then put the fish in the oven dish.
Put the potatoes in a dish, then spread two-thirds of the sauce over them, stir to mix, and then put them on the fish, with some potatoes on the inside of the fish.
Spread the rest of the sauce on the fish, then the lemon slices and cover the oven dish.
Put it in the oven for 30 minutes, then remove the lid and place it for 5 minutes under the grill.
Take the fish out of the oven and put it in a suitable serving dish, garnish it with chopped parsley and serve it with white rice and your family's favorite salads, for health and wellness.
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