Feseekh Fish

مصطفى شنيقKüchenchef

Zutaten

• 1 kilogram of fresh mullet fish
  1 kilogram
• 1 tablespoon of red chili powder
  1 tablespoon
• 1 tablespoon of dencar, available at the spice shop
  1 tablespoon
• 1 tablespoon of turmeric
  1 tablespoon
• Grobes Salz
  0

Schritte

1. 1

   Place the fish in a strainer for a whole day, preferably in the sun.

   Benötigte Werkzeuge:

   Sieb

   1440 Min
2. 2

   Open the fish's head and fill it with coarse salt mixed with chili, and stuff the fish's belly from the head.

   10 Min
3. 3

   Repeat the process with each fish, wrap all the fish in a plastic bag, and before sealing it, add a spoonful of dencar to prevent worms.

   Benötigte Werkzeuge:

   🍳

   Plastic bag

   10 Min
4. 4

   Wrap it well in a large bag to prevent air, and sprinkle a small spoon of turmeric on top of the fish after stuffing, then wrap it well in multiple bags.

   10 Min
5. 5

   Place it in a dry place away from sight; in summer, the temperature is high, open it after a week, while in winter, open it after two weeks, and of course, clean it.

   20160 Min

Nährwertangaben

Nährwerte der Zutaten (pro 100g)

Grobes Salzpro 100g

Natrium38758 mg

* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.

Ernährungseigenschaften & Tags