Feseekh Fish

مصطفى شنيقCuisinier

Ingrédients

• 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
• Sel Gros
  0

Mesures

1. 1

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

   Matériel requis:

   Passoire

   1440 minutes
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 minutes
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.

   Matériel requis:

   🍳

   Plastic bag

   10 minutes
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 minutes
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 minutes

Faits nutritionnels

Valeurs nutritionnelles des ingrédients (pour 100g)

Sel Grospour 100g

Sodium38758 mg

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques