Fish Fillet with Tamarind

طلال المدقيCuisinier

Ingrédients

• Grouper or Kingfish, after removing the bones and skin
  1200 grams
• 1 medium onion, finely chopped
  100 grams
• Garlic, minced, equivalent to 3 or 4 cloves
  20 grams
• Tamarind paste, equivalent to 4 tablespoons
  50 grams
• Chicken broth cube, Maggi
  2 cubes
• Vegetable oil, equivalent to 30 ml
  30 ml
• Spices, equivalent to 10 grams
  10 grams
• Water, equivalent to 2 cups
  500 ml

Mesures

1. 1

   Preheat the oven to 175 degrees Celsius and place the rack in the middle position.

   Matériel requis:

   Four

   5 minutes
2. 2

   Wash the fish and let it dry, then place it on aluminum foil in a baking tray.

   Matériel requis:

   🍳

   Aluminum foil

   5 minutes
3. 3

   In a medium pot, heat the vegetable oil and cook the onion slowly until it softens.

   Matériel requis:

   Marmite

   5 minutes
4. 4

   Add the spices and garlic and cook for an additional two minutes until the spices are fragrant.

   2 minutes
5. 5

   Add the tamarind paste, the two Maggi chicken broth cubes, and the water, bring to a boil, and stir over medium heat until slightly thickened for 10 to 15 minutes.

   15 minutes
6. 6

   Carefully pour the sauce over the fish fillet and bake in the preheated oven for 30 minutes.

   30 minutes
7. 7

   Serve with Arabic bread or rice and a green salad.

Faits nutritionnels

* 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