Feseekh Fish

Amr Al-RashidCocinero

Ingredientes

• Pez Bouri
  1 kilogram
• Sal Gruesa
  1 cup

Pasos

1. 1

   Place the fish in a strainer and cover it with a cloth, then place it in the sun for two full days or until the water and blood of the fish drain and it puffs up well.

   Herramientas necesarias:

   Colador

   recipe.minutes
2. 2

   Place the fish in a tightly sealed bag and put it in the kitchen in the shade.

   Herramientas necesarias:

   🍳

   Bag
3. 3

   Put salt on the fish and press it with your hands from the tail to the head to drain its water, then wrap it well in salt.

4. 4

   Place the salted fish in a bag and then put it in a tightly sealed container to prevent air from entering the fish.

   Herramientas necesarias:

   🍳

   Container
5. 5

   Turn the fish bag in the container every two days to ensure the salt is evenly distributed, and repeat the pressing process to drain its water and any spoiled blood, then sprinkle with salt and place it in a large piece of cloth.

6. 6

   Place the fish in a location away from direct air (it can be placed in the oven) for about 10 to 12 days, and thus the Feseekh will be ready.

Datos nutricionales

Información nutricional de los ingredientes (por 100g)

Pez Bouripor 100g

Energía120 kcal

Proteínas20 g

Grasa total5 g

Sal Gruesapor 100g

Sodio38758 mg

* La información nutricional es aproximada y su cálculo puede verse afectado por el tipo de ingrediente y los métodos de cultivo, almacenamiento y cocción.

Características y etiquetas dietéticas