Feseekh Fish

Amr Al-RashidCuoco

Ingredienti

• Pesce Bouri
  1 kilogram
• Sale Grosso
  1 cup

Passi

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.

   Utensili necessari:

   Colino

   2880 min
2. 2

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

   Utensili necessari:

   🍳

   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.

   Utensili necessari:

   🍳

   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.

Fatti nutrizionali

Valori nutrizionali degli ingredienti (per 100g)

Pesce Bouriper 100g

Energia120 kcal

Proteine20 g

Grassi totali5 g

Sale Grossoper 100g

Sodio38758 mg

* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.

Caratteristiche dietetiche e tag