Ingredientes
Pez tilapia1 kilogram- Tomatoes500 grams
Harina3 cups
Pimiento picante1 piece
Ajo Machacado5 cloves- Fresh Coriander, Stems5 pieces
Aceite3 teaspoons- Vegetable Oil for Frying1 liter
Sal2 teaspoons
Pimienta negra2 teaspoons
Comino2 teaspoons
Agua2 cups- Ajo Machacado5 cloves
Vinagre1 tablespoon- Sal1 teaspoon
- Pimienta negra2 teaspoons
- Comino1 teaspoon
Cilantro Seco1 teaspoon
Pasos
- 1
Clean the fish's belly and wash it thoroughly with water.
recipe.minutesHerramientas necesarias:🍳Bowl - 2
In a bowl, mix the stuffing ingredients well and stuff the fish's belly and head.
recipe.minutesHerramientas necesarias:🍳Bowl - 3
In a deep frying pan, heat the frying oil, dip the fish in flour well, then fry over medium heat until the fish's belly does not dry out.
recipe.minutesHerramientas necesarias:
Sartén - 4
To make the tomato sauce, chop the tomatoes into very small cubes.
recipe.minutes - 5
In a pot over the heat, heat 3 tablespoons of oil, add half the amount of crushed garlic, salt, hot pepper, tomatoes, black pepper, and cumin, then add two cups of water to the mixture.
recipe.minutesHerramientas necesarias:
Olla - 6
Leave the tomato mixture over medium heat until the tomatoes dissolve to obtain a thick sauce.
recipe.minutes - 7
Add the remaining crushed garlic and chopped fresh coriander to the sauce and let the mixture boil for one minute.
recipe.minutes - 8
Place the hot fried fish in the pot of sauce, cover the pot, and then remove it from the heat.
recipe.minutesHerramientas necesarias:Olla - 9
Leave the pot covered for at least 10 minutes for the sauce to mix with the fish.
recipe.minutes - 10
Place the fish on a large plate, pour the tomato sauce over it, and serve hot.
recipe.minutes
Datos nutricionales
Pez tilapiapor 100gHarinapor 100gPimiento picantepor 100gAjo Machacadopor 100gAceitepor 100gSalpor 100gPimienta negrapor 100gCominopor 100gAguapor 100gAjo Machacadopor 100gVinagrepor 100gSalpor 100gPimienta negrapor 100gCominopor 100gCilantro Secopor 100g* La información nutricional es aproximada y su cálculo puede verse afectado por el tipo de ingrediente y los métodos de cultivo, almacenamiento y cocción.