Ingredienti
Pesce tilapia1 kilogram- Tomatoes500 grams
Farina3 cups
Peperoncino1 piece
Aglio Schiacciato5 cloves- Fresh Coriander, Stems5 pieces
Olio3 teaspoons- Vegetable Oil for Frying1 liter
Sale2 teaspoons
Pepe nero2 teaspoons
Cumino2 teaspoons
Acqua2 cups- Aglio Schiacciato5 cloves
Aceto1 tablespoon- Sale1 teaspoon
- Pepe nero2 teaspoons
- Cumino1 teaspoon
Coriandolo Secco1 teaspoon
Passi
- 1
Clean the fish's belly and wash it thoroughly with water.
5 minUtensili necessari:🍳Bowl - 2
In a bowl, mix the stuffing ingredients well and stuff the fish's belly and head.
5 minUtensili necessari:🍳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.
10 minUtensili necessari:
Padella - 4
To make the tomato sauce, chop the tomatoes into very small cubes.
5 min - 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.
10 minUtensili necessari:
Pentola - 6
Leave the tomato mixture over medium heat until the tomatoes dissolve to obtain a thick sauce.
10 min - 7
Add the remaining crushed garlic and chopped fresh coriander to the sauce and let the mixture boil for one minute.
1 min - 8
Place the hot fried fish in the pot of sauce, cover the pot, and then remove it from the heat.
5 minUtensili necessari:Pentola - 9
Leave the pot covered for at least 10 minutes for the sauce to mix with the fish.
10 min - 10
Place the fish on a large plate, pour the tomato sauce over it, and serve hot.
5 min
Fatti nutrizionali
Pesce tilapiaper 100gFarinaper 100gPeperoncinoper 100gAglio Schiacciatoper 100gOlioper 100gSaleper 100gPepe neroper 100gCuminoper 100gAcquaper 100gAglio Schiacciatoper 100gAcetoper 100gSaleper 100gPepe neroper 100gCuminoper 100gCoriandolo Seccoper 100g* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.