Ingredientes
Peixe tilápia1 kilogram- Tomatoes500 grams
Farinha3 cups
Pimenta forte1 piece
Alho Amassado5 cloves- Fresh Coriander, Stems5 pieces
Óleo3 teaspoons- Vegetable Oil for Frying1 liter
Sal2 teaspoons
Pimenta preta2 teaspoons
Cominho2 teaspoons
Água2 cups- Alho Amassado5 cloves
Vinagre1 tablespoon- Sal1 teaspoon
- Pimenta preta2 teaspoons
- Cominho1 teaspoon
Coentro Seco1 teaspoon
Passos
- 1
Clean the fish's belly and wash it thoroughly with water.
recipe.minutesUtensílios necessários:🍳Bowl - 2
In a bowl, mix the stuffing ingredients well and stuff the fish's belly and head.
recipe.minutesUtensílios necessários:🍳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.minutesUtensílios necessários:
Frigideira - 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.minutesUtensílios necessários:
Panela - 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.minutesUtensílios necessários:Panela - 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
Fatos nutricionais
Peixe tilápiapor 100gFarinhapor 100gPimenta fortepor 100gAlho Amassadopor 100gÓleopor 100gSalpor 100gPimenta pretapor 100gCominhopor 100gÁguapor 100gAlho Amassadopor 100gVinagrepor 100gSalpor 100gPimenta pretapor 100gCominhopor 100gCoentro Secopor 100g* As informações nutricionais são aproximadas e o seu cálculo pode ser afetado pelo tipo de ingrediente e pelos métodos de cultivo, armazenamento e confeção.