Ingrediënten
- 3 pieces of fish, with a thickness of about 3 cm3 pieces
- 5 fresh oranges5 oranges
- 1 tablespoon cumin, whole1 tablespoon
- 3 tablespoons vegetable oil for frying3 tablespoons
- 1 tablespoon coriander, whole1 tablespoon
- 1 tablespoon anise, whole1 tablespoon
- 1 teaspoon paprika, powder1 teaspoon
- 1 teaspoon turmeric, powder1 teaspoon
- 1 teaspoon fennel powder1 teaspoon
- 1 tablespoon olive oil1 tablespoon
- Fried onions for garnish0
Stappen
- 1
Preheat the oven to 170 degrees Celsius.
5 minBenodigde hulpmiddelen:
Oven - 2
Juice the oranges using a citrus juicer (attached to the Kenwood mixer).
5 minBenodigde hulpmiddelen:🍳Citrus Juicer - 3
Grind the whole spices (cumin, coriander, anise) using a versatile grinder (attached to the Kenwood mixer) until you get a fine powder.
5 minBenodigde hulpmiddelen:🍳Spice Grinder - 4
Mix one-third of the previous spices with paprika in one bowl, while mixing another third with turmeric in another bowl, and the last third with fennel in a third bowl.
5 minBenodigde hulpmiddelen:
Mengkom - 5
Mix one cup of orange juice with olive oil, and marinate the fish in the liquid mixture for 15 minutes.
15 min - 6
Remove the fish from the liquid and season one side with the mixed spices in three wide parallel lines.
5 min - 7
Sprinkle the same spices in the same order and shape on a flat plate, then place the fish on the plate (so that the side touching the plate is the unseasoned side to allow the spices to stick).
5 min - 8
Heat the oil in a frying pan over medium heat, and fry the fish in the oil on both sides.
10 minBenodigde hulpmiddelen:
Koekenpan - 9
Transfer the fish to a baking tray, and drizzle the remaining frying oil from the pan over it.
5 min - 10
Place in the oven for about half an hour or until fully cooked.
30 min - 11
In the meantime, prepare the serving dish by sprinkling a little of the used spices on it.
5 min - 12
Arrange the fish on the serving plate, garnished with a little fried onion.
5 min
Voedingsfeiten
* Voedingswaarden zijn bij benadering en de berekening kan worden beïnvloed door het type ingrediënt en de teelt-, opslag- en kookmethoden.

