Fasikh Fish

Bulut AbalıoğluCocinero

Ingredientes

• Fish, fasikh or four fish
  1300 grams
• Garlic clove, or 3 heads of garlic
  20 cloves
• Medium onion
  3 pieces
• Tomate
  4 pieces
• Pimiento picante
  4 pieces
• Limón
  4 pieces
• Salt and black pepper
  0
• Comino
  0
• Harina
  0
• Vegetable oil, for frying the fish
  1.5 cups

Pasos

1. 1

   Clean the fasikh fish thoroughly, soak it in water for no less than 10 hours, changing the water every two and a half hours to reduce the salt content.

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2. 2

   Marinate the fish with lemon and a teaspoon of the spices listed in the ingredients, and let it sit for at least an hour.

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3. 3

   In a deep frying pan, add enough vegetable oil to submerge the fish and heat the oil. Then, coat the fish in flour and fry until golden brown.

   Herramientas necesarias:

   Sartén

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4. 4

   For Dip Method 1: Peel the garlic and cut it into squares, fry it in the oil used for frying the fish until golden brown, then set aside and squeeze lemon juice over it.

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5. 5

   Dip Method 2: Slice the onion into wedges and the pepper into rings without seeds, fry them in the oil used for frying the fish until they turn golden, then cut the tomatoes into medium-sized slices and add them to the pepper and onion, cooking until done.

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Datos nutricionales

Información nutricional de los ingredientes (por 100g)

Tomatepor 100g

Energía18 kcal

Proteínas0.88 g

Grasa total0.2 g

Carbohidratos3.89 g

Azúcares totales2.63 g

Fibra dietética1.2 g

Agua95 g

Pimiento picantepor 100g

Energía318 kcal

Proteínas12 g

Grasa total14 g

Carbohidratos60 g

Fibra dietética25 g

Azúcares totales3 g

Limónpor 100g

Energía29 kcal

Proteínas1.1 g

Grasa total0.3 g

Carbohidratos9.3 g

Azúcares totales2.5 g

Fibra dietética2.8 g

Agua88 g

Cominopor 100g

Energía375 kcal

Proteínas18 g

Grasa total22 g

Carbohidratos44 g

Fibra dietética11 g

Azúcares totales2.2 g

Harinapor 100g

Energía364 kcal

Proteínas10.33 g

Grasa total1 g

Carbohidratos76.31 g

Fibra dietética2.7 g

Azúcares totales0.3 g

* La información nutricional es aproximada y su cálculo puede verse afectado por el tipo de ingrediente y los métodos de cultivo, almacenamiento y cocción.

Características y etiquetas dietéticas