Sweet and Sour Fish

Zahra HaddadCuisinier

Ingrédients

• 6 pieces of fish fillet
  6 pieces
• 1 teaspoon oregano
  1 teaspoon
• 1 teaspoon dried mint
  1 teaspoon
• 1 teaspoon cumin
  1 teaspoon
• 1 teaspoon fresh coriander, finely chopped
  1 teaspoon
• Salt and black pepper to taste
  0
• 1 teaspoon basil or fresh basil, finely chopped
  1 teaspoon
• 1 teaspoon chili
  1 teaspoon
• 1 teaspoon paprika
  1 teaspoon
• 1 lemon juice
  1 juice
• 2 tablespoons olive oil
  2 tablespoons
• 150 grams pineapple, diced, small can
  150 grams
• 7 cloves of garlic, crushed
  7 cloves
• 2 onions, sliced
  2 onions
• 2 tablespoons olive oil
  2 tablespoons
• 3 sweet red peppers, finely chopped
  3 peppers
• 1/2 cup lemon juice
  0.5 cup
• 1/4 cup white vinegar
  0.3 cup
• 4 tomatoes, diced into medium cubes
  4 tomatoes
• 1 tablespoon tomato paste
  1 tablespoon
• 1 tablespoon cornstarch
  1 tablespoon
• 1/4 cup fresh coriander, finely chopped
  0.3 cup
• 1/4 cup mint leaves
  0.3 cup
• 1 lemon, sliced
  1 lemon

Mesures

1. 1

   In a deep bowl, mix the oregano, dried mint, cumin, salt, pepper, basil, chili, paprika, lemon juice, and 2 tablespoons of olive oil well.

   Matériel requis:

   🍳

   Deep bowl

   5 minutes
2. 2

   Marinate the fish pieces and dip them on both sides until they absorb the marinade, then place them in the refrigerator for half an hour.

   30 minutes
3. 3

   In a non-stick skillet, fry the fish pieces in olive oil until golden, then set aside on a serving plate. You can grill the fish fillet pieces if desired.

   Matériel requis:

   🍳

   Non-stick skillet

   10 minutes
4. 4

   Dissolve the tomato paste in two tablespoons of water.

   1 minutes
5. 5

   Dissolve the cornstarch in water and set aside, stirring well to avoid lumps.

   1 minutes
6. 6

   In a pot over medium heat, add the oil and onion slices and stir well until softened. Add the garlic, peppers, and coriander, stir, then add the chopped tomatoes and pineapple pieces, stir, then add the dissolved tomato paste, lemon juice, and vinegar, and let it simmer over medium heat for a quarter of an hour.

   Matériel requis:

   Marmite

   15 minutes
7. 7

   Add the dissolved cornstarch and stir well, then let it boil well and remove from heat.

   5 minutes
8. 8

   Pour the sauce over the fish fillet pieces and garnish with coriander and mint leaves and lemon slices, then serve.

   2 minutes

Faits nutritionnels

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques