Ingredients
- 1 1/2 kilograms of tilapia fish, or medium-sized sea bass, cleaned and scaled1.5 kilogram
- 10 cloves of garlic, large size10 clove
- 5 sour lemons5 piece
- 1 small green pepper1 piece
- 1/2 tablespoon of hot chili powder, fine0.5 tablespoon
- 1 tablespoon of fresh coriander, chopped, equivalent to 4 stalks1 tablespoon
- 1/2 teaspoon of ground black pepper0.5 teaspoon
- 1 tablespoon of ground cumin1 tablespoon
- 1 tablespoon of salt, fine or to taste1 tablespoon
- 10 tablespoons of flour10 tablespoon
- 1/2 cup of oil, for frying0.5 cup
Steps
- 1
Wash the fish well from the inside and clean its belly thoroughly.
5 minRequired Tools:
Mixing Bowl - 2
Mash 2 cloves of garlic with salt to taste and a quarter teaspoon of cumin.
5 min - 3
Squeeze one lemon over the garlic and cumin mixture and rub it well on the belly of the fish, then leave it for half an hour to marinate and absorb the garlic and spices flavor.
30 min - 4
To prepare the sauce, mash the remaining garlic, salt, cumin, black pepper, chopped coriander, and green pepper together well, then add the juice of the remaining lemons, diluting it if desired with a tablespoon of water.
5 min - 5
After half an hour of marinating the fish, coat it with flour until it is completely covered.
5 min - 6
Heat the frying oil over high heat and place the floured fish for one minute on high heat until a crispy crust forms, then lower the heat for 5 minutes with the lid on the pan.
6 min - 7
Raise the heat again and flip the fish until a crust forms on the other side for one minute, then leave it on low heat until cooked.
5 min - 8
Remove the fish from the pan and place it on paper to absorb the oil. Transfer to a serving plate and generously sprinkle the sauce on both sides, and rub the inside of the fish's belly with it to absorb the sauce or marinade well.
5 min
Nutrition Facts
* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.