Esta es una exhibición prevé de cómo se va ver la receta de 'Coriander Chili And Tomato Pompret Fish' imprimido.

Receta Coriander Chili And Tomato Pompret Fish
by Navaneetham Krishnan

Coriander Chili And Tomato Pompret Fish

crispy fried fish with a spicy tangy and fragrance of coriander leaves.

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Malaisia Malaysian
Tiempo para Cocinar: Raciónes: 2 person

Va Bien Con: a side dish with rice

Ingredientes

  • For the fish
  • 1 medium size (about 400g) black pompret - de-gut and make incisions on both sides
  • 1/2 tbsp corn flour
  • 1/2 tbsp rice flour
  • 1/2 tbsp ginger paste
  • Salt for taste
  • Oil as needed
  • For the sauce
  • 5 garlic - chopped
  • 5 shallots - chopped
  • 1 tomato - chopped to tiny bits
  • 1 tbsp tomato sauce
  • 1 tbsp chili sauce
  • 2-3 red/birds eye chilies - sliced
  • 2-3 sprigs coriander leaves - sliced
  • Salt for taste

Direcciones

  1. Rub fish with all the ingredients.
  2. Deep fry, remove from heat and place on a serving plate.
  3. In the same pan, leave about 2 tbsp of oil.
  4. Saute shallots and ginger
  5. Add tomato and cook till mushy.
  6. Add tomato and chili sauce, salt and pour 3-4 tbsp of water.
  7. Stir and lastly add coriander leaves and fresh chilies.
  8. Give a good stir and pour over the fish.