Spiced Fish Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
Corn oil,
1/2 cup: Parsley,
2: Onions,
Cumin, to taste
2: Carrots,
Turmeric, to taste
5: Bell peppers,
Paprika, to taste
2: Celery sticks,
8: Nile perch fish fillets,
2 cup: Tomato juice,
Salt and pepper,
3: Garlic cloves,
Directions:
Peel the onions and carrots. Chop the onions, carrots, bell peppers,
celery, parsley and garlic cloves.
Heat the oil in a large skillet, add the onions, and fry until
golden. Add the carrots, bell peppers and celery, fry a few more
minutes. Add the garlic cloves, parsley, tomato juice and spices, and
cook another 10 minutes on low heat.
Heat oven to 400 F (200 C). Arrange the fish on a baking tray, pour
the sauce over them, and bake 30 minutes.
Serve hot or cold, with lemon wedges.
Origin: "Chef" supplement, "Laisha" magazine, special Rosh Hashana
issue, August 1994. Translated by Gabi Shahar.
Source from luhu.jp
celery, parsley and garlic cloves.
Heat the oil in a large skillet, add the onions, and fry until
golden. Add the carrots, bell peppers and celery, fry a few more
minutes. Add the garlic cloves, parsley, tomato juice and spices, and
cook another 10 minutes on low heat.
Heat oven to 400 F (200 C). Arrange the fish on a baking tray, pour
the sauce over them, and bake 30 minutes.
Serve hot or cold, with lemon wedges.
Origin: "Chef" supplement, "Laisha" magazine, special Rosh Hashana
issue, August 1994. Translated by Gabi Shahar.
Source from luhu.jp