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- Fish Stuffed with a Red Spice Paste
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PrintFISH STUFFED WITH A RED SPICE PASTE
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Clean the fish. Remove the internal organs and wash well. Slit the fish on either side of the bone to make 2 deep pockets.
- Apply salt and vinegar / lemon juice and keep aside for marinade for 10 minutes.
- Stuff the fish with the recheio spice paste.
- Heat the oil in a frying pan; gently lower the fish into the pan, and fry, uncovered, on moderate heat for 5-7 minutes on each side till golden brown. Turn the fish only once.
- Remove from the pan and drain the excess oil on paper towels.
- Serve hot.
INGREDIENTS
- ½ kg pomfret or mackerels Fish
- ¾ teaspoon Salt
- 2 teaspoons Vinegar
- 1 teaspoon lemon juice
- 50 grams Recheio spice paste
- Peanut oil
for shallow frying
8 comments for “Fish Stuffed with a Red Spice Paste”
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Cooking or Baking a Fish is art, not every body can serve Fish with perfection, redfish guide Venice LA is providing you the best fish that dont need this red paste to spice it,. Venice has it own speciality is fish and there won techniques of cooking it.
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