Peixe Recheado (Fish stuffed with a red spice paste) recipe
ingredients
500 g (1.1 lb) Fish (pomfret / mackerels) / 1 medium pomfret / 3 - 4 mackerels
3/4 tsp (3 g) Salt
2 tsp (10 ml) Vinegar (sirka) / Lemon (nimbu) juice
2 - 3 tbsp (30 - 45 g) 1 - 1 1/2 oz Recheio spice paste
Vegetable oil for shallow frying
3/4 tsp (3 g) Salt
2 tsp (10 ml) Vinegar (sirka) / Lemon (nimbu) juice
2 - 3 tbsp (30 - 45 g) 1 - 1 1/2 oz Recheio spice paste
Vegetable oil for shallow frying
method
1. 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 10 minutes.
2. Stuff the fish with the recheio spice paste.
3. 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.
4. Remove from the pan and drain the excess oil on paper towels.
5. Serve hot.
Variation: You can also stuff the fish with chetnim de cilantro
Stuffed Squid: stuff cleaned squid with the recheio spice paste, coat with eggs and breadcrumbs and shallow fry.
2. Stuff the fish with the recheio spice paste.
3. 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.
4. Remove from the pan and drain the excess oil on paper towels.
5. Serve hot.
Variation: You can also stuff the fish with chetnim de cilantro
Stuffed Squid: stuff cleaned squid with the recheio spice paste, coat with eggs and breadcrumbs and shallow fry.
serving amount
serves: 4
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