Description
This is a quick dish from the "cut, added the sauce, put out". Turns out flavorful, a slight kick to the dish, which ideally, for garnish suitable rice Jasmine. I beg You to pay attention to the chili paste, it is not difficult to prepare, and the aroma and taste of it!!!
Ingredients
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Chili
1 piece
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Lemon
0.5 piece
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Coriander
0.5 tsp
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Zira
0.5 tsp
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Water
50 ml
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Garlic
4 tooth
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Fish fillets
400 g
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Cream
300 ml
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Onion
1 piece
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Vegetable oil
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Salt
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Figure
2 piece
Cooking
On the side, take the Jasmine rice from the company Mistral.
So easy to cook cereal in the bag! Each tea bag is one serving. For cooking rice, drop the bag of rice in boiling, salted water, without opening it. Cook on a medium heat for 15 minutes.
And while cooking the rice, prepare the fish stew. We're doing chili paste. It's very simple! Prepare the necessary products. Chili peppers should be free from the skin, for this I simply open gas burner "fried". You can bake it in the oven.
Chili pepper peel and seeds. Here you can adjust sharpness, put less pepper or Vice versa if you're a fan of "pegorichie", feel free to add more.
In the thicket of a blender, put the pepper, cumin, coriander, garlic, add the juice of half a lemon, water.
Grind all into a paste. A very aromatic paste, which can be prepared in advance and kept in the refrigerator for up to a few days.
Onion peel and passivating in vegetable oil 2-3 minutes.
While the onion is pan-fried fish fillet cubes.
Add to the onions, Chile paste and fry, stirring, for 1 minute.
Add the cream, bring to a boil.
Add the pieces of fish. Add salt, bring to a boil, diminish the heat to low, cover and cook about 10 minutes.
Served over rice, my Jasmine from the company Mistral.
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