Residents of India, Madagascar, Japan and other countries have long been eating shark meat, but Europeans have long treated it negatively. This is most likely due to the fact that sharks are associated with man-eating fish. However, such species as katran ("sea dog"), blue shark, gray-blue shark (mako) and some others gradually began to be included in the menu of Europeans, who finally appreciated this fish. Try making a Creole shark with rice, it's delicious.
It is necessary
- - 1 kg of shark meat;
- - 2 limes;
- - garlic;
- - 2-4 onions;
- - 3 tomatoes;
- - ground black pepper;
- - spicy herbs to taste;
- - vegetable oil;
- - parsley;
- - chilli;
- - fig.
Instructions
Step 1
Wash blue shark, mako or katrana meat, wipe off excess moisture and chop into pieces. Then marinate for 2-3 hours. For the marinade, squeeze out the juice from 2 limes, add half the water, chopped garlic, black pepper to taste, and salt. If you like spicy, you can add a little chili pepper.
Step 2
Peel the onion and chop it into half rings. Cut the tomatoes into circles. Heat the vegetable oil in a saucepan and fry the onions first, then add the tomatoes, 2 chopped garlic cloves and herbs to taste. Add 1-2 chili peppers for spiciness, from which previously remove the seeds. Put it out. Remove the shark pieces from the marinade and place on top of the vegetables in a saucepan.
Step 3
While the fish is cooking, add a side dish. Rinse the long grain rice under running water, transfer to a saucepan, fill with salt water so that it is 2 cm on top. Put on the stove and cook, uncovered, until the layer of water over the cereal evaporates. Reduce heat, cover pan and cook until rice is done. It should be crumbly.
Step 4
Place boiled rice, 1-2 slices of stewed shark on a plate, sprinkle with grated garlic, sprinkle with lime juice and sprinkle with chopped parsley.
