The original and delicious Egyptian fish will successfully fit into your everyday and festive menu. Cooking in just forty minutes, the nuts and ginger give the fish a delicious flavor. For cooking, you need to take any fish fillet.
It is necessary
- - 1 kg of fish fillets;
- - 500 g of tomatoes;
- - 3 glasses of flour;
- - 1 glass of walnuts;
- - 2/3 cup raisins;
- - 2 onions;
- - 3 cloves of garlic;
- - half a lemon;
- - 10 g of ginger;
- - hot pepper, salt.
Instructions
Step 1
Mix fresh juice from half a lemon with salt and grated ginger root (you can also use dried ginger). Rinse the fish fillet, you can take it with the skin, cut it into portions, mix with the lemon mixture, leave to marinate for 10 minutes.
Step 2
Dip the pieces of fish in flour mixed with red pepper and salt, quickly fry over high heat - the pieces should be crusty on top, and the fish should remain damp inside.
Step 3
Chop the onion and garlic, fry together until golden brown, add washed and dried raisins, half of the walnuts, chopped with a sharp knife. Chop the second part of the nuts smaller and add to the fry when the onion and garlic are completely soft. Add mashed tomatoes and juice left from marinating fish into this mixture. Simmer for 5 minutes. Season with pepper and salt to taste.
Step 4
Place fish and fry in layers in a broiler or heavy-wall saucepan. Be sure to lay out the vegetables in the first and last layer. Put on fire, after boiling simmer for 10-15 minutes on low heat. You can also cook fish in the microwave: 5 minutes at maximum power, the same at 1/2 power.
Step 5
Egyptian fish is good hot immediately after cooking. As an addition, you can serve green salad with it.
