The vast majority of time, leftover fried fish will not style very good when taken on a daily basis immediately after it can be cooked. But I do not love to toss away foodstuff, especially when I feel with the multitude of individuals across the environment which have nothing at all to consume. (Bless my minor coronary heart.) So practically usually, I wind up cooking sarciado the following day so the fried fish will nonetheless grow to be inviting.
But this recipe is not really unique for leftover fish only. You could even have freshly fried fish to incorporate far more flavor to a normal dish. The phrase sarciado merely suggests cooking or braising with sautéed tomatoes. And here is a suggestion that i would like to share: use tomatoes that are very ripe. And you may also pace up your cooking by mashing the tomatoes becoming cooked in oil.
Components:
1 kilo fish
Salt and pepper (to flavor)
Cooking oil for frying
three cloves garlic (chopped)
3 tablespoons cooking oil
1/2 cup onions (finely chopped)
one 1/2 cup ripe tomatoes (finely chopped)
two tbsp green onions (finely sliced)
Cooking Treatment:
Clear fish and rub with salt and pepper. Set apart for an hour or so and drain effectively.
Inside a frying pan, heat sufficient oil to protect fish. Fry entire fish about medium warmth until eventually it really is light-weight brown. Will not overcook. Place on a serving platter.
Saute garlic in three tablespoons cooking oil until eventually light-weight brown. Include onions and cook right up until clear.
Add tomatoes and go on cooking in excess of reduced warmth, included. Stir often until finally the combination is definitely the regularity of catsup. Time to flavor with salt and pepper.
Take out sauce from warmth and pour above fish. Garnish with green onions.
But this recipe is not really unique for leftover fish only. You could even have freshly fried fish to incorporate far more flavor to a normal dish. The phrase sarciado merely suggests cooking or braising with sautéed tomatoes. And here is a suggestion that i would like to share: use tomatoes that are very ripe. And you may also pace up your cooking by mashing the tomatoes becoming cooked in oil.
Components:
1 kilo fish
Salt and pepper (to flavor)
Cooking oil for frying
three cloves garlic (chopped)
3 tablespoons cooking oil
1/2 cup onions (finely chopped)
one 1/2 cup ripe tomatoes (finely chopped)
two tbsp green onions (finely sliced)
Cooking Treatment:
Clear fish and rub with salt and pepper. Set apart for an hour or so and drain effectively.
Inside a frying pan, heat sufficient oil to protect fish. Fry entire fish about medium warmth until eventually it really is light-weight brown. Will not overcook. Place on a serving platter.
Saute garlic in three tablespoons cooking oil until eventually light-weight brown. Include onions and cook right up until clear.
Add tomatoes and go on cooking in excess of reduced warmth, included. Stir often until finally the combination is definitely the regularity of catsup. Time to flavor with salt and pepper.
Take out sauce from warmth and pour above fish. Garnish with green onions.