Blue eye cod is marinated in lime juice before wet frying in spices and tomatoes. This mouth-watering, tangy and spicy meal is great for both dinner and lunch.
Ingredients
500g blue eye cod fillets, boned & cut into chunks |
Juice of 4 limes |
1½ teaspoons berbere spice |
3cm piece ginger, peeled & grated |
3 garlic cloves, crushed |
2 tablespoons of sesame oil |
2 tablespoons of olive oil |
1 teaspoon smoky paprika |
¼ cup passata (tomato sauce) |
¼ cup fish stock |
1 tablespoon chopped coriander, leaves & stalks |
Preparation method
1. | Marinate fish in berbere spice and lime juice for 1 hour. | |
2. | Heat sesame oil, olive oil and paprika in frying pan. | |
3. | Add grated garlic and ginger. Fry until soft. | |
4. | Add fish chunks with marinade liquid, passata and fish stock. Cook for 2 minutes. | |
5. | Turn fish and cook for another 2 minutes. | |
6. | Remove from heat, plate and garnish with coriander. Serve with injera (flat bread) and eat with your hands! | |
Berbere spice
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