Crispy Parrot Fish Extravaganza
From canullia 7 years ago
- 15 minutes to make
- Serves 5
Forget tilapia or fish fillet or crispy shrimp... this is your new tilapia and crispy shrimp with smoky far east flavors and middle eastern spices from Lebanon.
Ingredients
- For the Fish: shopping list
- 5-6 pieces of parrot fish or mulmul(Filipino) 1.3 kg shopping list
- 1 piece of ginger shredded shopping list
- 4 garlic cloves shredded shopping list
- 1 green baby chili mashed shopping list
- 2 tablespoons lemon juice shopping list
- 1 tablespoon white vinegar shopping list
- 1 teaspoon each: cinnamon, cumin, curry, paprika, black pepper, cardamom powder shopping list
- 1 flat tablespoon salt shopping list
- For Salad: shopping list
- 1 green part of a big fat spring onion shopping list
- 1 small red onion shopping list
- 3 red big tomatoes shopping list
- 1 tablespoon lemon shopping list
- 1 tablespoon pomegranate molasses shopping list
- 1/3 teaspoon of each cumin and black pepper shopping list
- 1 teaspoon salt shopping list
- 1 tablespoon olive oil shopping list
How to make it
- Preparation:
- 1 Mix the marinade into a paste, then apply inside the fish and in incisions made in its body like ring marks and outside the fish’s body after washing removing gills, innards, and draining the fish totally dry of water in a strainer. Heat your oil to max temp and fry each side for 6 minutes then put fish on paper towels to drain extra oil.
- 2 mix all spices and liquids of the salad into a dressing and dress these over the cubed vegetables and mix with dressing right before serving.
- 3 plate the fish next to plain short rice and the salad.
- Bonne aperitif
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