How to Prepare Appetizing Hot_fish_in_tahini hot_spicy_fish_in_sesame_paste

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Hot_fish_in_tahini hot_spicy_fish_in_sesame_paste

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We hope you got benefit from reading it, now let’s go back to hot_fish_in_tahini hot_spicy_fish_in_sesame_paste recipe. You can cook hot_fish_in_tahini hot_spicy_fish_in_sesame_paste using 13 ingredients and 12 steps. Here is how you do it.

The ingredients needed to make Hot_fish_in_tahini hot_spicy_fish_in_sesame_paste:

  1. Use 2 kg of fish (1 large fish).
  2. You need 1 cup of tahini(sesame paste).
  3. Prepare 1/2 cup of lemon juice.
  4. Provide 2 cups of water.
  5. You need 10 of garlic cloves.
  6. Provide 1 bunch of green coriander.
  7. Get 1/2 tablespoon of hot red pepper (dried).
  8. Use 1/2 teaspoon of seven spices.
  9. Prepare 1 teaspoon of salt.
  10. Use 3 tablespoons of vegetable oil or olive oil in the case of roasted.
  11. Take of Or abundant amount of vegetable oil for frying.
  12. Provide of For decoration.
  13. You need of Fried nuts for decoration and presentation.

Steps to make Hot_fish_in_tahini hot_spicy_fish_in_sesame_paste:

  1. Wash the fish inside and out well, drain from water.
  2. Rub with salt and spices. Fry in hot oil until browned.
  3. Or stuff the fish with lemon slices,oil the fish. Grill in a hot oven at 180 ° C for 15 to 20 minutes. Until cooked and browned.
  4. Wash coriander leaves, drain and chop..
  5. Finely smash the garlic.
  6. Mix chopped coriander and garlic with chili – In a suitable cooking pot or casserole, add the tahini, lemon juice and water gradually..
  7. Mix until obtaining smooth sauce, then cook for 10 minutes, stirring constantly until it becomes thick..
  8. Add the coriander mixture to the tahini and cook the sauce for an additional minute.
  9. Place the fried fish / roasted in a pan suitable for oven heat or oven tray. Pout the tahini mixture and bake in a hot oven for 10 minutes.
  10. Decorated with nuts and serve..
  11. Chef's tip: When you roast the fish in the oven on the iron clamp, you should put a quantity of water in a try under it to prevent the smoke rising as a result of burning oils from the fish.
  12. Made by: Faten Al Soufi.

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