material:
500 g fillet / red snapper meat without bones and skin
1 / 2 tsp grated ginger
1 teaspoon lemon juice
75 g cornflour
1 tablespoon cornstarch
1 / 2 teaspoon pepper
1 teaspoon salt
vegetable oil
sauce:
2 tablespoons margarine
50 g onion, roughly chopped
2 large red chilies, seeded, thinly sliced
2 cm ginger, thinly sliced
500 g tomatoes, puree, strain
100 ml of water
10 chive stems, clean
3 tablespoons bottled tomato sauce
1 teaspoon salt
1 tsp sugar
2 tsp vinegar cooking
1 tsp cornflour, dissolved in a little water
Method:
# Cut the flesh of fish the size of 4x3x3 / 4 inches.
# Rub the fish fillets with ginger and lime juice until blended. Let stand for 30 minutes so do not smell rancid.
# Mix the starch, cornstarch, pepper, and salt until blended.
# Balut each piece of fish with flour mixture until blended.
# Fry in hot oil until golden brown and a lot and dry. Remove and drain.
# Sauce: Heat the margarine until melted.
# Saute onion and garlic until wilted.
# Add the ginger and red pepper, stirring until wilted.
# Enter any other seasoning. Stir until boiling.
# Pour the starch solution, stirring until thick. Lift.
# Put the fried snapper on a serving plate. Pour the sauce. Serve warm.
For 6 people
source: http://www.resep.web.id/indonesia
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