Ethiopian Berber seasoning gives an amazing African flavor a simple fried hake. Grate the fish seasoning by adding a little smoked paprika for a more intense bonfire flavor, and sauté on both sides in a pan until crisp. Serve spicy fish with lime slices, fresh herbs and chilled a salad of different types of beans, which with its texture, cool and a sweet-tart taste will soften the hake. The nutritional value of one servings: (total 2) Calories 473, total fat one 6 g., saturated fat g., proteins 39 g., carbohydrates 46 g., fiber g., cholesterol mg., sodium mg., sugar
Recipe author – Eddie Jackson – American football player (Alabama Crimson Tide football)
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Time: 30 minutes Difficulty: easy Servings: 2 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 pieces of hake 180 g., With leather
- 2 tbsp. l white wine vinegar
- 0.5 tsp honey
- 0.5 tsp cayenne pepper
- 2 tbsp. l + 1 tsp olive oil
- 1 ear of corn, cut grains
- 1 can 430 gr. canned bean mixture, washed
- 1 celery stalk, diced in small cubes
- 2 tbsp. l finely chopped basil + leaves for serving
- 2 tbsp. l coarsely chopped parsley
- 1 tsp coarsely chopped oregano
- 1 and 1/4 tsp Berber seasonings *
- Lime wedges for serving
Recipes with similar ingredients: cod, white beans, corn, celery, oregano, basil
Recipe preparation:
- In a small bowl, mix vinegar, honey, 1 tbsp. l olive oils and salt to taste. In a large bowl, combine the corn, beans, celery, basil, parsley and oregano. Shuffle all ingredients and mix with dressing. Salt and pepper to taste. Put in refrigerator until ready to serve.
- Mix the seasoning with berber, 1 tbsp. l olive oil, 0.5 tsp salt and 0.5 tsp black pepper. Grease the entire surface of the hake filet масляной смесью.Приправа бербере* 1 tsp coriander 1/2 tsp ground cloves 3 tbsp. l smoked paprika 2 tbsp. l paprika 1 tbsp. l ground ginger 1 tbsp. l granulated garlic 1 tbsp. l dried basil 1 tsp. ground white pepper (see note) 1/2 tbsp. l cinnamon 1/2 tbsp. l ground nutmeg 1/2 tbsp. l fenugreek 1 tsp cumin1 tsp cardamom 1 tbsp. l dried chili pepper 1/2 tbsp. cayenne mix all ingredients and store in an airtight container until 3 months Note Fry peas with peas over low heat in a pan in a few minutes. Then cool and grind in coffee grinder.
- Heat a non-stick pan over medium heat. Add the remaining 1 tsp. olive oil and rotate pan to cover the entire surface. Put the fish skin down and fry until cooked, about 4 minutes on each side. Serve immediately with lime wedges, basil leaves and chilled bean salad.
