Wednesday, 11 June 2008

Egyptian-style fish

Polish: ryba
Erzya: калт
Abkhazian: аҧсыӡ
Tatar: balık
Somali: kaluun
Navajo: Łóó'
Uyghur: بېلىق
Bashkir: балыҡ
Tajik: моҳӣ
Burmese: ငါး

-> fish (I used Lachsforelle - a kind of trout with pink, salmon-like meat)
-> marinade: salt, cumin, garlic, lemon juice, flour
-> rice, onions
-> tahina, vinegar, parsley, grlic

1. Clean the fish and throw away everything that has to be thrown. Clean the skin of the fish with a knife. Cut the fish into portions and cut the skin of each portion.

2. Prepare spices: mix about 2 teaspoons salt with same amount of cumin, add 5-6 minced garlic cloves and so much lemon juice until you obtain a spreadable cream. Spread it on the fish skin and put into the holes you cut on the skin same as inside the fish. The best would be to put the fish to the fridge overnight, but if not, some hours are enough.

3. You should not eat fish with other rice than onion rice :) So cut onions finely into chunks and fry until slightly brown. Put in a saucepan and cook with 1 cup water. When boiling, add washed rice (as much as you want but let's say 2 cups of rice + 2 medium onions) and so much water so that there are about 2 cm water over the rice surface. When it starts boiling, simmer on a low heat until ready.

4. Sprinkle fish chunks with flour and fry. Serve with onions rice and tahina cream mixed with vinegar, water, chopped parsley and minced garlic.

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