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Recipe
Layered Fish with Vegetables and Ginger Recipe
Peruvian dish from the Amazon region!
| Prep time: 20 Minutes |
Peruvian
|
| Cook time: 25 Minutes | Servings: 8 Servings |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 190g | |
| Recipe makes 8 servings | |
| Calories 188 | |
| Calories from Fat 76 | 40% |
| Total Fat 8.46g | 11% |
| Saturated Fat 1.28g | 5% |
| Trans Fat 0.01g | |
| Cholesterol 68mg | 23% |
| Sodium 801mg | 33% |
| Potassium 498mg | 14% |
| Total Carbs 4.36g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.91g | 1% |
| Protein 22.8g | 36% |
Ingredients Convert Measures
- 1 Tablespoon corn oil
- 3 cloves garlic
- 1/2 tsp tumeric
- 1/4 tsp cumin
- 1/4 tsp pepper
- 2 pounds fish, sea bass, talapia, red snapper
- 1 large onion, sliced thin
- 1 sweet red pepper, sliced thin
- 1 1/2 cups sliced ripe tomatoes
- 1 tsp salt
- 1/2 inch piece of ginger peeled and grated
- 1/4 cup water
- 1/4 cup soy sauce
- 2 scallions, sliced thin
Directions
- Heat oil in a large shallow pan and stir fry the garlic, tumeric, cumin and pepper over low heat for 2 minutes. Arrange the fish pieces on top and fry for 2 minutes. Spread a layer of the onion over the fish; top with a layer of the red pepper, then a layer of tomatotes, and seaon with salt. Add the ginger. Cover pan and cook for 10 minutes.
- Add the water and soy sauce and simmer for 10 minutes more to allow sauce to accumulate, basting the layers several times with the pan juices. Sprinkle the scallions over all, cover the pan, and let stand off the heat for 5 minutes before serving.
May 19, 2008 22:09