Pescado Frito
So, before I started cooking, I was a webmaster. After I retired, I did free web sites for marginal businesses. One of my customers was from Somalia, and he was so appreciative that he and his wife brought us a fish cooked in the traditional way from his village. Here is the best I was able to recreate his recipe.
One whole fish, such as Cod, Shad, Trout, Bass, Snapper or Breem
Several stalks of lemongrass
One lemon
1 cup chopped fresh coriander leaves and roots
2 TBL sweet chilli sauce
1 TBL AP flour
2 TBL lime juice
1/4 cup red curry paste
- Gut the fish
- Rinse the fish and cavity, pat dry with paper towel.
- Score the fish deeply 5-6 times through the thickest part of the flesh on both sides – but just barely – don’t go too deeply.
- Line baking tray with parchment paper
- Place a layer of lemongrass on the bottom of your baking dish
- Place the fish on next
- Stuff the fish with lemongrass
- Place lemon slices, rosemary and thyme on the fish
- Pour everything else into your food processor and puree.
- Pour over fish and massage in well.
- Let marinate overnight
- Preheat oven to 350ยบ
- Place fish onto tray and cook for 20-25 min or until fish flakes easily with a fork.
- Remove, cover with foil, rest for 5 min.
- Alternately, grill for a total of 12 minutes (6 minutes per side)
- Garnish with sliced spring/green onions and chilli slices.
- Serve with steamed rice or salad.
Here is a recipe for Huachinago.
