R.It is a beautiful contrast, fiery on the dinner of my favorite week, which is “any fish covered with Harrisa”. Hake is my new fish: it is sustainable, has a beautiful texture, beautifully enjoys, and it is the perfect chips for hot top. My Sambal pays my honor to the Indonesian versions made of tomatoes and hot pepper – it begins as a fresh light image that cooks beautifully with fish and tomatoes.
Showed with tomatoes and hot pepper Samal
To rest, I use a high -speed blender to make sambal.
Preparatory 15 minutes
Cook 25 minutes
Serving 2
300 g dignity of tomatoesTo half
4 EchalionMotorb and Patriot
1 TBSP neutral oil
1 Black sea salt chips
2 thick slices (About 160 grams each)
30 grams of salted peanuts, Almost chopped
Garlic 5GSmooth slices
Hot white riceFor service
For Samal
2 big Long red pepperHe loves truly Big, faded
60g cherry tomato
Lemon stickAlmost cut
2 echo LeakExfoliate
2 Garlic
1 Black sea salt chipsIn addition to the additional service
20 ml neutral oil
1 TBSP Sugar PalmOr dark brown sugar
LimeJuice, in addition to the additional service
Heat the oven to 220 ° C (200 ° C)/425 F/GAS 7. Sprinkle the half -cherry tomatoes, leeks, oil and sea salt in large roasted tin enough to hold everything in one layer, mix well, then spread evenly and barbecue for 10 minutes.
Meanwhile, lift all samwalla components to a high -speed mixer and mix with a soft, thin sauce, which is the single gem.
Once the tomatoes and onions have 10 minutes, reject the oven to 200 ° C (180 ° C)/390 F/GAS 6. Take the roasted tin from the oven, and manufacture two wells in the tomato mixture with a spoon back, then put the Hake fillet in each of them. Spread good synonyms to three tablespoons of sambal on the fish, then move the rest in tomatoes and lever. Remove the tin to the oven until the fish is tender only – 18 minutes for very thick slices, and 15 minutes for insomnia – then taste and add more salt or lemon juice, if you want it.
Spreading salted peanuts and perennial garlic all over the top, then served with hot white rice.
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