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All pictures and texts in this web page are the property of nomaallim.com. Any use of any part of those contents without the written consent of nomaallim.com shall be subject to legal procedures as per international and local laws in the concerned country. Using the name "nomaallim" or "nomaallim com" or "nomaallim.com" in the text describing the unauthorized copied content shall not constitute an exception and shall be sanctioned in accordance to the effective laws and proceedings.
DISCLAIMER:
Our pictorials are of informative nature and do illustrate works carried out by ourselves at our own premises for our own use and satisfaction.
Readers who envisage to carry out similar works inspired by the below method shall do this at their own risks and liability.
Our pictorials are of informative nature and do illustrate works carried out by ourselves at our own premises for our own use and satisfaction.
Readers who envisage to carry out similar works inspired by the below method shall do this at their own risks and liability.
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WHAT YOU NEED
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Put the frozen fish fillet while still frozen in a large thick bottom cooking pot and set the stove at a medium-high heat with the cooking pot covered. This is because the juice will be used later on.
DO NOT ADD SALT OR WATER OR OIL to the fish fillet, do not reduce the heat.
DO NOT ADD SALT OR WATER OR OIL to the fish fillet, do not reduce the heat.
In parallel cut one capsicum (any color) and one or two tomatoes into small cubes.
Put them in a small cooking pot, add salt and little ground paprika, white pepper, black pepper, stir well and put a low heat.
Put them in a small cooking pot, add salt and little ground paprika, white pepper, black pepper, stir well and put a low heat.
Prepare 1/2 liter of vegetable stock.
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As soon as the fish fillet starts thawing, spread a good quantity of paprika over the fillets.
Use one tea spoon every time.
Use one tea spoon every time.
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- Turn the fillets upside down a couple of times during cooking using a wooden spatula and taking care not to damage or smash the fillet.
- Add paprika every time.
- Test your fillet with a fork and remove it when done making sure to keep well the resulting juice (see further below).
- The fillet will be done in a matter of 8 to 10 minutes or less.
Cut the fillet with the wooden spatula while still in the cooking pot and carefully take it out and keep it aside.
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Add the resulting juice (left) over the capsicum and the tomatoes, the vegetable stock (middle) and the dried oregano (right).
Stir well and cook for a couple of minutes.
Stir well and cook for a couple of minutes.
Dilute in 2 stages 2 table spoons of flour into a glass of water and pour the thickening liquid over the vegetables stirring immediately and for 3 minutes until the sauce gets well thick and boils again.
TIP 1: put 2 table spoons of flour into an empty glass then add just a little water and mix until it turns into a paste. Mix well and after the paste is made uniform add more water to fill the glass and mix again until uniform.
This is the same technique used for kids antibiotics (supplied unprepared with powder in a small bottle) when the instructions state to fill first "up to the line", shake well and then add water to the next level and shake again. It avoids the formation of lumps.
This is the same technique used for kids antibiotics (supplied unprepared with powder in a small bottle) when the instructions state to fill first "up to the line", shake well and then add water to the next level and shake again. It avoids the formation of lumps.
TIP 2: the sauce will thicken immediately upon adding the flour and stirring but it is necessary to wait until it boils again to keep it hot enough for later thawing the shrimp and serving hot.
Turn off the heat and add the cooked baby shrimps to the sauce.
Serve immediately.
Serve immediately.
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The fish fillet (pangasius in this case) is served accompanied of yellow rice and a rosé wine.
Bon Appétit !
Bon Appétit !
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