Hey everyone, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, smoked fish sauce. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Smoked Fish sauce is one of the most well liked of current trending meals in the world. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. Smoked Fish sauce is something that I have loved my entire life. They are fine and they look fantastic.
For Smoked Fish Recipes on Yummly This Smoked Mackerel fish sauce is one of those versatile sauce for yam, potatoes, rice, pasta, etc. It flows with almost all types of carbohydrate you can. Preparing fish by smoking them over flame is one of the ancient ways our forbearers enjoyed fish delicacies.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have smoked fish sauce using 9 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Smoked Fish sauce:
- Take 210 g tomato puree
- Make ready 1 medium size onion
- Take 2 tbsp cayenne pepper
- Prepare to taste Salt
- Get 2 cooking spoons of vegetable oil
- Make ready 1/2 tsp curry
- Prepare 2 cubes Season
- Get 1 medium size smoked fish
- Take Garlic and Ginger
Smoked fish is fish that has been cured by smoking. Foods have been smoked by humans throughout history. Originally this was done as a preservative. In more recent times fish is readily preserved by refrigeration and freezing and the smoking of fish is generally done for the unique taste.
Instructions to make Smoked Fish sauce:
- Heat 2 cooking spoons of oil in a saucepan and add the slice onion, garlic and ginger,stir fry
- Pour in the tomato puree and Cayenne pepper, salt,curry, seasoning, then stir and allow to simmer
- Add the flaked smoked fish, season and allow to simmer
- Stir and taste for salt, then allow to simmer for few more minutes. Serve with any fries such as potato, plantains or boil yam
Originally this was done as a preservative. In more recent times fish is readily preserved by refrigeration and freezing and the smoking of fish is generally done for the unique taste. The "hot smoke" process for smoking fish differs from the "cold smoke" process in a fundamental Cold-smoking is a method of preserving fish where the ambient cooking temperature stays in the. Shanghai Smoked Fish (Shanghai Xun Yu, 上海熏鱼) may be fried, but it's definitely not smoked. In Shanghai, it is a cold appetizer loved by locals and visitors alike–fried fish soaked in a sweet soy.
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