How to Refreshing At Home Hot and salty fish

Effie Townsend
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How to Refreshing At Home Hot and salty fish
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How to Refreshing At Home Hot and salty fish Delicious, fresh and tasty.

Hot and salty fish. The following morning, drain off the salty water. Remove the bones and skin (if using bone-in salt fish). Pry off a piece of the fish from the meatiest part of the fish and taste it.

This removes most of the salt.

The longer you boil, the less salty it becomes.

Drain salt-fish in a colander and using a fork separate into small pieces.

You can have Hot and salty fish using 11 ingredients and 6 steps. Here is how you cook that.

Ingredients of Hot and salty fish

  1. Prepare 1 of medium size, whole saltwater fish (cleaned).

  2. Prepare 1 tbs of Chilli paste.

  3. Prepare 1 tbs of Kashmiri chilli paste.

  4. You need 1 tsp of Turmeric powder.

  5. You need 1 tsp of Cumin powder.

  6. It’s 1 tbs of Palm vinegar.

  7. You need 1 tbs of Fresh grated coconut ( slightly fry and grind coarsely).

  8. Prepare 1 tsp of dry rosemary, thyme.

  9. Prepare 5 of small onions (crushed).

  10. It’s 5 tbs of olive oil.

  11. It’s 8 of garlic cloves (crushed).

I like leaving my pieces pretty.

A few notes before you begin: See if you can cure your fish in the summer, because you'll need plenty of sunshine and fresh air.

Salt curing, much like freezing, can affect the texture of your food.

As the density of the extremely salty water is so much greater, the fish would float on the surface of the water.

Hot and salty fish step by step

  1. Wash fish throughly, marinate with turmeric powder, cumin powder.

  2. Keep a pan, pour 2tbs oil, fry crushed onion, garlic, rosemary, thyme.

  3. Add ground coconut and chilli paste, cook for 10min in low flame.

  4. Add salt fish and vinegar, cover and cook in medium flame.Turn the fish after 10min.

  5. Continue cook until become thick.

  6. Serve with fried onion capsicum and tomato.

As a result, the fish will die after some time.

Here's my take on making saltfish buljol as it's done in the Caribbean, especially Trinidad and Tobago.

Salted cod is used in making salt fish buljol and it'.

Salt-curing your own freshly caught fish not only saves room in the freezer, but it also connects you to an age-old preservation method.

Use table salt or sea salt as your curing medium before air-drying the fish.