With Fish Sauce Marinade

With Fish Sauce Marinade

ingredients:

2 pounds firm fish steaks, boneless, dogfish, painted, and other mullet up to your taste (sardines without bones) serves.
Other Ingredients:

1 large celery cleaned, cut into thin strips 10 inches, give two deep plates.
8 small carrots 10 inches long, cut into thin strips.
1 pound of sliced ​​raw onions give a4 3 deep plates.
And 2 large deseeded and without white ribs that bitter red peppers.
2 green chillies without the skins, seeds this white ribs.
How to Remove the skin from the peppers:
Only take the skin of green peppers.

Threading each fruit (green pepper) in a fork, take fire turning until all burned black.
Then wrap with foil, let cool.
Take the burned skin (black) wash.
Then cut into very thin strips.

"NEVER PUT GARLIC IN FISH" who takes away the taste.

  Ingredients Sauce:

2 of glasses (250 ml) each oil
3 glasses of wine vinegar (250 ml) each
2 peppers (lady finger) chopped without seeds.
Salt to taste, sparingly.
½ tablespoon (soup) shallow sugar, or honey
  ½ teaspoon (coffee) crushed bay or 2 bay leaves
1 spoon (soup) or (tsp) grated fresh ginger

Other Ingredients:

1 dish of salsa and 1 saucer green onions chopped
2 tablespoons (soup) of capers (optional)

How to Prepare:

Clear scraping celery cut into strips of 10 cm. Peel and cut the carrots into strips.
Cook celery carrots in separate pots, go through colander. Book.

Clear chilies according to the information above, then cut into thin strips by length.
Wash the fish steaks dry with paper towels. Salting, not put more seasoning. Book.

Tarnish the fish fillets with flour, ie, pass each one in flour, beating to take excess flour.

Fry the slices in the hot oil until golden brown.
When the oil is dirty discard. (throw away).
Put clean oil again put the remaining chips. Book.

In a large saucepan, place the onion with the oil clean and cold, fry until it wilted, add the vinegar and if you need to put a little water and sugar or honey, serves to remove the acidity.

Then add carrots and celery cooked, then the pepper grated ginger, pepper everything with salt already.
Leave on heat for 5 'to 10'. Once cooled mount the dish.

How to assemble the dish:

In refractory tall and big, put in layers:

First layer:
Sauce with onion and vegetables, and on top of this salsa and chopped chives.

Second layer the fish slices, parsley and chives on top.

Third layer is the same as the first, and so on until all finish ingredients.

The last layer is on top of sauce and enough salsa and chives and capers.
Place platter over the film role, being fitted.

Take the refrigerator. Serve the next day.

Store in refrigerator for up to a maximum of two days.
Always keep in the refrigerator .It a cold dish.