Peruvian Cold Pickled Fish
1.
Dispose of the fresh sea bass you bought, and use kitchen paper to fully absorb the moisture
2.
Remove the fins with a knife
3.
Cut the fish along the bones and chop the fish into steaks. Let’s remove the skin.
4.
Of course, don’t waste fish bones. You can fry them or make a clear soup fish bone pot. It is also a good choice~ Use small tweezers to pull out the big fish bones.
5.
Cut the processed fish into small pieces with an oblique knife
6.
Put in the salt and grab it evenly
7.
Squeeze half a lemon and half a lime
8.
Catch again
9.
Cut thick ginger slices
10.
Cut garlic slices
11.
Cut onion
12.
Cut bell peppers
13.
Cut bell peppers
14.
Put in peas, carrots, corn
15.
Cut some rosemary and coriander into sections
16.
Sprinkle with salt and black pepper at the end, add some lemon and lime cubes
17.
Grab the ingredients with your hands
18.
Cover with plastic wrap
19.
Cover with plastic wrap
20.
Let it marinate quietly for ten minutes. When the lemon juice and lime juice slowly marinate the translucent fish to white, we can uncover the plastic wrap
21.
Sprinkle with black pepper, honey, olive oil
22.
Cut another tomato, cover with plastic wrap, and shake all the ingredients well
23.
Jiang~jiang~ Our Peruvian national treasure level traditional cuisine is complete
Tips:
For more information, please pay attention to our Weibo: The specific production video of @Parrot Kitchen Peru冷醬鱼, please click: http://v.youku.com/v_show/id_XMTI2Mzg3MjcxMg==.html?from=s1.8-1 -1.2
