There is no recipe that is more identified with the Maislik family's Sabbath than this harimah. A good fresh fish, a rich sauce that is really waiting for the sour cream to absorb all this goodness.
Cooking time: 30 minutes 7-8 starters
- 800-900 g fish fillet clean, cut into portions (mullet, bass, bream, etc.)
- Juice from half a lemon
- 2 cups water
- For the sauce:
- 4 tbsp of tomato paste
- ⅓ cup of oil
- 3 tbsp sweet paprika with high quality oil
- ½ tsp of caraway seeds (optional but recommended!)
- 10 garlic cloves peeled and cut into strips
- Salt and pepper
- ½ a bunch of chopped cilantro
- A spoonful of "chuma pepper"
- 2 dried sweet peppers for fish
- 1 hot pepper is sliced into slices (if you do not like spicy you can put half)
Select a manual program "PRO" and set to 100 degrees for 30 minutes.
Put the oil, the tomato paste, the paprika, the garlic, the hot pepper, the chuma and the sweet peppers and a glass of water. Close the lid. Meanwhile, soak the fish fillets in water with half a lemon juice for ten minutes. Rinse the fish and cut each fillet in half or leave it whole, depending on the size of the dish you want to serve. Put the fish, coriander, salt and pepper in a saucepan and add 1/2 cup water. The liquid should gently cover the fish, if necessary add more water. Close the lid and cook until the end of the program.
By the way, the EasyCook has a heat preservation function that starts automatically after the cooking process is over. To finish and turn off the function, press and hold the "Warm/Cancel" button. The cooker will display all the programs, and the heating process will be over.