AuthorLe-ThermiqueCategoryMain DishesDifficultyBeginner- Wash and pat dry fish with paper towels. Cut two diagonal slits on each side of the fish. Lightly sprinkle some salt in stomach cavity and both sides of fish.
- In a small bowl, mix all sauce ingredients.
- Add oil and fish into pan to fry.
- Lower fish into pan and allow it to fry for 12-15 Minutes on medium heat.
- Turn fish over and allow it to fry for another 12-15 Minutes or until both sides of fish are golden brown and cooked through.
- Transfer fish to a plate. Sprinkle julienned cucumber over fish.
- Add oil, onions and garlic into mixing jar to saute.
Settings: Timer: 3 Minutes / Speed: 2 / Temperature: 120°C
- Add the mixed sauce and salt to taste to cook until sauce is thick.
Settings: Timer: 4 Minutes / Speed: 2 / Temperature: 120°C
- Pour sauce over fish and serve immediately.
Servings 4
- Amount Per Serving
- Calories 512
- % Daily Value *
- Total Fat 31g48%
- Saturated Fat 6.8g34%
- Cholesterol 57mg19%
- Sodium 999mg42%
- Potassium 680mg20%
- Total Carbohydrate 36.1g13%
- Dietary Fiber 1.8g8%
- Sugars 4.3g
- Protein 25.5g51%
- Calcium 4%
- Iron 22%
- Vitamin D 0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
- Wash and pat dry fish with paper towels. Cut two diagonal slits on each side of the fish. Lightly sprinkle some salt in stomach cavity and both sides of fish.
- In a small bowl, mix all sauce ingredients.
- Add oil and fish into pan to fry.
- Lower fish into pan and allow it to fry for 12-15 Minutes on medium heat.
- Turn fish over and allow it to fry for another 12-15 Minutes or until both sides of fish are golden brown and cooked through.
- Transfer fish to a plate. Sprinkle julienned cucumber over fish.
- Add oil, onions and garlic into mixing jar to saute.
Settings: Timer: 3 Minutes / Speed: 2 / Temperature: 120°C
- Add the mixed sauce and salt to taste to cook until sauce is thick.
Settings: Timer: 4 Minutes / Speed: 2 / Temperature: 120°C
- Pour sauce over fish and serve immediately.