Once the fish is cleaned, dry the fish well, inside and out, salar it and pass it through cornstarch.
| 🚻 2 Diners | 🕘 30m | 🍵 Main | 🤯 Diping Plato |
| Ingredients to make fish in bittersweet sauce: |
| 1 entire fish unit (700 gr. Pargo, gold, sargo, etc) 1 Picado tomato unit without seeds 2 tablespoons of pineapple chopped 2 tablespoons of chopped cucumber 1 Picado red pepper unit ½ Picada onion unit 2 finely chopped garlic cloves 1 cup of cornstarch (overflowing) Salsa Agridulce: 1 tablespoon of maicena 1 tablespoon water soup (to dissolve the cornstarch) 3 tablespoons of concentrate of tomatoes 2 tablespoons of vinegar 2 tablespoons of sugar 1 pinch of salt 6 tablespoons of water |
| ADDITIONAL CHARACTERISTICS: Average cost, |
Ingredients to make fish in bittersweet sauce:
2. Give some cuts on the presentation surface so that we make some rhombuses, but the cuts that do not reach the spine, to prevent the meat from getting rid.
3. Fry the fish until it takes a beautiful color, get it to the source of serving.
4. Save in 2 tablespoons of oil, onion and garlic, add the tomato, pineapple, cucumber and pepper, saute the whole set for a few seconds.
5. Add the ingredients of the sauce, except the cornstarch and water, when you start boiling you add the cornstarch in the water and cook it a little until the sauce fattens.
6. Put the sauce on the fish and serve.
