Poisson Braisé (Braised Fish) Recipe
5 stars -
based on 2 votes
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 4 sea bream, cleaned and scaled 100ml groundnut oil 3 onions, peeled and roughly chopped 2 tomatoes, blanched, peeled and de-seeded 2 large chillies, roughly chopped 2 garlic cloves, peeled 1 celery stick 10g ginger 15 grains of djangsang (Njansang) salt and freshly-ground black pepper, to taste
|
|
Directions: |
Directions:. More main course recipes... More recipes for Seafood... More recipes using Chillies... More Frying recipes... More recipes for Fish... More recipes from Cameroon More recipes beginning with the letter 'P'... less than 30 minutes preparation time cooking time Serves: 4 Printer-friendly version PDF of Recipe Recipe Forum Shopping List Not the Recipe you were after? Try our Comprehensive Recipe Search: Powered by celtnet.org.uk all words any word exact match Add Celtnet Recipe: Braised Fish to your online bookmark site: Celtnet Recipes - Braised Fish Recipe Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you. Need to convert any units on this site? As a guide 1 US cup of flour = 4 1/2 oz = 125g (this also applies to breadcrumbs, ground almonds, cornflour (cornstarch) etc 1 US cup of butter/margarine or sugar = 7 oz = 200g For temperature conversions (Celsius, gas mark, Fahrenheit) go to the Temperature conversion page. For mass conversions (grammes, cups, spoons, ounces etc) go to the Mass/Weight conversion page. For temperature conversions (litres, cups, spoons, fluid ounces etc) go to the Volume conversion page. You can also see more cookery terms and meanings as well as ingredient descriptions at the Cooks' glossary Read: Recipe Articles and Reviews Need to convert any measurements on this site? I have conversion pages available for Volumes, Mass/Weight and Temperatures available. Other recipes with fish and oil as primary ingredients: Dansk Toast Psarosoupa Karahi Machhli Calulu de Camarão Smoked Trout Soufflé Full-flavoured Fish Stock Savoury Fish Steaks Stuffed Sea Bass Patina Cotidiana Kekstorte Sour Fish Soup Tahitian Fish Ceviche Aliter Vice Salsi Poisson Yassa Mauritanienne Dry Rice Sicilian Baked Fish Gbegiri Brithyll mewn Bacwn Ius in thynno elixo Roasted Beef Fillet To Boil a Flounder or Pickerel of the French Fashion White Nile Fish Salad Dressing I Karp na Cerno Triglie alla Calabrese Chickweed and Wild Greens Salad Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses eBook — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help support this site and its aims to put ancient cookery books on the web by purchasing our Kindle ebook via Amazon: This ebook lists 86 spices and how to cook with them and provides over 800 recipes showing how those spices are actually used. This eBook is sold via Amazon so you know that your purchase is safe and secure. Couldn't find what you were looking for? Search the web with Google: Why not join the Recipes discussion forum: Celtnet Recipes Discussion Forum Celtnet Recipes Home Recipes Starters Fish Courses Here are a selection of recipes: Psarosoupa Kakavia (Aegean Seafood Stew) Asparagus and Crab Strata Mtuza wa Samaki (Baked Curried Fish) Ballater Scones Barbecued Red Snapper with Grilled Tomato and Jalapeño Vinaigrette Barbecued Sardines with Asian Stuffing Gbegiri (Bean Stew) Bermudan Fishcakes Bourride Daurade Braisée (Braised Sea Bream) Nga Myin Hin (Butter Fish Curry) Cajun Salmon Steaks Cajun Seafood and Noodles Khnom Jin Namya (Catfish Curry over Noodles) Matata (Clam, Pumpkin and Peanut Stew) Cod à la Mâitre d'Hôtel Cod with Common Mallow Cheeses Cod with Mustard Sauce Congee with Fish Fillet Crayfish Crayfish Curry Filet de Lotte au Cury (Curried Monkfish Fillet) Dahomey Fish Stew |
|
|
This recipe for Poisson Braisé (Braised Fish) is from