John Myers
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Fish: Spicy Cod with Chakalaka Potato Wedges
The perfect fish: spicy cod with chakalaka potato wedges recipe with a picture and simple step-by-step instructions.
The sour fish:
- 200 Size Cod fillet
The fish marinade:
- Light Japanese Soy Sauce
- Thai chili sauce extra hot
- Chilli oil for frying
The basic potatoes:
- 500 Size Potatoes, washed, cleaned and quartered
- Coriander salt from the mill, see m. KB
- Chakalaka spice
The basic tomato sauce:
- 0,25 L Water
- 1 toe Garlic, pressed
- Tomato paste
- Clear broth, powdered
- Cubeb pepper from the mill
- Lemongrass, powdered
- Chilli from the mill
- Chakalaka spice
- Put the fish in the prepared marinade and leave to marinate for a few hours.
- Place the potato wedges on a pizza baking sheet and season. Bake in the oven at 220 ° C for about 30 minutes.
- Heat the water in a saucepan and stir in all the spices and tomato paste. The result should be a creamy sauce. Season and let simmer.
- Heat the chili oil in a pan and fry the cod fillets on both sides.
- When the cooking time is over, serve everything together on a plate. Tastes great! Have fun with my basic single kitchen!
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