Cooking Instructions
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Step 1
Score the
Tomatoes (1 kg)
and put them in the perforated cooking tray. Steam.
Step 2
Steaming 100°C for 4 Mins
Step 3
Skin and chop the steamed tomatoes.
Step 4
Deseed the
Zwiebel (1/2)
, finely chop, along with the
Chilischoten (6)
and
Olive Oil (10 mL)
, and pan-fry in
Garlic (2 cloves)
.
Step 5
Add the tomatoes, chili mixture,
Sea Salt (10 g)
,
Granulated Sugar (500 g)
,
Essig (70 mL)
, and
Limettensaft (1)
to a pan and simmer for 1 hour.
Step 6
Pat the
Fisch (4)
dry with a kitchen towel, sprinkle with
salzen (to taste)
and rub skin-side with
Corn Starch (15 g)
.
Step 7
Appliance preheating
Step 8
(Pre-)heat cooking space to 230°C with Pizza Plus
Step 9
Put
Oil (30 mL)
in the baking tray and then place the fish, skin-side down, in the oil. Put the baking tray into the preheated cooking space. Bake.
Step 10
Put the pastry in
Step 11
Pizza Plus 230°C for 8 Mins
Step 12
Serve the fish with the chilli jam.
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