Pickled Bonito or Swordfish with Green Tomatoes Recipe
Ingredients
| Swordfish | 1.2 Kilogram, cut into cubes | |
| Onions | 250 Gram, thinly sliced | |
| Olive oil | 4 Tablespoon | |
| Green tomatoes | 500 Gram, chopped | |
| Red chillies | 2 Small | |
| Garlic | 2 Clove (5gm), sliced | |
| Mint | 15 Gram, chopped | |
| Salt | To Taste | |
| Lemon juice | 250 Milliliter |
Directions
In a heavy frying-pan, fry the onions gently in the olive oil until barely transparent.
Add the tomatoes, chillies, garlic, mint and some salt.
Stir over high heat for 1-2 minutes.
Remove the sauce and cool.
In a wide dish layer the raw fish with the tomato mixture and pour in the lemon juice to cover everything.
Cover lightly and leave this to macerate in the refrigerator for 24-36 hours.
Add the tomatoes, chillies, garlic, mint and some salt.
Stir over high heat for 1-2 minutes.
Remove the sauce and cool.
In a wide dish layer the raw fish with the tomato mixture and pour in the lemon juice to cover everything.
Cover lightly and leave this to macerate in the refrigerator for 24-36 hours.
Chef
