Place
the fish in a shallow dish and pour the lime juice over it.
Not exact matches
Whisk shallot, brown sugar,
fish sauce, vinegar, and pepper
in a
shallow dish.
I defrost my
fish by first taking it out of it's sealed plastic bag and running it under cool water
in your sink (I usually place it
in a
shallow bowl or large
dish and run the water gently over it, taking time to turn it around every now and then).
Place the
fish in a large,
shallow dish, sprinkle it with olive oil and lime juice and allow it to marinate for 30 minutes.
3 tablespoons Thai
fish sauce (nam plaa) 3 or more phrik khii nuu (very small Thai chiles), sliced into rings as thin as possible 1 clove garlic, sliced Juice of 1/2 lime Put the
fish sauce
in a
shallow dish, add chiles, garlic, and squeeze lime juice to taste.
Place
fish in a
shallow baking
dish, cover with marinade, and refrigerate for at least 30 minutes.
Place the halibut filets
in a
shallow glass
dish or a resealable plastic bag, and pour the marinade over the
fish.
Traditional Zambian
dishes that the traveller with an adventurous palate might try include: ifisashi - a thick stew of ground peanuts and green vegetables with meat or
fish; finkubala - the Mopani caterpillar, seasoned and
shallow fried
in oil, and samp - a starchy
dish of coarse ground maize and crushed beans.