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Marinated Snapper Salad
Fish is marinated in lime or lemon juice and the acid turns the fish white and opaque so that it looks like cooked fish.l have used this recipe with many kinds of fish and found that the best results were with snapper, red fish and flat head, but any fish with delicate flavour is suitable.
1 kg (2 lb) firm white fish fillets
1 teaspoon salt
2 medium onions, very thinly sliced
1 large red capsicum, diced
1 large green capsicum, diced
6 spring onions, finely sliced
3 or 4 firm red tomatoes, peeled and diced
1 large lettuce, washed and crisped
185 g (6 oz) creamed coconut
1 clove garlic
1 teaspoon finely grated fresh ginger
1/2 teaspoon ground black pepper
1/4 teaspoon ground turmeric salt to taste
finely chopped parsley or fresh coriander leaves
Remove all traces of skin and any bones from fish. Cut into size pieces. Put fish into a glass or pottery bowl and add era strained lemon juice to cover. Add salt and onions and mix with a wooden spoon. Do not use metal utensils. Cover refrigerate at least 8 hours, stirring once or twice marinating .Prepare vegetables and chill. Grate the creamed cot coarsely and put it into the container of an eiectric blender garlic, ginger, pepper, turmeric. Blend until smooth. Drain lemon juice from fish, add coconut dressing and well. Toss with prepared vegetables and serve on a dish lined lettuce leaves.
When the first extract has been veast mixture. Beat well until smooth. (Depending on the absorbency of flour, which varies, it may be necessary to add a tablespoon or two more of flour. The dough should be soft but not so soft that it sticks to the sides of the bowl.) Form dough into a ball and leave on a floured board for 10 minutes. Wash bowl in hot water. dry well. grease lightly and put dough in the warm bowl. Cover w ith a cloth and leave in a warm place until double in volume about 1 hour. Divide dough into 2 equal portions and roll each on lightly floured board to a rectangle 45 cm x 38 cm (18 x 15 inches) in size. Brush with some of the melted butter and sprinkle with half the grated cheese. Cut rectangle into 3 equal strips lengthways and roll up each strip like a Swiss roll, starting at the long end. Cut each long roll into 3 pieces, so you have 9 pieces in all. Roll each piece with hands on the board until as thin as a pencil, then form into snail.like coils or twists. Put on a greased baking sheet, leaving spaces in between, cover with a dry cloth and leave in a warm place 30.40 minutes or until dough once more almost doubles in bulk. Preheat oven to moderate, 170°C (350°F) and bake 10.12 minutes or until golden brown. Remove from oven and while hot brush with melted butter and sprinkle with caster sugar. Serve ensaimadas warm or at room temperature.
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