Southern Stuffed belly fish is one of the dishes of the people of South Iran, which is very tasty and is usually made with patient fish and its season is spring and summer.
Most people eat fish fried, but cooking stuffed fish in the oven is both healthier and tastier due to the use of fragrant vegetables and a variety of condiments.
The filling material of fish belly is varied and the difference between north and south belly fish is the same. Southern belly fish is made with fragrant vegetables such as coriander and fenugreek and seasoned with tamarind; While the stuffed northern fish is prepared with ground walnuts and local fragrant vegetables, it tastes like pomegranate paste. This southern dish is mostly made with patient fish and grilled.
- Fish: 2 pieces
- Coriander: 400 grams
- Fenugreek: 100 grams
- Tamr Hindi: A package
- Onion: a number
- Garlic: 6 cloves
- Fresh lemon juice: 4 tbsp
- Korea: To the extent necessary
- Saffron: 5 tbsp
- Turmeric, pepper and curry: To the extent necessary
How to prepare:
Dip peppers and lemon juice in fish and inside the belly and refrigerate for 2 hours to taste.
Finely chop the onion and fry in a little oil until soft; Then add the chopped garlic to the onion and fry together, and when it is golden, add the chopped vegetables, pepper and turmeric to the garlic and onion and fry until the water is drawn.
Pour a little boiling water over the tamarind. Wait a few minutes for the Tamr to dissolve in the water; Then smooth it out.
Add the tamarind juice to the ingredients and place on a low flame to drain the water.
Remove the fish from the refrigerator and fill the belly with the ingredients. Grease the bottom of a non-stick pan or oven tray with a little oil, put the fish in it and put it in the oven. Melt 2 tablespoons of butter in a small saucepan and mix with saffron.
After 30 minutes, take the fish out of the oven, rub the butter and saffron mixture on it and put it in the oven again for 10 minutes. Turn on the flame on top of the oven to roast the fish.