1 kg of manjuba (or cleaned sardines or mackerel)
1/2 kg of sliced onion
1 tablespoon of olive oil
2 cups (Americano) of balsamic vinegar (available at supermarkets)
2 tablespoons of raisins
2 tablespoons of toasted almonds (or pinholes)
1 tablespoon of ground black pepper
Salt to taste
Bread crumbs for coating and vegetable oil for frying
1 kg of manjuba (or cleaned sardines or mackerel)
1/2 kg of sliced onion
1 tablespoon of olive oil
2 cups (Americano) of balsamic vinegar (available at supermarkets)
2 tablespoons of raisins
2 tablespoons of toasted almonds (or pinholes)
1 tablespoon of ground black pepper
Salt to taste
Bread crumbs for coating and vegetable oil for frying
Wash the fish well under running water and coat it with bread crumbs
Heat the vegetable oil and fry the fish in batches until it's tender, but not too crispy
Don't let it brown
Don't leave it to cook
Pour the fish into a refrigerator and reserve
In a frying pan, heat the olive oil and sauté the onion until it becomes transparent
Add the raisins, almonds, salt, black pepper, and balsamic vinegar
Fry for 5 minutes
Pour this hot sauce over the fish
Gently shake the tray to ensure all the fish comes into contact with the sauce
Cover with aluminum foil and refrigerate for two days
Serve as an appetizer or main course
