For the fish
4 fillets of namorado, 180g each
Salt and black pepper to taste
2 tablespoons of all-purpose flour
2 beaten eggs
6 breaded cubes of pork fat
For the sauce
8 tomatoes
1 tablespoon of finely chopped onion
1 minced garlic clove
4 tablespoons of extra virgin olive oil
1/4 cup of red wine vinegar
2 tablespoons of soy sauce
To taste, coriander, Mexican chili pepper or mole, and annatto
Finely chopped parsley to taste
Salt to taste
For the Oriental veggies
400g of Oriental veggie mix
For the fish
4 fillets of namorado, 180g each
Salt and black pepper to taste
2 tablespoons of all-purpose flour
2 beaten eggs
6 breaded cubes of pork fat
For the sauce
8 tomatoes
1 tablespoon of finely chopped onion
1 minced garlic clove
4 tablespoons of extra virgin olive oil
1/4 cup of red wine vinegar
2 tablespoons of soy sauce
To taste, coriander, Mexican chili pepper or mole, and annatto
Finely chopped parsley to taste
Salt to taste
For the Oriental veggies
400g of Oriental veggie mix
Step 1
Season the fish with salt and black pepper
Bread each fillet by passing it through flour, eggs, and breaded pork fat cubes
Pan-fry in olive oil, with the pork fat side down, until cooked through
Remove skin and seeds from tomatoes, cut into cubes
Sauté onion and garlic in olive oil, then add tomatoes
Step 2
Cook for 20 minutes over low heat, covered
Mix remaining ingredients
Heat a third of the mixture in a pan over medium-high heat until warm
Dip Oriental veggies and remove immediately
Pat dry with paper towels and season with salt and black pepper
Arrange veggies on plates, drizzle with sauce, and top with breaded fish fillets.
