Ingredients
Preparation
Pan fried Makayabu
- Remove most of the bones of the fish and tap dry with kitchen paper.
- Season corn starch with salt and pepper and other optional seasoning.
- Heat a skillet and add neutral oil.
- Turn the fish in the corn starch and gently put the fish in the hot skillet and fry on both sides until golden.
Sauté vegetables
- Cut the boiled potatoes in half or quarters.
- Slice the red onion thinly.
- Cut the small tomatoes in half.
- Cut the green chili in slices.
- Heat a saucepan and add the olive oil.
- Put in the potatoes and sauté for 2-3 minutes over medium heat.
- Add the onion, tomatoes and chili and sauté for 3-4 minutes, season with salt.
Red bell pepper salsa
- Heat the oven to 250 C
- Cut red bell pepper in half and rub in with neutral oil so it covers all the surfaces.
- Bake the bell peppers until the skin is black.
- Add into another container and cover with plastic wrap. Leave until it ́s room temperature. Peel the skin of the bell peppers.
- Cut the bell peppers in small cubes.
- Finally cut the red onion.
- Mix all the ingredients and season with salt.