SARDINE FILLET / FILETE DE SARDINA

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Happy and blessed day, my hive people.
Coming home from work and wanting to eat delicious food.

It made my mouth water, remembering that I had a little fish in my fridge and I want to prepare it, I want it to be golden brown and accompany it with a parboiled cassava and salad uff. Come with me to show you how to eat fried sardines.

INGREDIENTS

1/2 kilo of filleted sardine.
Salt to taste
1 lemon
1/2 kilo of yucca
2 tomatoes
1 small onion
4 tablespoons of vinegar.

PROCEDURE.

Clean the sardines well, add salt and lemon juice.


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Place the sardines on a plate, sprinkle both sides with flour.

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Before frying the sardine in the hot oil, I will add the cloves species, to avoid that strong smell that leaves the fish when frying.


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Once the oil is hot, I add the cloves.


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Fry the fish, turning it on both sides, until it has a golden color.


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On the other hand, I place a pot on the stove with enough water and add half a teaspoon of salt.


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In the fridge, I had some frozen yucca.


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When the water boils, place the yucca and wait for it to soften for approximately 12 to 20 minutes.


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I had cabbage to make a salad.


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Chop the cabbage, add vinegar to kill bacteria and add water, let it sit for a while.


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Remove vinegar water, wash with water, and let drain.


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Chop tomato and onion and season with vinegar, oil and salt.


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My lunch is ready. Simple and economical dish.


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The truth is that I ate delicious.


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Thanks for joining me friends, we will be sharing more 100% original content in the coming days.

Images are my own taken with Samsung phone. Use separators and banner made with Canva. Use Deepl translator.

FILETE DE SARDINA

Feliz y bendecido día, mi gente de hive.
Llegando de mi trabajo y con unas ganas de comer delicioso.

Se me hizo agua la boca, recordar que tenía un pescadito en mi nevera y lo quiero preparar, que me quede doradito y acompañarlo con una yuca sancochada y ensalada uff. Vengan conmigo para ensenarle como se come sardina frita.

Ingredientes.

1/2 kilo de sardina fileteada.
Sal al gusto
1 limón
1/2 kilo de yuca
2 tomates
1 cebolla pequeña
4 cda de vinagre.

PROCEDIMIENTO

Limpiamos bien la sardina, agregamos sal y limón


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Colocar en un plato, harina de trigo y pasamos las >sardinas, espolvoreando por ambos lados.


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Antes de freír la sardina en el aceite caliente, voy agregar los clavos especie, para evitar ese olor fuerte que deja el pescado al freír.


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Ya caliente el aceite, agrego los clavos de olor.


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Freímos el pescado, dando vuelta por ambos lados, hasta obtener ese color dorado.


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Por otro lado, coloco una olla en la candela, con suficiente agua y le agrego media cucharadita de sal.


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En la nevera, tenía yuca congelada.


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Al hervir el agua, colocar la yuca y esperar que ablande aproximadamente por 12 o 20 minutos.


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Tenía repollo para hacer una ensalada.


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Pique el repollo, agregue vinagre para matar bacteria y agregue agua, lo deje un rato actuar.


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Retire el agua con vinagre, lave con agua, y deje escurrir.


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Pique tomate y cebolla y aderezar con vinagre, aceita y sal


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Listo mi almuerzo. Sencillo y económico plato.


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La verdad que comí delicioso.


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Gracias por acompañarme amigos, estaremos compartiendo en los próximos días más contenido 100 % original.

Las imágenes son de mi propiedad tomadas con el teléfono Samsung. Utilice separadores y banner hechos con Canva. Use traductor Deepl.

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10 comments
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It looks tasty! I really want to try that recipe. Can I use another kind of fish?
And anyway, what is yucca?

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@kingnamazu09. Thanks for reading my Post

Cassava is a tuber, Its origin is in Latin America; It is grown in tropical and subtropical areas with edible root originating in South America. They have a hard, scaly and brown skin, while their starchy flesh is white.

It has little content of vitamins and minerals, as well as proteins and fats, however, it is very rich in starch, and also contains a high content of carbohydrates and water.
There are 2 types of cassava.

Sweet Cassava is much less toxic than bitter because it does not contain so much cyanide and therefore does not require so much cooking for consumption, although you should never consume raw cassava.

Bitter Cassava is characterized by its bitter taste, this taste is a product of its high cyanide content. To reduce this toxic content, methods such as fermentation, drying or cooking are usually used.

You can consume grilled and baked cassava, flour is made, cakes can be made. I recommend it is very delicious.

and about the fish, I do not know if in your country it is achieved, but you can still use the fish of your preference.

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Oh, yucca is cassava? Thank you very much for the awesome answer!

I know cassava. I eat that as chips but never try to cook it with fish. I'll definitely try it!

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