🌶️ Seafood Lover? Wait Until You Try These Bass Tripe
In the vast ocean of flavors, there is a hidden treasure that has captivated the most discerning palates. Embark on this recipe that will challenge everything you knew about seafood.
Ingredients:
600 g boneless and split sea bass
50 g salt
1 liter ice
200 milliliters water
Pepper to taste
2 1/2 cups chopped onion
2 1/2 cups chopped cucumber
9 lemons
1 cup Clamato juice
4 tablespoons seafood sauce
Seafood sauce
1 Serrano pepper
4 black peppercorns
4 chiltepín or piquín peppercorns
1 garlic clove
1/4 cup red onion
1/2 cup Clamato juice
Pinch of salt
1 tablespoon Sriracha
Serves 4
Preparation time: 30 minutes
Contains 240 calories per serving
STEP 1: The sea bass
1.- Cut the fish into even squares, approximately 2 to 3 centimeters per side.
It must be 100% fresh fish, otherwise it won't turn out right.
It yields 50% of the meat already in the tripe.
2.- Mix the fish with salt first in a bag, then the ice, and finally the water. Refrigerate for 3 hours or more (maximum one day).
This increases the volume and weight by another 30%.
3.- Drain the water and ice, and rinse it a little to remove excess salt.
STEP 2: The Sauce
Ingredients: RED SAUCE
½ large serrano pepper, deseeded
¼ black peppercorns
¼ dried chiltepín or piquín peppercorns
¼ large garlic cloves
¼ cup red onion
¼ cup clamato
¼ pinch salt
½ tablespoon srirasha
Prepare a cup of clamato with the sauce to taste.
STEP 3: The Vegetables.
Just two vegetables because this is a sincere recipe.
Flat-cut red onion to taste.
Sliced cucumber for the bed, also used for garnish.
Preparation.
In a bowl, place the fish and add pepper to taste, salt, and pepper.
Mix the onion and cucumber.
Squeeze the lemons into the mixture. SECRET
Pour the Clamato. SECRET
Mix the onion and cucumber.
Squeeze the lemons into the mixture. SECRET
Pour the Clamato SECRET
Basic Rice:
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Seafood Sauces:
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Chicken Broth Base for Recipes:
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Cook Perfect Shrimp:
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Sushi Rice:
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Seasoning a Chinese Wok:
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Seasoning a Cast Iron Skillet:
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