Pepper with sprat
2 servings
60 minutes
Pepper with sprat is a harmonious blend of spice and tenderness that awakens the taste buds. This dish belongs to author cuisine and represents an exquisite balance between sweet roasted pepper and the salty flavor of sprat. The origins of this recipe trace back to Mediterranean and Asian culinary traditions, where vibrant, rich flavors are used. Lime juice and cilantro add freshness, while fish sauce and spices highlight the depth of flavor. The dish can be served immediately, enjoying the warmth and softness of the pepper, or chilled to allow the ingredients to fully unfold. Its spiciness and richness of shades make it an excellent choice for those who appreciate unusual gastronomic combinations.
1
Prepare all the ingredients. Preheat the oven to 200 degrees.
2
Roast the pepper in the oven until dark spots appear, about 20-30 minutes.
- Bell pepper: 2 pieces
3
Squeeze juice from the lime.
- Lime juice: 10 ml
4
Chop the cilantro finely.
- Cilantro: 10 g
5
Prepare the dressing: mix cilantro and lime juice with fish sauce, oil, salt, sugar, and black pepper.
- Cilantro: 10 g
- Lime juice: 10 ml
- Fish sauce: 15 ml
- Vegetable oil: 10 ml
- Salt: to taste
- Sugar: to taste
- Ground black pepper: to taste
6
Place the hot peppers in a bag, tie it, and leave for 15 minutes. After that, peel the peppers from the skin and seeds.
- Bell pepper: 2 pieces
7
Cut into strips.
- Bell pepper: 2 pieces
8
Fillet the sprat by removing the heads and spine with bones.
- Sprat: 150 g
9
Layer peppers and sprats alternately on a flat plate. Drizzle with dressing.
- Bell pepper: 2 pieces
- Sprat: 150 g
10
Serve the peppers with sprats immediately or refrigerate for 2 hours.
