Kammon Hoot Recipes

Steps:

• Combine half the garlic, kammon hoot, salt and lemon juice together in a bowl.
• Add the fish and toss to coat then cover and set aside to marinate for 10 minutes.
• Meanwhile, heat the olive oil in a pan and use to fry the onion and remaining garlic until golden brown (about 12 minutes).
• Add the tomato purée and passata and simmer for about 8 minutes then add the marinated fish and their marinade along with the water.
• Bring to a simmer then cook on low heat for about 15 minutes, or until the fish is cooked through and flakes easily with a fork.
• Transfer the fish to a warmed serving plate and garnish with coriander and lemon wedges. Pour the sauce into a bowl and serve on the side.
• Read more at Celtnet: http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-haraimi.
• Copyright © celtnet.

Steps:

• Cover chillies with hot water and let stand for 15 minutes until soft.
• Place chillies and remaining ingredients in a blender and puree until smooth using water that the chillies soaked in to thin it.
• The sauce should have the consistency of thick paste. If you place the paste in a jar and cover with a thin film of olive oil it will keep for at least a couple of months in the refrigerator.
• Read more at Celtnet: http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-kammon-hoot.
• Copyright © celtnet.