Dry fish & Snail Sauce (local sauce) recipes - dry fish & snail sauce (local sauce) additionally has saturated fats together with dietary cholesterol and is prevented by people caring about hearts. The truth is that lean minimize beef is low-fat and supplies protein as well as iron (supplies oxygen from lungs to physique cells). Many women are found poor in it. Select steaks that have deep pink colour with less marbling

Dry fish & Snail Sauce (local sauce) Add to Cart Sold Out Adding to cart. Add to Cart Sold Out Adding to cart. Drying fish is a great way to preserve your fresh catch over the coming weeks and months.

You can have Dry fish & Snail Sauce (local sauce) using 9 ingredients and 5 steps. Here is how you cook it.

Ingredients of Dry fish & Snail Sauce (local sauce)

  1. Prepare 6 fresh tomatoes diced.
  2. It's 2 habanero pepper diced.
  3. It's 1 onion diced.
  4. It's 1 dry fish.
  5. You need 10 medium oven dried snail.
  6. Prepare to taste Salt.
  7. Prepare 3 tbsp palm oil.
  8. You need 4 tbsp canola oil.
  9. You need 2 knorr cube.

The drying process removes moisture from the fish which means that it takes longer to spoil. You can use either an oven or a dehydrator to dry fish. The fish can be dried either whole or in smaller strips. So match your choice of fish to your drying method.

Dry fish & Snail Sauce (local sauce) step by step

  1. Wash dry fish in hot water and shred set aside, soak snail in hot water and drain afterwards then set aside.
  2. Heat up pot and once it’s hot, add canola oil, then add palm oil, once it’s hot, add onion and stir.
  3. Stir in tomatoes and pepper after a minute and allow it fry for another 4 to 6 minutes before add knorr cube and salt.
  4. Add the snail and dry fish stir and taste to adjust seasoning; then place on low heat so the sauce juice and the dry fish and snail can cook slowly together.
  5. After 4minutes, turn off heat and serve with white rice.

Dry fish & Snail Sauce (local sauce) - Flounder and cod are excellent choices for salting, drying and fish jerky as are bass, crappie, halibut, pike, snapper and tuna. If you're starting with a whole fish, remove the head and tail and clean out the internal organs. Leave the skin on or remove it according to your personal taste. By brining the fish you remove the blood from the meat. Another traditional method to dry fish involves dry-salting, which is exactly what it sounds like. Read Also Recipes