Za'atar-Rubbed Anchovy with Jalapeño Pepper and Cucumber
Autor: Andrii M.
- Anchois1 szt.8 kcal
- Imbir mielony4 g13 kcal
- Koperek1 pęczek13 kcal
- Makaron ryżowy66 g240 kcal
- Margaryna34 g244 kcal
- Ogórek1 szt.45 kcal
- Papryczka jalapeño2 szt.8 kcal
- Rozmaryn2 gałązki5 kcal
- Sos sriracha97 ml90 kcal
- Sól morska3 g0 kcal
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Tender anchovy paired with jalapeño pepper and cucumber and rice noodles, finished with dill and rosemary and a hit of ground ginger. 1. Pat the anchovy dry and season with sea salt, ground ginger. 2. Heat margarine in a heavy pan and pan-fry the anchovy until it develops a deep golden crust, about 14 minutes. 3. Add jalapeño pepper and cucumber to the pan and cook until just tender, stirring in dill and rosemary for fragrance. 4. Cook the rice noodles separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of sriracha sauce before serving hot.