Pickled Bonito Or Swordfish With Green Tomatoes
|Bonito/Swordfish / scallops||2 1⁄2 Pound, cut into 3/4 inch cubes (1.2 Kilogram, Fresh)|
|Onions||8 Ounce, thinly sliced (250 Gram)|
|Olive oil||4 Tablespoon|
|Green tomatoes||1 Pound, roughly chopped (500 Gram)|
|Hot red chilies||2 Small|
|Garlic||2 Clove (10 gm), sliced|
|Fresh mint||1⁄2 Ounce, chopped (15 Gram)|
|Fresh lemon juice||8 Fluid Ounce (250 Milliliter / 8 Lemons)|
In a heavy frying-pan, fry the onions gently in the olive oil until barely transparent.
Add the tomatoes, chillies, garlic, mint and some salt.
Stir over high heat for 1-2 minutes.
Remove the sauce and cool.
In a wide dish layer the raw fish with the tomato mixture and pour in the lemon juice to cover everything.
Cover lightly and leave this to macerate in the refrigerator for 24-36 hours.