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Portuguese Vinegar Sauce W/ Hot Pepper Paste for Fish (Molhanga)
At a Glance
- Prep
- 10 minutes
- Cook
- 30 minutes
- Total
- 5 min
- Yield
- 1.00 cup, serving(s)
Categories
- Sauce
Cuisine
- Portuguese
Cooking Method
- Stovetop
Difficulty
- Easy
Dietary
- Omnivore
Allergens
- Possible Fish — check ingredient labels
- Possible sulphites — EU declaration threshold is above 10 mg/kg or 10 mg/litre total SO2; check product labels
Servings & Nutrition
Original recipe serves 1. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Portuguese Vinegar Sauce W/ Hot Pepper Paste for Fish (Molhanga) brings together 1 teaspoon cumin seeds or 1/4 teaspoon cumin powder, 6 garlic cloves, finely chopped, 1/2 teaspoon coarse salt (to taste) in a practical dish for home cooking. It takes about 5 min to prepare and cook. It makes approximately 1 servings.
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Ingredients
- 1 teaspoon cumin seeds or 1/4 teaspoon cumin powder
- 6 garlic cloves, finely chopped
- 1/2 teaspoon coarse salt (to taste)
- 3/4 teaspoon paprika or 3/4 teaspoon smoked paprika
- 1 -2 dash ground nutmeg (optional)
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon sugar
- 1 teaspoon hot pepper paste, such as Recipe # 460621 # 460621 or 1 teaspoon hot chili sauce
- 3 tablespoons finely chopped parsley
- 1 tablespoon olive oil, leftover from frying fish if not too dark or 1 tablespoon fresh olive oil
- 1/4 cup water
- 3/4 wine vinegar
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Instructions
Using a mortar and pestle and blending well after each addition, combine the cumin, garlic, salt, safflower or paprika, nutmeg (if using), pepper, and sugar. Follow with the hot pepper paste (or hot chili sauce) and parsley.
Transfer to a bowl. Stir in the water and vinegar and whisk in the olive oil.
To use, pour over the cooked fish or serve on the side.
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