How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Portuguese Vinegar Sauce W/ Hot Pepper Paste for Fish (Molhanga)?

You need 12 ingredients. The key ingredients include: 1 teaspoon cumin seeds or ¼ teaspoon cumin powder, 6 garlic cloves, finely chopped, ½ teaspoon coarse salt (to taste), ¾ teaspoon fresh edible flowers (safflower flowers to be precise) or ¾ teaspoon paprika or ¾ teaspoon smoked paprika, and more.

Is Portuguese Vinegar Sauce W/ Hot Pepper Paste for Fish (Molhanga) suitable as seafood?

Yes, Portuguese Vinegar Sauce W/ Hot Pepper Paste for Fish (Molhanga) falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Portuguese Vinegar Sauce W/ Hot Pepper Paste for Fish (Molhanga)?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Portuguese Vinegar Sauce W/ Hot Pepper Paste for Fi

Name: Portuguese Vinegar Sauce W/ Hot Pepper Paste for Fish (Molhanga)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon cumin seeds or ¼ teaspoon cumin powder; 6 garlic cloves, finely chopped; ½ teaspoon coarse salt (to taste); ¾ teaspoon fresh edible flowers (safflower flowers to be precise) or ¾ teaspoon paprika or ¾ teaspoon smoked paprika; 1 -2 dash ground nutmeg (optional); ¼ teaspoon ground black pepper; ¼ 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; ¼ cup water; 34 wine vinegar

Try this homemade Portuguese Vinegar Sauce W/ Hot Pepper Paste for Fish (Molhanga) recipe the whole family will love. Made with cumin seeds, garlic, sal…

This Portuguese Vinegar Sauce W/ Hot Pepper Paste for Fish (Molhanga) relies on simple, everyday ingredients such as coarse salt (to taste), ground nutmeg (optional), ground black pepper and sugar. It comes together quickly and makes 4 servings, at about 423 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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Portuguese Vinegar Sauce W/ Hot Pepper Paste for Fish (Molhanga)

Tips for the best results

Variations & substitutions

My Personal Notes

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Frequently Asked Questions