Ingredients:

• Green pepper (hot orcolored).
• Green onion.
• Regular onion.
• Tomato.
• Mixed vegetables.
• Herring.
• Feseekh (fermented fish).
• Olive oil.
• Lemon.
• Tahini.
• Paprika.
• Chili powder (optional).
• Flour (for optional preparation of roe).
• Roe (optional).

Instructions:

1. Cut all the vegetables you need, including green (hot or colored) peppers, green onions, regular onions, tomatoes, and any other available vegetables.

2. Then cut the tail, open the abdomen to remove the roe, and cut the head from under the gills.

3. Complete the cleaning process and remove the spines as much as possible.

4. Prepare the feseekh by quickly peeling the skin and back, then wash it thoroughly.

5. Under the gills, separate the head from the body, remove the intestines, clean the area, cut the tail, open the feseekh, and clean it using the same method as cleaning the roe.

6. Ensure to clean the sides of the feseekh and carefully remove the spine column, then clean the feseekh from the skin using a non-sharp knife and shift it in the same way.

7. Soak the feseekh in oil and lemon and leave it overnight, optional.

8. If its taste is good, it suffices to add tahini, onions, and lemon.

9. Then prepare the rang salad, heat a little olive oil in a pan.

10. Add the vegetables and stir-fry them until they are lightly browned add pieces of renga, stir them, and cover the pan for a few minutes.

11. When the liquids are absorbed, add paprika and optional chili powder, and stir until the rang dries from the seasoning.

12. Preparing the batter, if you're using batter, it can be fried in flour and thick oil or grilled in a little olive oil until its color changes slightly.

13. Then cut it into cubes and add it to the rang with onions and peppers.

14. Serve the rang on a plate and garnish it with onions and peppers.