Pickled little-eyed grenadier fried with pak choy cabbage

This recipe refutes the popular (and erroneous) belief that little-eyed grenadier is difficult to fry. You just need to know two important secrets: the first - before cooking, the cell juice must drain from the fillet, the second - the marinade makes the structure of the grenadier meat denser, and it retains its shape when frying.

Ingredients

• grenadier fillet without skin 200 g
• fresh pak choy cabbage 1 pc.
• oyster sauce 50 ml
• drinking water 50 ml
• wheat flour for breading
• salt
• ground black pepper
• vegetable oil for frying tbsp.
• honey 1/2 tablespoon
• low salt soy sauce 3 tbsp
• drinking water 2 tbsp.
• 1/3 garlic clove
• fresh ginger root 6 g
• sprig of thyme 1 pc.

Directions

1. Dry the fillet, from which the excess water has been previously drained in a colander, with a paper towel. In a glass container, combine the marinade: honey, sauce, water, finely chopped garlic and ginger. Dip the fillets in the marinade, coat well on both sides, cover the container with a lid or cling film and refrigerate for 30-40 minutes.
2. Remove the fillets from the marinade, bread in flour and fry in vegetable oil in a very well-heated skillet on both sides until golden brown. It is important to fry quickly over high heat. It is best to use a sharp-edged spatula for neat turning. Put the fried fish in a baking dish and place in an oven preheated to 180 ° C for 10 minutes.
3. Dip the pak choy cabbage in a thick part in boiling water and blanch for 30 seconds, then dip the whole head of cabbage in boiling water for a couple of seconds and fold it onto a sieve.
4. Fry the pak choy cabbage in a frying pan with vegetable oil for 5-10 seconds, pouring oyster sauce over. For flavor, you can toss crushed garlic into the pan. Put the fried cabbage on a plate, and in the pan, make the sauce by simply adding water to the remaining oyster sauce. Remove the fish from the oven, place on a plate and pour the sauce over the dish.