Pickled little-eyed grenadier fried with pak choy cabbage

Fish 615 Last Update: Jul 20, 2021 Created: Jul 20, 2021 0 0 0
Pickled little-eyed grenadier fried with pak choy cabbage
  • Serves: 1 People
  • Prepare Time: -
  • Cooking Time: 60
  • Calories: -
  • Difficulty: Medium
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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

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.

Pickled little-eyed grenadier fried with pak choy cabbage



  • Serves: 1 People
  • Prepare Time: -
  • Cooking Time: 60
  • Calories: -
  • Difficulty: Medium

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

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.

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