Red fish is rightfully considered a delicacy. There are several options for its heat treatment. It can be steamed, boiled, stewed, or fried. In this case, you need to know all the nuances of cooking. Useful tips will help you cook red fish properly.
It is necessary
- - red fish;
- - water;
- - onion;
- - carrot;
- - spices to taste.
Instructions
Step 1
If you are preparing a main course or appetizer, cover the fish with hot water. In this case, the optimal ratio is 2: 1. This means that for 1 kg of prepared fish, you will need 2 liters of water. To cook it evenly, divide large carcasses into portioned pieces.
Step 2
If the red fish is small, boil it whole. Do not put it in very hot water. The skin is likely to burst from the temperature difference. This will lead to the finished dish losing its appeal. Also, this factor will affect the transparency of the broth.
Step 3
The cooking time for red fish depends on its size. Remember: like any seafood, it does not tolerate prolonged heat treatment. Average cooking time: 25-30 minutes if red fish is cut into portions. You can easily determine the readiness of a whole fish by looking at the fins. If they leave, she is ready.
Step 4
Try cooking red fish in vegetable broth. In this case, it will turn out to be soft and tender. Put large pieces of onions and carrots in the water, as well as spices and roots of your choice. Add the saffron to the broth. This will give the red fish a beautiful hue.
Step 5
The cooked dish should not be simmered for a long time in a saucepan. Try to serve the red fish no later than 20-30 minutes after cooking. To preserve the dish until the next meal, cover the pan with a lid and put it in the refrigerator. Thus, red fish can be stored for 2-3 days. Do not use a microwave oven when reheating a ready-made red fish dish. Use a gas stove.
