Due to the lack of small bones and fat, navaga is an excellent food for diet, baby and medical nutrition. It is easy to cook as it does not need to be scaled. It is recommended to eat navaga from January to March, as it is especially useful at this time. The flesh of the fish is snow-white, soft and tasty, and the tomato and vegetable marinade gives it a special taste.
It is necessary
- Products:
- • Fresh navaga - 1 kg
- • Table salt - 0.5 teaspoon
- • Ground pepper - pinch
- • Vegetable oil for frying - 1-2 tablespoons
- For the marinade:
- • Carrots - 2-3 pieces
- • Onions - 2 pieces
- • Vegetable oil for frying
- • Tomato paste - 1 rounded teaspoon
- • Vinegar (6-9%) - 1 teaspoon
- • Carnation - 2 buds
- • Water - 50-100 ml
- • Salt to taste
- • Bay leaf - 1 piece
Instructions
Step 1
If the fish has been frozen, then thaw it at room temperature. Navagu is cleansed of viscera, head and tail. The fins can be left in the same way as the scales, as they are soft. Cut the navaga into pieces, usually 2-3 pieces are obtained from one fish.
Step 2
Pour flour into a dry plate, season with salt and pepper. Mix the flour mixture thoroughly. Dip the fish in flour and put in a pan, fry on each side until golden brown. While the fish is cooking, wash and peel the vegetables, cut the carrots into cubes, onion half rings.
Step 3
Transfer the fried fish to a saucepan, and add a little vegetable oil to the pan and send the vegetables. Simmer vegetables until soft. When the carrots are soft and the onions are translucent, add tomato paste, water and vinegar to the pan. Season with cloves, peppercorns and bay leaves. Let the marinade simmer over low heat for 2-3 minutes and put on top of the fish in a saucepan. Put out the navaga under the marinade for 5-10 minutes, turn off the heat and let the fish steep in the sauce. You can eat such fish both hot and cold. Serve preferably with mashed potatoes and herbs.
