The peculiarity of pink salmon is that during heat treatment, it often loses its juiciness. To prevent the fish from turning out dry, just use soy sauce and aromatic vegetable impregnation to prepare it.
It is necessary
- - pink salmon fillet - 1 kg;
- - turnip onions - 3 pcs;
- - carrots - 2 pcs;
- - sweet peppers - 3 pcs;
- - tomatoes - 3 pcs;
- - tomato paste - 2 tablespoons;
- - salt;
- - water;
- - flour;
- - soy sauce;
- - vegetable oil.
Instructions
Step 1
Divide the pink salmon into 2-2.5 cm pieces. Dip the fish in soy sauce, bread in flour and fry in a pan until tender (about 2-3 minutes).
Step 2
Finely chop the onions, carrots, peppers and tomatoes. Pour some oil into a preheated pan and put the vegetables there. Add a few tablespoons of water and salt to taste. Simmer over low heat until softened. Add the tomato paste at the end.
Step 3
At the bottom of a deep bowl, put some vegetables, a layer of pink salmon on them, then dressing again, etc. The top layer should be vegetable. Leave the dish on the table for about 1.5 hours to cool.
Step 4
Then put the pink salmon with vegetables in the refrigerator for five to seven hours (you can overnight). During this time, the sauce will saturate the fish, making it tender and juicy. Serve with rice.
