It is believed that the taste of red fish is completely self-sufficient and does not require the use of additional spices, with the exception of black pepper. However, a good sauce never hurts, but only adds its own subtle note to the overall range. It is worth noting that in this recipe the fish is marinated not in lemon juice, as is often done, but in red wine.
It is necessary
- - 700 g of red fish (salmon, chum salmon, coho salmon, etc.);
- - 90 ml of dry red wine (according to your taste);
- - 2 tbsp. tomato paste (no slide);
- - 3 tbsp. soy sauce;
- - 1 tbsp. rice vinegar;
- - a clove of garlic;
- - a small piece of ginger root;
- - 1-3 tbsp. plain or brown sugar (to taste);
- - 3-4 tbsp. wheat flour;
- - vegetable oil for frying;
- - 70-100 ml of water;
- - salt (to taste);
- - black and / or allspice pepper (to taste);
- - 1 PC. carnations;
- - herbs for decoration (green onions, dill, parsley, etc.);
- - sesame seeds (for decoration)
Instructions
Step 1
Defrost fish. It is better to do this in the usual compartment of the refrigerator, since in this case the structure of the tissue suffers the least. Remember that the defrosting process will take 15 to 24 hours (depending on size), so transfer the fish one day before cooking.
Step 2
Remove the head and entrails, peel off the scales. Cut into portions, remove as many bones as possible. On each piece, make shallow cuts in the form of a lattice (the distance between the cuts is about a centimeter).
Season with salt and pepper, lightly rub salt and pepper with your hands. Pour in wine, cover with cling film and leave to marinate for 15-20 minutes.
Step 3
While the fish is marinating, peel the garlic, crush with a knife and chop very finely. Grind the cloves and peppers in a mill. Grate the ginger (or chop very finely). Mix rice vinegar with tomato paste and water, add soy sauce, add sugar, spices and heat slowly over low heat with constant stirring. As soon as it starts to boil, add the ginger and garlic, remove from heat, cover and let it brew.
Step 4
Remove the fish from the wine, dry it a little with a napkin. Dip in flour. Heat vegetable oil in a frying pan, add fish and fry on each side over fairly high heat until tender (2-4 minutes depending on thickness). Do not overdo it, otherwise the fish will turn out to be dry inside and lose its taste. Pour the sauce over and turn off the heat. Let stand for 5 minutes.
During this time, rinse, dry and finely chop the herbs.
Step 5
Place on a plate, pour over the sauce, garnish with sesame seeds, herbs and a slice of lemon. This dish can be served both cold (as an appetizer) and hot. In the second case, you can serve rice, mashed potatoes, a mixture of any vegetables (steamed, fried or fresh) as a side dish.
Bon Appetit!
