Fish and seafood dishes

Japanese fish

Japanese fish – a dish that must be prepared at least once. The recipe for this dish is very simple and versatile. Such fish is an ideal option for the festive table, it can be served both hot and cold.

Fish recipe in Japanese may be something completely new and even strange for many of our readers, but. Trust us! The taste of this fish will surprise you, it is very tasty.

Each ingredient in fish in Japanese adds personality to the dish and is very important, so be sure to follow the recipe!

Japanese fish – ingredients

  • White fish fillet – 600 g.
  • Canned pepper – 120-150 g.
  • Medium pickled cucumbers – 150-170 g.
  • Onion – 450 g.
  • Oil – 8 tbsp.
    For the batter:
  • Large egg (C0) – 1 piece.
  • Water – about 125 ml.
  • Flour – 90 g.
  • Salt, pepper – a good pinch.
  • For the marinade:
  • Tomato paste – 4 tbsp.
  • Water – 100 ml.
  • Oil – 2 tbsp.
  • Vinegar – 3-4 tbsp.
  • Sugar – 3 tbsp.
  • Salt – 1 tsp.
  • Sweet paprika – ½ tsp.

Interesting video on our channel:

Fish in Japanese – cooking recipe

If you use a frozen fillet, it should be thawed and well soaked with excess moisture with a napkin.

Cut the fillet into thinner pieces no longer than 5 cm.

We make the batter. Mix egg, water, flour, salt and pepper, beat until smooth.

We dip pieces of fish into the batter, fry the pieces of fish in heated oil.

Prepare the marinade. Pour water, oil, vinegar into a bowl, add tomato paste, salt, sugar and paprika, mix everything well, set aside.

Cut the onion in half and cut each half into thin “feathers”.

Heat the pan well, add 4 tbsp. oil, lay out the onion, fry over low heat for about 15 minutes.

While the onion is frying, prepare the pickled vegetables. Cut cucumbers and peppers into thin strips.

Add pepper and onion to the onion, mix and simmer for about a minute.

Pour in the marinade, mix, bring to a boil, remove from heat.

We lay out a layer of fried fish, a layer of marinade with vegetables, a layer of fillet, a layer of vegetables with marinade.

Serve to the table. It tastes good both hot and cold.

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