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 Caramelized Fish Recipe
I do not know how to describe the taste of this caramelized fish, but I will say one thing - those who love fish, ginger and do not mind soy sauce will have a lot of fun!!!
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Japan Cuisine
Keyword Easy, For Beginners
Cook Time 20 minutes
Servings
Ingredients
Fish:
Sauce:
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Japan Cuisine
Keyword Easy, For Beginners
Cook Time 20 minutes
Servings
Ingredients
Fish:
Sauce:
Instructions
  1. First of all, choose a fish. I usually don't bother with this and take pollock. If you can buy chilled, it's great, but if not, then take frozen. Defrosting, grinding.
    First of all, choose a fish. I usually don't bother with this and take pollock. If you can buy chilled, it's great, but if not, then take frozen. Defrosting, grinding.
  2. Cut into portions, not very large, but not small. Sprinkle with cornstarch, crumble, set aside.
    Cut into portions, not very large, but not small. Sprinkle with cornstarch, crumble, set aside.
  3. Cut the ginger into slices, then into thin strips, chop the onion and set aside.
    Cut the ginger into slices, then into thin strips, chop the onion and set aside.
  4. In a small bowl, mix all the ingredients for the sauce and stir, the sugar should dissolve.
    In a small bowl, mix all the ingredients for the sauce and stir, the sugar should dissolve.
  5. Over medium heat, heat a wok or non-stick frying pan with oil, put the ginger, fry until light brown, transfer to a plate and set aside.
    Over medium heat, heat a wok or non-stick frying pan with oil, put the ginger, fry until light brown, transfer to a plate and set aside.
  6. Put the fish in the same oil, fry until golden brown on both sides, gently turning it over with tongs, a spatula and chopsticks. When the fish is covered with a beautiful tan, pour the sauce into the pan and wait until it boils. After that, reduce the heat to a minimum and continue cooking until caramelized, turning back and forth...
    Put the fish in the same oil, fry until golden brown on both sides, gently turning it over with tongs, a spatula and chopsticks. When the fish is covered with a beautiful tan, pour the sauce into the pan and wait until it boils. After that, reduce the heat to a minimum and continue cooking until caramelized, turning back and forth...
  7. When you are satisfied with the result, transfer the fish to a plate, sprinkle with fried ginger and green onions. At the beginning of the recipe, I indicated that this amount is calculated for two servings, since this fish is served with steamed rice. I'll be honest - it's cooked well without rice, but then it turns out one serving...
    When you are satisfied with the result, transfer the fish to a plate, sprinkle with fried ginger and green onions. At the beginning of the recipe, I indicated that this amount is calculated for two servings, since this fish is served with steamed rice. I'll be honest - it's cooked well without rice, but then it turns out one serving...
  8. Fragrant, with sweet ginger pepper. Bon appetit and enjoy!!!
    Fragrant, with sweet ginger pepper. Bon appetit and enjoy!!!
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