An unusual dish: macrurus with small eyes, fried over high heat with vegetables. A delicious combination of juicy deep-sea fish and crispy vegetables. The meat of macrurus is very tender and clean, there are no parasites and any harmful impurities in its composition. Cooking macrurus is quite simple, but butchering it is even easier, since there are no bones in it. The main thing is to remember that the fish fillet should lie in a colander so that the cell juice flows out, and the heat treatment should be very fast. The Chinese wok pan is perfect for cooking this fish. A quick and simple recipe is sure to appeal to real gourmets.
| Cook Time | 15 minutes |
| Servings |
Ingredients
- 200 gram Fillet fish Macrurus small-eyed fillet on the skin
- 1 piece Bulgarian pepper 1/2 or 1/3 red and yellow medium sizes
- 1/2 piece Celery stalks
- 1/2 piece Onion
- 2 cloves Garlic
- 4 tablespoons Oyster sauce
- Salt to taste
- Lemon juice to taste
- Corn starch to taste
- Vegetable oil to taste
Ingredients
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Instructions
- Products.
- First of all, prepare the fillets. In the case of macrurus, fillet cutting is simple: there are very few bones in this fish. Defrost the fish in the refrigerator or at room temperature. If there are scales left on the fish, clean it. Usually there are no scales on the macrurus — it flies apart when it is caught and processed on the ship. With a sharp knife, cut the fish from the back and remove the layer from one side horizontally from the head to the tail along the spine.
- Turn the fish over and remove the layer from the other side in the same way. Cut the rib bones from both pieces. If you need a fillet without skin, then it is already ready.
- To remove the skin from the fillet, place the knife horizontally between the skin and the meat at the ends of the fillet halves and hold the skin horizontally with one hand. You still have the skin and a piece of the purest fillet. Repeat the operation with the second part.
- Cut the vegetables into approximately equal slices, and garlic into plates.
- The fillet with the peel, from which the excess water was previously drained, should be thrown into a colander, dried with a paper towel and cut into pieces of about 3 × 3 cm, leaving the skin. Add salt, sprinkle with lemon juice and immediately roll all the pieces in starch. Instead of corn starch, you can take potato or wheat flour.
- Heat a sufficiently large amount of vegetable oil in a deep frying pan or wok so that the pieces are completely covered with it when frying. Lay out so many pieces that they can be fried freely without sticking to each other. Fry for 2-3 minutes and spread on a paper towel to remove excess oil.
- It is these pieces of fish of a delicate golden color that you should get in the end.
- Drain the oil, leaving a small amount for frying vegetables. If you want, you can take a fresh frying pan. Fry the vegetables and garlic very quickly, 30-40 seconds, over very high heat.
- Add the fish and oyster sauce to the vegetables, mix gently and fry everything together for 30 seconds. Remove from the heat and serve immediately.
- Add the fish and oyster sauce to the vegetables, mix gently and fry everything together for 30 seconds. Remove from the heat and serve immediately. Enjoy your meal.
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