An unusual dish: small-eyed macrurus, fried over high heat with vegetables. Delicious combination of juicy deep-sea fish and crispy vegetables. Macrurus meat is very tender and clean, its composition is free of parasites and any harmful impurities. Cooking macrurus is quite simple, but it is even easier to carve it, 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, and the heat treatment should be very fast. Chinese wok pan is ideal for cooking this fish. A quick and simple recipe will definitely appeal to real foodies.
First of all, prepare the fillet. In the case of macrurus, the 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 around when 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 fillet on the skin, it is already ready.
To remove the skin from the fillet, place the knife horizontally between the skin and the meat on the tail 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 roughly equal segments, and the garlic into plates.
Fillet on the skin, which previously drained excess water in a colander, dry with a paper towel and cut into pieces of about 3×3 cm, leaving the skin. Season with salt, sprinkle with lemon juice and pan all the pieces in the starch at once. Instead of corn starch, you can take potato or wheat flour.
Heat a large enough 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.
These are the pieces of fish of a soft Golden color you should get in the end.
Drain the oil, leaving a small amount for frying vegetables. If you want, you can take a fresh pan. Vegetables and garlic fry very quickly, 30-40 seconds, on a very high heat.
Add the fish and oyster sauce to the vegetables, mix gently and fry all together for 30 seconds. Remove from the heat and serve immediately.
Add the fish and oyster sauce to the vegetables, mix gently and fry all together for 30 seconds. Remove from the heat and serve immediately. Bon appetit.