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Print Recipe
Stewed Hake Recipe
A very delicious recipe for cooking ribi. Light and spicy taste, combined with a side dish is divine.
Cook Time 60 minutes
Servings
Ingredients
Fish:
Sauce:
Side dish:
Decor:
Cook Time 60 minutes
Servings
Ingredients
Fish:
Sauce:
Side dish:
Decor:
Instructions
  1. So, we take heck. It is sold frozen in our latitudes, so in the evening we transfer it from the freezer to the refrigerator and thus defrost it.
    So, we take heck. It is sold frozen in our latitudes, so in the evening we transfer it from the freezer to the refrigerator and thus defrost it.
  2. Make fillets, pull out the bones.
    Make fillets, pull out the bones.
  3. Cut into pieces.
    Cut into pieces.
  4. Salt and pepper hake. Pour lemon juice and send to the refrigerator to marinate.
    Salt and pepper hake. Pour lemon juice and send to the refrigerator to marinate.
  5. Cut the onion into cubes.
    Cut the onion into cubes.
  6. Grate the carrots on a large grater.
    Grate the carrots on a large grater.
  7. Cook it myself - based on tomato paste.
    Cook it myself - based on tomato paste.
  8. The paste is diluted with water.
    The paste is diluted with water.
  9. Add salt and sugar.
    Add salt and sugar.
  10. Dried Basil.
    Dried Basil.
  11. Crushed garlic.
    Crushed garlic.
  12. To make a full-fledged sauce, put it on the fire, bring to a boil and boil for 5 minutes, then add 1 tsp of vinegar or lemon juice. You can add to the severity of the black and red pepper. You will get the best ketchup. But this recipe is enough for us, just mix all the ingredients.
    To make a full-fledged sauce, put it on the fire, bring to a boil and boil for 5 minutes, then add 1 tsp of vinegar or lemon juice.
You can add to the severity of the black and red pepper. You will get the best ketchup.
But this recipe is enough for us, just mix all the ingredients.
  13. Heat a frying pan, pour vegetable oil on it and fry the onion on it until soft.
    Heat a frying pan, pour vegetable oil on it and fry the onion on it until soft.
  14. Adding carrots.
    Adding carrots.
  15. And fry together for 5 minutes.
    And fry together for 5 minutes.
  16. I took the frozen one.
    I took the frozen one.
  17. Add the peas to the carrots and onions.
    Add the peas to the carrots and onions.
  18. Fry until the peas are defrosted
    Fry until the peas are defrosted
  19. Add the sauce.
    Add the sauce.
  20. Simmer together for 5 minutes. While set aside.
    Simmer together for 5 minutes.
While set aside.
  21. Back to the fish. Roll it in flour.
    Back to the fish. Roll it in flour.
  22. And fry the fish in vegetable oil. The pieces are not very beautiful, but do not forget that we cook from frozen fish.
    And fry the fish in vegetable oil.
The pieces are not very beautiful, but do not forget that we cook from frozen fish.
  23. Put half the sauce on the bottom of the saucepan.
    Put half the sauce on the bottom of the saucepan.
  24. Spread the fried fish on top.
    Spread the fried fish on top.
  25. And the other half of the sauce. Cover with a lid and simmer for 20 minutes over low heat.
    And the other half of the sauce. Cover with a lid and simmer for 20 minutes over low heat.
  26. While the fish is stewing, we prepare a side dish. Here I will tell you my secrets of cooking crumbly rice. To do this, take a long rice. The best varieties are "Jasmine" or "Basmati". Please note that the rice in the ingredients I specified is not in grams, but in milliliters. This is important for the ratio of water to rice.
    While the fish is stewing, we prepare a side dish.
Here I will tell you my secrets of cooking crumbly rice.
To do this, take a long rice. The best varieties are "Jasmine" or "Basmati". Please note that the rice in the ingredients I specified is not in grams, but in milliliters. This is important for the ratio of water to rice.
  27. Rice must be well washed with water to wash out excess debris and starch on the surface.
    Rice must be well washed with water to wash out excess debris and starch on the surface.
  28. Two cloves of garlic are pressed down with a knife. Don't clean it.
    Two cloves of garlic are pressed down with a knife. Don't clean it.
  29. Transfer the rice to the pan, add salt, put the garlic and pour (attention!) steep boiling water in a ratio of 1: 1.5. Stir, cover with a lid, bring to a boil and cook for 15 minutes over low heat. Why boiling water? It's simple. Rice contains starch, and boiling water will quickly "seal" the starch on the surface of each rice and will not allow them to stick together later.
    Transfer the rice to the pan, add salt, put the garlic and pour (attention!) steep boiling water in a ratio of 1: 1.5.
Stir, cover with a lid, bring to a boil and cook for 15 minutes over low heat. Why boiling water? It's simple. Rice contains starch, and boiling water will quickly "seal" the starch on the surface of each rice and will not allow them to stick together later.
  30. While the rice is cooking, we break off the leaves from the dill.
    While the rice is cooking, we break off the leaves from the dill.
  31. Finely chop them with a knife.
    Finely chop them with a knife.
  32. Remove the garlic from the cooked rice and add the dill and butter to the pan. Cover with a lid for just a minute, so that the oil begins to melt.
    Remove the garlic from the cooked rice and add the dill and butter to the pan. Cover with a lid for just a minute, so that the oil begins to melt.
  33. Then mix. Look at the result! Well, just rice to rice!
    Then mix.
Look at the result! Well, just rice to rice!
  34. Well, and another small bonus in the form of decoration of green onions. Maybe someone knows how to cook it, and someone may be useful.
    Well, and another small bonus in the form of decoration of green onions. Maybe someone knows how to cook it, and someone may be useful.
  35. It is better to use thicker onion feathers for this purpose. Cut them about 10 cm and cut each lengthwise.
    It is better to use thicker onion feathers for this purpose. Cut them about 10 cm and cut each lengthwise.
  36. Cut with a knife into thin strips.
    Cut with a knife into thin strips.
  37. Lower the strips into ice water, literally, for a couple of minutes. They will begin to spiral in front of your eyes.
    Lower the strips into ice water, literally, for a couple of minutes. They will begin to spiral in front of your eyes.
  38. Remove the onion spirals from the water and dry them on paper towels.
    Remove the onion spirals from the water and dry them on paper towels.
  39. For a beautiful serving, use the cooking ring to spread the rice on a plate. Tamp it well, otherwise it will crumble.
    For a beautiful serving, use the cooking ring to spread the rice on a plate. Tamp it well, otherwise it will crumble.
  40. Put the vegetable sauce on top, and fish on it. Carefully remove the ring.
    Put the vegetable sauce on top, and fish on it. Carefully remove the ring.
  41. Sprinkle lightly with dill, decorate with spirals of onions and cranberries.
    Sprinkle lightly with dill, decorate with spirals of onions and cranberries.

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