Stewed Hake Recipe
A very tasty recipe for cooking ribi. The light and piquant taste combined with the side dish is simply divine.
Servings
4
Cook Time
60minutes
Servings
4
Cook Time
60minutes
Ingredients
Fish:
Sauce:
Side dish:
Decor:
Instructions
  1. So, we take hake. In our latitudes, it is sold frozen, so in the evening we transfer it from the freezer to the refrigerator and thus defrost it.
  2. Cut the fillets, remove the bones.
  3. Cut into pieces.
  4. Season the hake with salt and pepper. Pour lemon juice and send it to marinate in the refrigerator.
  5. Cut the onion into cubes.
  6. Grate the carrots on a coarse grater.
  7. I cook it myself – based on tomato paste.
  8. The paste is diluted with water.
  9. Add salt and sugar.
  10. Dried basil.
  11. Crushed garlic.
  12. To make a full-fledged sauce, put it on fire, bring to a boil and boil for 5 minutes, then add 1 tsp vinegar or lemon juice. You can add black and red ground pepper for sharpness. You will get the best ketchup. But this recipe is enough for us, just mix all the ingredients.
  13. Preheat a frying pan, pour vegetable oil on it and fry the onion on it until soft.
  14. Add carrots.
  15. And fry together for 5 minutes.
  16. I took the frozen one.
  17. Add the peas to the carrots and onions.
  18. Fry until the peas are defrosted
  19. Add the sauce.
  20. Simmer all together for 5 minutes. Put it aside for now.
  21. Let’s go 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.
  23. Put half of the sauce on the bottom of the pan.
  24. Place the fried fish on top.
  25. And the other half of the sauce. Cover and simmer for 20 minutes on 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 have indicated is not in grams, but in milliliters. This is important for the ratio of water and rice.
  27. Rice should be rinsed well with water to wash off excess fat and starch from the surface.
  28. Two cloves of garlic are crushed with a knife. Don’t clean it.
  29. Put the rice in a saucepan, add salt, put garlic and pour (attention!) with boiling water in a ratio of 1:1.5. Stir, cover, bring to a boil and cook for 15 minutes on 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 prevent them from sticking together afterwards.
  30. While the rice is cooking, we tear off the leaves from the dill.
  31. Finely chop them with a knife.
  32. Remove the garlic from the boiled 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 stir. Look at the result! Well, just rice to rice!
  34. Well, and another small bonus in the form of green onion decorations. Maybe someone knows how to cook it, and someone may need it.
  35. For this purpose, it is better to use thicker onion feathers. Cut them off by about 10 cm and cut each lengthwise.
  36. Cut into thin strips with a knife.
  37. Dip the strips in ice water for just 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.
  39. For a beautiful serving, put the rice on a plate using a burner. Tamp it well, otherwise it will crumble.
  40. Put the vegetable sauce on top, and the fish on it. Carefully remove the ring.
  41. Lightly sprinkle with dill greens, garnish with onion spirals and cranberries.
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