Grenadier, marinated, fried with cabbage Pak Choy
407 60 минут 1 порции
This recipe disproves the popular (and erroneous) view that Malagasy Grenadier difficult to fry. Just need to know two important secret: the first — before the cooking of the fillet should drain the cell SAP, the second — the marinade makes the meat structure Grenadier is more dense, and it retains its shape when frying.
Ingredients for Grenadier, marinated, fried with cabbage Pak Choy
- Fish - 200 g
- Cabbage Chinese - 1 piece
- Oyster sauce - 50 ml
- Water - 50 ml
- Flour - 100 g
- Vegetable oil - 100 ml
- Salt - to taste
- Black pepper - to taste
- Soy sauce - 3 tbsp.
- Water - 40 ml
- Ginger - 6 g
- Thyme - 1 vetch.
Step by step instruction of cooking Grenadier, marinated, fried with cabbage Pak Choy
Fillet, with which the pre-glass the excess water in a colander, dry on paper towel. In a glass container, mix the marinade: honey, sauce, water, chopped garlic and ginger. Dip the fillets in the marinade, coat well on both sides, cover the container with a lid or cling film and refrigerate for 30-40 minutes.
Remove the fillets from the marinade, zapaniruyte in flour and fry in vegetable oil on a very well heated pan on both sides until Golden brown. It is important to quickly fry on high heat. Fried fish put in a baking dish and send in a preheated 180°C oven for 10 minutes to reach.
Cabbage Pak Choy lower thick part into the boiling water and blanch 30 seconds, then for a couple of seconds dip in boiling water to the cabbage and drain in a sieve.
Sauté cabbage Pak-Choi in a pan with vegetable oil for 5-10 seconds, pouring the oyster sauce. For flavor you can throw in a pan with crushed garlic. Fried cabbage put on a plate and in the pan make the sauce, simply add the remains of the oyster sauce and water. Remove the fish from the oven, arrange on a plate and pour the dish with the sauce.