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

Step by step instruction of cooking Grenadier, marinated, fried with cabbage Pak Choy

Шаг 1

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.

Шаг 2

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.

Шаг 3

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.

Шаг 4

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.