What to cook with raw fish. Four hits of raw fish

Step 1: Cut and slice the fish.

If you use a whole fish, then first you need to clean it, since we need a fillet to cook heh. We cut off the head, tail, fins, skin, remove the insides, separate the pulp. The resulting fillet is cut into thin strips of 1 cm wide, and cut them so that each piece is about 2 cm long. Fish should be cut into thin slices so that the pieces were almost transparent. This will allow it to marinate better and absorb the taste of spices.

Step 2: Marinate the fillet in vinegar essence.

The fillet should be dry, so blot it with a paper towel, put it in a plate or other suitable container (preferably enameled or glass) and fill it with vinegar essence, mix and leave to marinate for 30-40 minutes. It is necessary that the vinegar is well absorbed.

Step 3: Clean and cut vegetables.

While our fish is marinating, you need to peel the vegetables and cut the onion into half rings, and grate the carrots on a Korean shredder, so it will be better saturated with spices and the finished dish will acquire a bright feature of Korean cuisine. Everyone knows and loves carrots in Korean, right?

Step 4: Spread the vegetables and season the dish with spices.

We squeeze the pickled fish properly so that the resulting juice drains, and transfer it to a deep bowl. Put a layer of onions on top, then carrots and start seasoning with spices. Hye is a Korean dish, which means it should be spicy and fragrant. We crush garlic, salt, add coriander, ground black pepper, sugar. Until we mix.

Step 5: Add more flavor before serving.

Pour the oil into the pan, heat it up properly. You can check its readiness by dropping a drop of water, and if the oil starts to shoot, it means that it's time to add red pepper to it and quickly remove from heat. This is necessary to enhance the taste and smell of pepper, and to make the oil fragrant. Pour hot oil over the spices, leave for a couple of minutes so that the spices transfer their taste and aroma to vegetables and fish. We mix our appetizer properly and after 15 minutes you can enjoy the spicy and unusually spicy taste of a real Korean hye! Bon appetit!

For cooking heh, sea fish is best suited, ideally fresh, or frozen immediately after being caught, and thawed before cooking. But in any case, unlike other raw fish dishes, heh contains vinegar essence, which kills many unwanted microorganisms.

Fish should also be selected based on the size and number of its bones. Small-boned fish are well suited - trout, carp, pink salmon, mullet, pike perch.

Hye should be served with unleavened rice cakes, or simply with rice, which, like in the cuisines of neighboring peoples, is the main meal of Koreans.

Seafood for such dishes is either not heat-treated at all, or such processing is minimized so as not to affect the natural taste of the ingredients.

Sushi

Prepared from specially cooked rice and raw seafood. The form of sushi is very diverse; almost any seafood is used in cooking. There are two main types of sushi. The first is sushi itself (nigiri, tataki and some others), which are a small, elongated lump of rice, on which a piece of fish, shrimp is laid on top; some types of such sushi are wrapped with a strip of algae, which together with rice forms a container filled with finely chopped seafood, caviar or vegetables on top. The second type is the so-called rolls, which differ in a fundamentally different way of cooking: rice and seafood are laid out in layers on a sheet of algae, rolled into a thin roll, which is then cut across into small pieces with a sharp knife.

Sushi is served on a flat plate or wooden stand, with wasabi, soy sauce and pickled ginger.

Sashimi

Thinly sliced ​​raw seafood, usually fish, octopus, squid, served on a flat plate with fresh vegetables such as thinly sliced ​​daikon radish. Like sushi, they are served with wasabi, soy sauce and gari.

Tempura

Pieces of food in batter, fried in vegetable oil. The batter is made from eggs, flour and ice water. Fish, squid, shrimp, poultry, vegetables are used as the base ingredient, respectively, the name of the dish usually consists of the name of the main ingredient and the word "tempura", for example, "shake tempura" - battered salmon. The method of cooking "in batter" was borrowed from the Portuguese, who for a long time were practically the only trading partners of Japan outside of Asia.

In Japanese cuisine, it is customary to serve food in relatively small portions so that the guest can eat, but not overeat. The size of the portions depends on the time of the year (portions are larger in winter than in summer) and on the age of the guests (portions of young people are larger than older ones), of course, what is served also influences.

Great importance is attached to variety: a richer table differs not in the size of portions, but in a larger number of dishes. A full meal includes rice, two types of soups and at least five types of various snacks (depending on the solemnity of the occasion and the possibilities of the organizer, their number can reach up to a dozen or even more). The minimum dinner party includes rice, soup and at least three types of appetizers. The concept of "main dish" in the Japanese dinner is absent.

As an obligatory part of the dinner, green tea is always served. Tea is drunk before, during and after a meal. On appropriate occasions, alcohol is served, the traditional form of which is sake.

Traditionally in Japan, they eat at a low table, sitting in front of it on a tatami in a pose seiza(sitting on heels, straightening back). For men in an informal setting, the posture is acceptable. agura("in Turkish", cross-legged in front of him). You should not sit lounging on the tatami, you should not stretch your legs under the table. However, at present, both at home and, moreover, in public catering establishments, they often dine at ordinary European-style tables, sitting on chairs or stools.

Serving order, arrangement of dishes on the table

Traditionally, all dishes are put on the table at once. In this case, rice is placed on the left, soup on the right, seafood and meat dishes are placed in the center of the table, pickles and marinades are around them. Containers with sauces and seasonings are usually placed to the right of the dish to which they are intended. Small plates are placed on the right side, larger and deeper ones on the left. Sake is served in jugs, and its low-alcohol varieties are heated, and strong ones are at room temperature. Most meals are at room temperature, with the exception of rice, soups and some meat dishes served hot.

Arranging dishes on the table, they try to form a beautiful composition. In particular, it is customary to alternate rounded dishes with rectangular, light - with dark.

Use of chopsticks

Food sticks- a pair of small sticks, a traditional cutlery in East Asia. The four countries where chopsticks are predominantly used are China, Japan, Korea and Vietnam. In Thailand, with the introduction of European cutlery by King Rama V in the 19th century, only noodles or soups are eaten with chopsticks. Sticks are commonly made from wood, metal, bone, ivory, and nowadays also plastic. It was believed that in the imperial palace of China, silver sticks were used to detect poisons in food.

To Japan sticks (jap. 箸 hashi ) came from China. At first, these were solid bamboo sticks: a thin bamboo trunk was split in two, and half of it was folded across, resulting in a kind of bamboo “tongs” fastened at the top. Sticks of the modern type (separate) appeared in Japan during the Asuka period. At this time, only the highest aristocracy used chopsticks, ordinary people ate with their hands. Later, the custom of using chopsticks spread to all classes.

Modern hashi is made of bone, wood (from bamboo, pine, cypress, plum, maple, black or purple sandalwood), round or square with a conical or pyramidal point.

It is believed that chopsticks train fine motor skills that develop mental abilities, so in Japan they are taught how to handle hashi from an early age. Raising in children the desire to master chopsticks, Japanese scientists consider an important and relevant task for their country. Confirmation of the effectiveness of "exercises" with chopsticks is the statement of researchers that children who began to eat with the help of hashi immediately after they were one year old are ahead of their peers who could not part with spoons in development.

Many Asian manufacturers of microcircuits and liquid crystal monitors, when hiring staff at the factory, conduct a test for coordination of movements: you need to quickly collect small beads with chopsticks.

Chopsticks for the Japanese are not only an everyday personal item (it is not customary to lend them to others), but also a sacred symbol. According to legend, they bring good luck and long life to the owner, and therefore khasi are considered a good holiday gift. For example, hashi is presented to newlyweds, implying a wish to be as inseparable as a pair of sticks. They are given to a baby on the 100th day since his birth, when during the First Chopsticks ceremony adults give him the first time to taste rice with chopsticks. They also make gift sets for the whole family.

Wooden and plastic chopsticks

In Japan, there are special stands for chopsticks: hashioki. This name is formed by adding the verbal noun oki from the verb oku - to put. Put the sticks on the hasioki with thin ends, so that they look to the left. If there is no hashioki on the table, hashi can be placed next to the edge of the plate or on the table.

Disposable sticks are served in a special paper case, which often turns out to be a real decoration and a collectible. It can be painted with whimsical designs, or it can contain the logo of the restaurant.

With the help of chopsticks, you can not only hold food and send it to your mouth, but also perform a lot of other more complex operations: mix sauce, separate pieces, chop and even cut.

Almost all Japanese dishes are designed to use chopsticks. The use of chopsticks is associated with many etiquette subtleties. More Here it is appropriate to note only some of the most important rules for handling chopsticks:

• Do not insert chopsticks vertically into food, especially rice. Do not transfer food from chopsticks to chopsticks to another person, do not put it with your chopsticks on someone else's plate. All these actions have an outward resemblance to the customs associated with the burial of the dead and commemoration, therefore, at an ordinary meal, they are considered indecent.
• Do not take anything in one hand along with chopsticks.
• Do not move plates with chopsticks.
• Do not point with chopsticks.
• Do not clench the sticks in your fist (this is considered an unfriendly sign, like a declaration of war).
• Do not place chopsticks across the bowl.
• Before asking for more rice, chopsticks should be put down.

• Sushi and rolls are served on a wooden stand, which is usually also served with wasabi and pickled ginger. The sauce is poured into a specially designed plate, wasabi can be laid out in it and stirred with chopsticks. Sushi is taken, turned on its side, dipped in sauce, while holding a plate of sauce by weight in the left hand, and eaten. Ginger served with sushi is not considered a condiment - it is customary to eat it between different types of sushi so as not to mix their taste.
• Sushi, rolls, other dishes served in pieces are eaten whole, at a time. Biting off a part is considered ugly. If it is inconvenient to eat a whole large piece, you can use chopsticks to divide it on your plate into several smaller pieces and eat them separately.
• Etiquette allows men to eat sushi with their hands, women are deprived of this right - they must use chopsticks.

Rolls

Rolls- a dish of Japanese cuisine, one of the varieties of sushi, rolled into sausages stuffing of rice with a sheet of nori (pressed seaweed), then cut into slices. Rolls are cooked with a bamboo mat. makisu. Most often, the rolls are cut into 6 pieces, sometimes 8, sometimes 12. Sometimes the rolls are twisted in such a way that the nori sheet is inside and the rice is outside, but more often the nori sheet is found outside.

Types of rolls and sushi:

The word sushi usually refers to nigiri sushi because it is the most common type of sushi. This species originates from Tokyo, where it is called "nigiri zushi".

1. Nigiri sushi is handmade sushi. They consist of an oblong piece of stuffing (sea fish or shellfish) that covers the rice. A thin piece of raw fish fillet is placed on a rice ball and carefully compacted by hand. Sometimes nigiri sushi is tied with a strip of nori. Flying fish roe is also used to make nigiri sushi.

Nigiri sushi is often served with wasabi or soy sauce.

2. The second most popular (after nigiri sushi) is Maki sushi. This is a type of roll (nori sushi) that is made from ½ nori sheet stuffed with fish, seafood, vegetables or scrambled eggs. The filling must be wrapped in nori using a special bamboo mat.

The finished roll is cut into 6 or 8 equal pieces of small size.

Sashimi- these are pieces of seafood or raw fish, cut in a special way. For sashimi, only the best, freshest and most tender pieces of fish, octopus, shellfish or other marine life are selected.

There are sashimi made from scrambled eggs or salad, but this is rather an exception to the rule. For sashimi, it is not recommended to use fish fillet pieces located closer to the tail, because they are too hard.

A multi-course meal usually begins with sashimi. After soup and salad, a person simply will not be able to taste all the charm of sashimi. That is why, if you plan to enjoy several types of Japanese dishes, then start with sashimi, and then sushi, rolls, salads, soup and hot dishes.

Served with soy sauce, Japanese wasabi horseradish and pickled ginger

History of the California roll

Roll "California"- a type of sushi made with rice turned inside out (a typical variant of uramaki). Roll ingredients: cucumber, crab meat or imitation (from crab sticks) and avocado. Often the outer layer of rice is sprinkled with sesame seeds or flying fish caviar - tobiko.

The California roll is believed to have been created in 1973 by Ichiro Mashita, head chef at the Tokyo Kaikan restaurant in Los Angeles. In the 80s, it spread throughout the United States, then became known in Japan and around the world.

Noticing that his customers, unaccustomed to the traditions of Japanese cuisine, are often embarrassed by raw fish and nori, which are traditionally wrapped in rolls and sushi, Mashita decided to develop a new roll specifically for them. He rolled the roll so that the seaweed sheet was under the rice, used king crab meat, thinly sliced ​​cucumber and a slice of avocado (as oily in texture as fish) for the filling, and sprinkled the outer surface with orange tobiko flying fish roe.

California roll refers to uramaki rolls - made "inside out". This comes from the cooking method - rice outside (the English name is inside-out rolls), in contrast to traditional Japanese maki rolls, wrapped with a nori sheet on the outside. This roll is a bright representative of mixing different culinary traditions, that is, a fusion dish.

The classic California roll includes cucumber, crab and avocado, but recently, to give a more delicate taste, Japanese omelet and mayonnaise have been widely included in its composition. That is, as intended by its creator, this dish does not contain raw seafood at all, which probably made it so popular among the masses and to a large extent contributed to the popularization of Japanese cuisine.

History of the Philadelphia Roll

This is one of the two most beloved sushi rolls by Europeans and Americans. Topped with a slice of delicious salmon, the rolls conceal a stuffing full of flavor. Rolls Philadelphia refer to the type of uramaki rolls or otherwise “rolls inside out”. Today we will talk about what lies behind such a romantic name.

Cheese or city? Where did the name of this roll come from? This is what everyone who tries a delicacy for the first time thinks about. One way or another, the birthplace of Philadelphia rolls is not distant Japan or China, but the United States of America.

Usually rolls are sausages made of rice and stuffing (fish, cheese, vegetables), wrapped in sheets of pressed seaweed (nori), and in uramaki rolls, the opposite is true, the most delicious (fish stuffing) is outside. Who came up with the idea of ​​wrapping rolls in this way, history is silent, but there is no doubt that such rolls are most loved in Europe and Russia.

The history of Philadelphia rolls is simple to the point of being banal. In the early 80s, one of the American sushi chefs offered just such unusual rolls in his restaurant, and, unexpectedly for everyone, such a combination of products captivated his visitors. For several years, Philadelphia rolls have become popular on all continents.

Crudo in Spanish and Italian means raw, uncooked. Indeed, only shrimp and shellfish caught from the Gulf of Naples do not require heat treatment - except perhaps lemon juice. It's like with oysters - the first time you look at the slimy substance you swallow it with care, but then the taste of the cool sea with mineral sparks is impossible to forget. Vongole clams are silky, creamy and slightly salty, scallops are oily and almost sweet, French tellines generally resemble monpasier with a barely audible taste of algae. Crudo can also be not only a designation of a product property, but at the same time - a fish dish, say, sea bass or monkfish. Long strips are marinated in lime or lemon juice with onions and coarse salt and pepper. This, in general, is the basis of the basics - it's just that in each country such a dish is called differently.

Sashimi

The real connoisseurs of raw fish are the Japanese. Sashimi - slices of raw fish - should go at the beginning of the meal, when the receptors are most receptive to the subtlest shades of taste: namely, they distinguish raw fish from each other. Sashimi also speaks of the skill of the cook. Soft fish like tuna need to be cut into centimeter-thick slices. Dense fish is made into strips a millimeter thick - this method is called ito zakuri. Kaku zakuri - paper-thin sashimi, for example, this is made from puffer fish. A slice can be dipped in soy sauce, but not kept there for a long time - to feel, for example, that akami, a strip of meat from the belly of a tuna, has a pleasant, palpable fat content, yellowtail is almost bland and tight, and a perch has a subtle, subtle sea saltiness. You can chew on ginger between fish species to "reboot" the taste perception.

ceviche

The ideal way to eat fresh fish and seafood was invented by sailors in Peru out of necessity: they cut the catch in the sea, cut it into pieces and marinated for fifteen minutes in lime juice. A close relative of crudo, Russian sugudai, and a distant relative of smaller chopped tartare, ceviche suggests a greater variety and boldness of recipes, whether it is the addition of onions, chili peppers, celery, tomato juice or olive oil. Lime juice must be squeezed out with your hands so as not to release bitterness from the middle, the volume of juice and fish should be approximately equal. Accordingly, such a dish has less natural fishy taste, and therefore it is easier for an eater biased towards raw fish to eat it.

Sugudai

A raw fish dish is an analogue of ceviche from the north of Russia: the fillet of freshly caught local whitefish, nelma or whitefish is cut across the carcass and marinated in vegetable oil and vinegar with onion and pepper for 10-15 minutes. It happens that they add a grated apple or increase the time to an hour. One of the most delicious northern fish, muksun, is best suited for sugudai, it has almost transparent white meat with a subtle sourness.

Stroganina

Frozen fish or meat in the north of Russia was planed into thin slices and eaten when Europe had not yet heard of carpaccio. Only local northern fish are suitable: broad whitefish, omul, nelma or muksun, caught alive and spent more than ten hours in frost at 30 ° C. They take the fish and plan it like such a big pencil. Planed at a time in small portions, so as not to melt, and first dipped in "Makalovo": salt and pepper in proportions of 1: 1. It tastes pretty great - at first the slice just burns with frost and pepper, and then the delicate taste of the fish itself is revealed. In Yakutsk, every year even the Stroganina festival is held, where residents compete in the speed and quality of planing. There are many rules: you can’t take dead fish (which died in the nets), you need to store it glazed in ice so that it doesn’t dry out, you can’t defrost - thawed and re-frozen fish, although edible, is icy and unpleasant in taste. Over the centuries in the Arctic, of course, they have tried everything.

carpaccio

The name "carpaccio" refers to the method of slicing: a dish of thin layers of beef was invented by the inventor of the Bellini cocktail, Giuseppe Cipriani - it seems that he could not eat food after heat treatment for health reasons. Giuseppe named his find in honor of the Renaissance painter Vittore Carpaccio, whose canvases were dominated by red and white. Distinctive features of fish carpaccio are very thin layers of the product, preliminary freezing and the presence of dressing: before serving, tuna or mullet is sprinkled, for example, with a mixture of olive oil and lemon juice and sprinkled with freshly ground black pepper and salt.

Someone thinks that eating raw fish is a very strange addiction. Someone claims that this is taste in its purest form. Be that as it may, there are four raw fish dishes that are worth getting to know if only for the sake of interest. Two of them are European, two are Asian.

Carpaccio - what is it and how to cook it

Let's start with carpaccio. A rare case when it is absolutely known who, where, when and on what occasion invented a dish. Although the name of the main person, thanks to whom the appetizer was born, still did not reach us.

Venice. 1950 A certain doctor (somehow this story was somehow forgotten) forbade Countess Amalia Mocenigo to eat meat that had undergone heat treatment. The sad countess - what did she do? That's right - went to Harry's bar. By the way, Baron Rothschild, Aristotle Onassis, Ernest Hemingway and Charlie Chaplin visited him. So the place was not easy. And she complained to chef Giuseppe Cipriani about her grief. He had to turn on his imagination and figure out how to treat his beloved client.

Can't cooked? It doesn't matter, we'll serve it raw. He cut the freshest beef into thin, almost translucent slices and poured a sauce of milk, lemon juice, mayonnaise and horseradish.

The Countess liked it, they decided to include the dish on the menu. But it had to be named. Cipriani was also an art lover. Especially the work of the Venetian Renaissance artist - Vittore Carpaccio. He was famous for the fact that his paintings especially successfully combined bright red (meat) and white (sauce) colors. By the way, earlier Cipriani mixed a new cocktail - and the world recognized billini, now included in the top of the most famous cocktails.

Later, carpaccio began to be called any raw, thinly sliced ​​\u200b\u200bfood. Vegetable, fruit and, of course, fish species of carpaccio appeared. Among fish, the most popular are salmon, tuna, sea bass, sea bream.

Tartar - the history of the dish

Tartare, one of the favorite dishes of the French, which is served in almost every self-respecting bistro and restaurant, was also originally prepared from raw meat. But then the boundaries expanded, chefs began to offer tartars from fish, shellfish, and fruits.

Fast forward to the Middle Ages, when Saint Louis IX ruled France in the 13th century. Between the Crusades and decrees to build a new temple (the king was also called the Pericles of medieval architecture), Louis IX was noted in the culinary firmament. It seems like, let's take the word of historians, in some secular conversation, the conversation touched upon the fearlessness of the Tatars. The ruler admired their exploits and compared the warriors with the messengers of Tartarus, that is, hell according to ancient Greek mythology. In addition, the Europeans were convinced that the Tatars ate meat exclusively in its raw form.

We talked about how it all ended. But about plus or minus a century later, they remembered, and in French cuisine, the Tatar steak comes into fashion, which eventually simplified the name to tartare.

With Europe figured out, fast forward to Asia. Here we are pleased, which introduced mankind to sushi (sushi) and sashimi (sashimi).

Sushi - the history of occurrence

Sushi - which means "it's sour" - was invented over 1,300 years ago as a way to store fish. Not in Japan, but in China. The Chinese cut the fish into pieces, mixed it with rice and salt, then placed it in wooden containers. Why rice? It contains lactic acid, it stimulates the fermentation process. After a couple of weeks, the fish reached the desired condition and could be stored in this form for a very long time - up to two years. The fish was taken out, cleaned of rice and eaten.

The next step towards modern sushi comes with the invention of rice vinegar. Now the rice in the barrels did not decompose - it, too, could be eaten. A piece of salted fish and a lump of rice was called nari sushi. In some Japanese restaurants, they can still be tasted today. They are made from freshwater carp, which is marinated for a year in the same rice, salt and vinegar. To taste, such nari sushi is similar to very, very mature Roquefort.

Sushi in the Chinese version reached Japanese chefs only in the 8th century. They liked the idea, but they modernized the principle of cooking - they replaced the “seasoned” fish with fresh ones.

Let's skip eleven centuries - the year 1820 has come. Tokyo culinary expert Yehei Hanaya made the first nigiri sushi. I rolled the boiled rice into a ball, smeared wasabi on it and covered it with a slice of fish on top. Do you know how "nigiri" is translated? A handful is how much rice is required for one serving of sushi.

After the Second World War, the country lived hard, including economically. But the residents were not ready to give up their favorite dish. Then it was decided at the legislative level: a glass of rice is designed for ten nigiri sushi.

In the Land of the Rising Sun, the seasonality of products is always taken into account. Sous-chefs are guided not only by the price of fish (for example, mackerel is an autumn fish, and in summer it costs like our sturgeon), but also, most importantly, by its quality. Sometimes even a week affects the choice of a particular type of fish - only the best specimens that have gained fat and juiciness. Therefore, tuna is eaten in the winter months, yellowtail and perch in the summer, sea urchins in all but autumn, and so on.

Sashimi - how to cook and serve

Sashimi is a purely Japanese speciality. Denotes "pierced meat". Sashimi was originally a way of catching and storing fish. When the fish was taken aboard the boat, they pierced their brains with a very sharp and thin knife, placed them in crushed ice, where they kept fresh for about 10 days.

Sashimi as a dish is fish fillet slices cut with a knife of the same name. Served, like sushi, with soy sauce, ginger, wasabi, but also with vegetables.

Eat at the beginning of the meal to get the maximum aesthetic pleasure. Taste buds are not tired - you can fully enjoy the nuances of different varieties of fish.

Submission is important. If the amount of sushi must necessarily be even, then sashimi, on the contrary, is always an odd number.

There are nuances in the preparation. First, the fish is wrapped in kelp and left in the refrigerator for several hours. Algae draws out excess moisture and gives a special taste.

Then cutting. The denser the fish meat, the thinner the pieces should be. Some sashimi are almost transparent, and some are half a centimeter-centimeter thick.

From fresh or freshly frozen fish, you can cook many tasty and healthy dishes that are no less healthy than meat food, but are much better absorbed by the human body. Therefore, young housewives, worried about creating the right diet for their family, are interested in how to cook raw fish? In this article, they will be able to find two dietary recipes for its preparation.

Steam dishes are considered more useful, because this cooking process is considered one of the most gentle. Therefore, steamed food is more suitable for people with various diseases and for those who lead a healthy lifestyle. Therefore, everyone who wants to know the recipes for cooking raw fish can be advised to use a double boiler for this purpose.

Raw fish dish recipe number 1

To prepare a fish dish, you will need - 1 kg of any raw fish, salt, a little lemon juice, peppercorns, parsley root and bay leaf.

How to cook raw fish - recipe

Hostesses can be recommended to cook boiled fish for lunch or dinner, which is ideal for feeding the whole family, including children and the elderly. Before cooking, raw fish is thawed, scaled, gutted, fins and heads cut off, and washed clean. Put the finished fish in a saucepan, pour 2 liters of cold water, add 5 peppercorns, 2 bay leaves, salt and parsley root to it and put on medium heat. After the contents of the pot boil, reduce the fire and continue to cook raw fish until it is fully cooked, about 30-40 minutes. Boiled fish can be served with vegetables or potatoes.

Raw fish dish recipe number 2

1. Before you start cooking raw fish, it is necessary to carry out a series of preparatory work, as a result of which this food product is cleaned of scales. Then the fins and head are removed, and the carcass is thoroughly washed under running water. Raw fish is placed in a colander and allowed to drain excess water. Slightly dried raw fish, cut into portions, sprinkled with lemon nipple, and left at room temperature for several minutes.
2. To cook the fish, a sufficient amount of water is poured into the double boiler pan, but on such a condition that the fish does not come into contact with the liquid. As soon as the water in the double boiler boils, put the fish on its grate, cover it tightly with a lid and cook for 20 minutes.
3. The finished fish is laid out on a dish, sprinkled with chopped parsley and immediately served on the table. As a side dish, all potato dishes or vegetable dishes are well suited to steam fish.