Fish with red sauce

Category: Fish dishes
Fish with red sauce

Ingredients

sea ​​bass 1-2
carrot 1-2
bulb 1-2
spicy tomato sauce 2st.l
pepper ...
corn flour ...
vegetable oil ...
salt ...
sugar 1/2 - 1st.l

Cooking method

  • You can take any sea fish.
  • In this case, sea perch, you can use another, for example, Argentine sea pike. It seems to me that they began to call it hake in order to raise the price.
  • Cut the fish into small pieces, horizontally cut each piece too.
  • Salt and pepper, hold for 15-20 minutes. Dip in corn flour, fry, as we usually fry fish. Warm, separate from the bones, do not grind too much, put the pieces in a deep dish.
  • Prepare the sauce. Cut the onion into rings or half rings. Saute in vegetable oil, add carrots grated on a coarse grater. Stirring constantly, let the carrots and onions make friends over low heat, add a spoonful of corn flour, stirring occasionally.
  • Dilute spicy tomato sauce with water, add salt, pepper, sugar.
  • Pour the onion-carrot mixture in a frying pan, stirring occasionally, simmer over low heat until somewhat thickened, but without fanaticism.
  • Pour the hot sauce over the fish, you can cover or tighten with a film so that it does not cool so quickly, so that the sauce warms up the fish well and makes friends with it until it cools completely.
  • Serve as a cold appetizer.

Note

Sugar can be reduced to a minimum if you want a sour sauce.

I love this fish since childhood.

Tatiana27
DonnaRosa, I also really love such a fish, though I did not do it myself (I ate only at a party). Thanks for the recipe, I will bookmark it, I'll try to make it.
DonnaRosa
Tatiana27,
brendabaker
DonnaRosa, my mom did this from red sea bass
This is delicious
DonnaRosa
Quote: brendabaker

DonnaRosa, my mom made this from red sea bass
This is delicious
: friends: Any decent sea fish with such a sauce is delicious, but perch is very tasty.

Just finished cooking the initial stage of the duck in oranges.
The first time I gutted a duck carcass for parts, separated the bones, skin, and identified the best pieces for oranges. I took it to the balcony, let it live in layers until tomorrow, let it make friends with seasonings and juice.

mamusi
DonnaRosa, dear, I'm preparing something like that ... I love this fish very much, mine call it * fish in gravy *
... But you have some * nuances here ... I use them with pleasure (for example ... how to separate a finished fish from the bones) I serve with bones, but without bones it is better!
I take away, in short, I'm your option ... with mackerel or something
try ... I just have it in the freezer now ...
DonnaRosa
Quote: mamusi
... with mackerel what to try ..
You can also mackerel, only small bones will be difficult to choose.
mamusi
Well ... I'm kind of ... an adult ... and my son, if he comes in, is also a big Lyalya already, it is possible with bones ... There are no children, no one will choke. Be careful
And just do, of course, without bones is nicer. I love sea fish.
DonnaRosa
Quote: mamusi
I love sea fish.
Even cod is delicious, but we rarely have it now and only huge and expensive.



Added Thursday, 05 Jan 2017 6:30 pm

Quote: mamusi
but without bones it is better!
I was convinced that a duck without bones would be better, I butchered it raw today in such a way that it did not seem a little to her. A mountain of bones, a mountain of fat and a pile of meat.
brendabaker
DonnaRosa,
And I'm still going to make duck legs in apple juice and cider vinegar in a slowcooker ... and at the last moment I back up again and buy a turkey. :: nyam
DonnaRosa
Quote: brendabaker

DonnaRosa,
And I'm still going to make duck legs in apple juice and cider vinegar in a slowcooker ... and at the last moment I back up again and buy a turkey. :: nyam
Here is the recipe for my duck in oranges, sorry, no photo, no duck anymore.

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=476405.0
brendabaker
DonnaRosa,
Don Rosa,
saw a duck, thanks, great recipe, bookmarked it.
DonnaRosa
Quote: brendabaker

DonnaRosa, Dona Rosa, saw a duck, thank you, great recipe, bookmarked it.
Already eaten a long time ago.

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