A fish

Tench in spicy sauce


Ingredients for cooking tench in spicy sauce

For fish:

  1. Tench fish 1 piece
  2. Lemon half
  3. Salt to taste
  4. Ground black pepper to taste
  5. Lime leaves fresh 3-4 pieces
  6. Fresh basil leaves - 3-4 pieces to taste
  7. Chili pepper 1-2 peppercorns up to 2 centimeters long
  8. 3-4 tablespoons olive oil
  9. Sifted wheat flour 4-5 tablespoons
  10. Schisandra leaves dried ground 1 teaspoon

For the sauce:

  1. Vegetable oil 1-2 tablespoons
  2. Lemon half
  3. Curry paste 1-1.5 tablespoons
  4. Sugar 2 tablespoons
  5. Fish oil 1 tablespoon
  6. Tomato paste 1 tablespoon
  7. Distilled pure water 100-150 milliliters
  • Main ingredients
  • Serving 1 serving
  • World CuisineAsian, Oriental

Inventory:

Stove, Deep pan, Scraper, Cutting board, Paper kitchen towels, Knife, Deep bowl, Frying pan, Kitchen spatula, Plate - 3 pieces, Bowl, Tablespoon, Teaspoon, Stewpan

Cooking tench in spicy sauce:

Step 1: prepare the fish.

Put on a stove, turned on a strong level, a deep pan full of running water, bring to a boil and turn off the stove. Carcasses of raw tench, boil on 1 - 2 minutes so that the mucus comes off and the scales soften. Then clean the fish with a scraper from the scales, cut along the belly and pull out the intestines. No need to cut off the head and fins. Rinse the fish under running water from the remaining small scales and blood, and inside from the hymen. Lay the carcasses on a cutting board, dry with paper kitchen towels to remove excess liquid and make cuts across the knife with a knife or crosswise across the whole carcass. Rub the fish to taste with salt and black pepper, inside and out, and sprinkle the juice with half a lemon. Just squeeze the juice directly onto the cleaned fish on both sides and place the carcasses in a deep bowl to salt and marinate in lemon.

Step 2: fry the fish.

Turn the stove on to a strong level, place a frying pan with olive oil on it and heat it. In a hot oil, put previously washed and dried, chili peppers, basil and lime leaves. Fry the greens and peppers until crisp, pull them out with a kitchen spatula and lay them on a separate plate. While greens are fried, in a separate plate with a tablespoon, mix the sifted wheat flour and the dried ground leaves of lemongrass. In the resulting flour mixture, roll the fish from all sides and do not forget to process it with the same flour inside. Screw the stove to a medium level, lay the carcass of tench in a hot, aromatic oil and fry on both sides to a beautiful golden brown crust. Turn the fish periodically from one side to the other for even frying with a kitchen spatula. A divine aroma will spread throughout the kitchen, but do not rush to try this delicious fish, bring this dish to a masterpiece. Put the fried fish on a plate.

Step 3: prepare the sauce.

Take the deep stewpan and place it on the stove, which is included in the middle level. Pour the vegetable oil into the stewpan, heat it and place the hot curry paste and tomato paste in it. Stew these two ingredients for 1 - 2 minutes so that they release a fragrance. Then add sugar, fish oil, pure distilled water to the stewpan and squeeze the juice from half a lemon into the total mass. Mix all ingredients thoroughly with a wooden spatula until smooth. Try some sauce and add salt if necessary, but do not forget that you have salted the fish. Boil the sauce for 3-5 minutes stirring occasionally. Bring it to the density that you need, if you need a thinner sauce, add more water, if a thicker cook it longer before thickening. Taste the sauce periodically and bring it to your taste, for example, lovers of acidification can add more lemon juice, lovers of sharpener can add more curry paste. Pour the fish lying on the plate with the sauce and sprinkle with fried chili pepper with basil and lime leaves.

Step 4: Serve tench in spicy sauce.

Tench in hot sauce is served hot, laid on a plate, sprinkled with sauce and sprinkled with fried basil, lime and chili peppers. Sometimes, instead of pouring sauce over the fish, it is served separately in the sauceboat. Together with fish, rice cakes or boiled rice with vegetables are mandatory served on the table. Savoring a fish prepared according to this recipe is pleasant with dry or semi-sweet white wine, in principle, tench in spicy sauce goes perfectly with vodka or sake. This fish tastes sweet and sour with a pronounced hue of sharpness, and its aroma is simply breathtaking. Enjoy your meal!

Recipe Tips:

- - To prepare this dish you can take any kind of fish, it can be zander, halibut, pike, silver carp or your favorite fish.

- - Instead of lemon, you can use lime juice or concentrated lemon juice, which can be purchased at any store.

- - If you like well, very spicy food, you can stew the fish in the sauce for several minutes and then put it on a plate and pour the sauce.

- - You can cook the curry paste yourself, for this you need, for 100 grams of the finished product, 6 chili peppers, 1 teaspoon of black pepper, chopped coriander, salt, lemongrass, ginger, vegetable oil, and turmeric. 2 teaspoons of dried cumin, zest of lemon or lime, and paprika. Grind and mix the ingredients in a blender, if the paste turns out to be very thick, add pure distilled water or more vegetable oil.