Many people have a dilemma at the moment when they need to cook fish for dinner or at all for a holiday. The fact is that nowadays fish products are as expensive as meat products. An exception in this matter are only those regions where there is a fishery.
What fish can be chosen for baking – river or sea? It
should be noted that river fish is not as neutral in taste than sea fish. However, there are fewer bones in sea fish, which makes cleaning it comfortable. It is also easier to eat fish with few small bones.
Sea fish has dense meat, so bones in it are minimized. More budgetary, however, will still be river fish.
Let’s try to cook deliciously baked river fish.
Ingredients for baked fish:
- white amur – 2.5 kg;
- green onions – 4 pcs;
- ginger;
- fish seasoning – tbsp;
- salt – 1 tbsp;
- white dry wine – 200 ml;
- tomatoes;
- vegetable oil;
- soy sauce – 4 tbsp;
- apple cider vinegar – tbsp;
- honey – tsp.
Preparation of baked fish:
Cleaned from the insides, scales, fins and tail of the fish, divide into large pieces. The width of each piece – 2 fingers. Coarsely chop green onions, slice ginger into thin slices
. Add ginger and onions to the fish, season with fish seasoning and salt, pour in vegetable oil – about 150 ml.
Mix the fish with seasonings, put it in a deep container.
Pour the fish with the resulting marinade, cover with food film and leave it for 24 hours in the refrigerator.
Transfer the marinated fish pieces to a baking mold.
Make cross cuts in the tomatoes and put them in a hollow in each piece of fish. Pour vegetable oil over the fish and bake at 180 degrees for 40-45 minutes.
For the sauce mix soy sauce with vinegar and honey.
It is recommended to serve baked fish under the prepared sauce. You get excellent juicy river fish without any aftertaste.
