Description
Fish reveals its flavor after I soaked all the flavors that will give her the lemongrass and parsley, Basil and pepper. Very well served with a fish the next day after cooking, cold, she will be even more delicious. A fish I usually cook and serve the day after new year's eve. Your guests will appreciate this dish.
Ingredients
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Salmon
900 g
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Onion
2 piece
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Carrots
1 piece
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Black pepper
1 tsp
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Salt
1 tsp
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Vinegar
2 Tbsp
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Vegetable oil
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Lemon grass
2 tsp
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Spices
1 tsp
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Bread crumbs
1 cup
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Water
0.66 cup
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Bay leaf
2 piece
Cooking
Prepare all the ingredients: peel the onions and carrots, the salmon to remove the spine and bones. Cut the fish into pieces.
The pieces of fish season with salt and pepper to taste. Be breaded in breadcrumbs.
To the pan add the vegetable oil 1/4 Cup. The pan to heat.
Put the fish into the pan. Fry on medium heat on both sides until a beautiful Golden brown. To do the same with the other pieces of fish.
Onions cut into half rings.
Shred carrot on the Korean grater.
In a pan add 1/2 Cup water, onion and carrots.
Add lemongrass, spicy dried herbs, Bay leaf, salt, fragrant pepper. Simmer until soft (medium degree of softness) and the evaporation of the liquid, then add vinegar (2 tbsp), vegetable oil and sauté until light Golden brown.
The fish into a saucepan or a saucepan layers, each layer to shift the steamed vegetables. Then add 2-3 tbsp. spoons of boiled water, put in a very quiet fire, cover and heat well for a few minutes (7-10 min) Salmon marinade ready.
Bon appetit!
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