Fish under marinade "grandma's secret"

Description

A nostalgic trip to the 80-ies of the last century. In times of total deficit, when in shops was nothing, and on the festive tables was all. Old, classic recipe with a spicy touch, modernized thanks to the trip to Malta and the addition of sauce "Teriyaki" with honey from TM "Kikkoman"

Ingredients

Fish

800 g
Carrots

4 piece
Shallots

2 piece
Prunes

6 g
Tomato paste

2 Tbsp
Sauce-marinade

2 Tbsp
Green olives

4 piece
Vegetable oil

2 Tbsp
Paprika sweet

0.25 tsp
Black pepper

2 pinch

Cooking

This is the basic set of products.

And this is the Maltese sea perch fillet. Of course for this recipe is perfect and other fish, but since I'm in Malta, a sin not to take advantage of the situation and not to try local products.

Fish fillet with 2 sides to lubricate the teriyaki sauce with the honey of TM "Kikkoman".

This sauce combined with sweet carrots and prunes give the dish a unique flavour.

Fish pepper, lightly salt and fry in vegetable oil. Do not desiccate the fish should remain juicy.

To prepare the marinade. For this, grated on a coarse grater carrots and fry in vegetable oil. Season it with smoked paprika and salt. After the carrots sauté the shallots, adding 1 tbsp. sauce "'ll have a teriyaki" with honey from TM "Kikkoman". Stir, fill with tomato paste and stew on very low heat.

Ready fish fillet put half soft prunes, wrap the still hot vegetable coat and leave it to cool down.

It is the Mexican Jaguar is the Keeper of the hearth protects the fish from premature attacks.

With a prescription I knew in the 80-ies of the last century at the Birthday party with her friend, and was immediately charmed by the unique combination of a traditional marinade with a spicy sweetness of the prunes. Friend admitted that he borrowed this recipe from my grandmother's old notebooks. Since then I've been cooking fish marinated just right.

But time passes and makes its own adjustments. Today I first tried to cook this dish the sauce "Teriyaki" with honey from TM "Kikkoman" and realized that it was a victory! The sauce not only harmoniously fit into the vegetable marinade, but also enriched it new taste nuances. In tribute to Maltese tradition I seasoned the dish with Sicilian olives, marinated with garlic. Prepare the fish marinade for this recipe and I'm sure he won't disappoint You. Bon appetit.