Description
Sea bass – very tasty fish. Soy - wine sauce gives the fish a original, unusual taste. The fish is better not to cook and bake that much more useful. But still very tasty!
Ingredients
-
Grouper
900 g
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Soy sauce
2 Tbsp
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The mixture of peppers
-
Butter
6 Tbsp
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Sunflower oil
2 Tbsp
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Onion
1 piece
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Dry red wine
200 ml
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Soy sauce
3 Tbsp
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Sugar
2 Tbsp
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Cinnamon
-
Black pepper
-
Carnation
2 piece
Cooking
Thaw fish carcass, cut the fins and tail, remove the scales, entrails, black film in the abdomens.
Washed, surface dried fish with paper towel and cut the carcass in half. With a sharp knife, make a grid of cuts on the skin of the fish. Season on both sides with a mixture of peppers and soy sauce "Kikkoman".
Lay the fish on a baking sheet covered with foil (foil pre-lubricated with sunflower oil). Melt 3 tablespoons of butter and pour the fish pieces, put into the oven at 200 degrees for 20-25 minutes.
In a saucepan with a thick bottom pour red wine, add freshly ground black pepper, ground cinnamon, cloves and sugar. After boiling, reduce the flame and evaporate 10-15 minutes, about a third of the volume. 3 minutes before shutdown add soy sauce "Kikkoman.
Left to prepare for the bow. Cut the onion into half rings and put in a heated in a pan with butter, stirring, over medium heat, fry until light blush.
Roasted onion spread on a dish.
Serve the baked perch, putting it on the bow and watering it cooked soy - wine sauce (the sauce can be submitted in a gravy boat).
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