Description
Seabass. He also sea bass, sea wolf, Conan, rano, spigola. The meat of the sea bass belongs to the category of premium class, because it is particularly soft and delicate, refined taste. In addition, fish fillet with very few bones. In culinary terms seabass is a universal fish - it is equally tasty as boiled, fried, baked, and grilled.
Ingredients
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Sea bass
500 g
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Chili
0.5 piece
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Red onion
1 piece
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Garlic
1 tooth
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Ginger
1 tsp
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Soy sauce
2 Tbsp
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Melissa
5 g
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Brown sugar
1 tsp
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Coconut shavings
0.5 cup
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Milk
1 cup
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Olive oil
1 Tbsp
Cooking
Prepare coconut milk. For this, 0.5 cups of coconut fill with 1 Cup of hot milk and allow to swell for half an hour. Then beat into a soft mousse steamed chips in a blender and squeeze through cheesecloth. The cake can then be dried and used for baking.
In a blender put Chile, seeded, onion, ginger, garlic and lemon balm. Grind.
Mix with soy sauce TM Kikkoman All Purpose and coconut milk.
The bass is clean, pour the marinade and leave for an hour in a cool place under pressure. Not recommended for sea bass to cook the marinade from being too aggressive ingredients (such as vinegar, wine), and it is very important that after the process of marinating the native fish flavor remains strong enough. Pickled fish is not worth a very long time. Then strain the marinade and the resulting "meat" to fill their belly before roasting.
Fry the fish on a well-burned coals for 10-12 minutes on each side. Fish is prepared pretty quickly, and so it is not necessary to overdry.
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