Description
The dish is light, like to prepare, and calorie content. At the same time very beautiful and delicious. It is better to use lean white fish. I love how warm or cold.
Ingredients
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Fish
400 g
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Orange
2 piece
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Soy sauce
3 Tbsp
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Brown sugar
2 Tbsp
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Water
2 Tbsp
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Salt
-
Pepper white
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Garnet
Cooking
From one orange to cut four identical circles. With the remaining parts to remove the zest with a knife and cut it into strips. From the second orange to remove the zest with a grater and squeeze the juice from half.
Pike perch fillet cut into four strips. Season with salt and pepper and roll in rolls, stabbing with skewers. Boil a couple 15-20 minutes.
In a pan melt the sugar with the water and warm the syrup strips of peel one or two minutes so that the syrup thickens.
Juice and grated zest of orange, mix with soy sauce Kikkoman and bring to a boil.
Mugs oranges fry in a pan-grill on both sides.
The oranges put the fish, removing the skewers. The fish put the zest, pour over sauce and garnish with pomegranate seeds.
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