Description
Love pelengas for the delicate and juicy taste. There is almost no bones, perfect for baking on coals. It is well served with vegetables and salads from vegetables. I really hope that pelengas baked on the coals, will be of your liking.
Ingredients
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Pelengas
1200 kg
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Soy sauce
2 Tbsp
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Adjika
1 Tbsp
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Lemon
1 piece
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Mayonnaise
1 Tbsp
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Onion
1 piece
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Ginger
1 tsp
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Vegetable oil
2 Tbsp
Cooking
The fish is cleaned, trim the tail and fins, remove the gills, remove the black film. Its good to remove ordinary tooth brush, under running water. Rinse well and dry with paper towel.
Ridge can't cut and make the side cuts with scissors to the back right. Remove all the bones.
Mix all for the marinade - soy sauce, mayonnaise, seasoning, lemon rind and 1 STL. lemon juice, grated ginger, grated onion, 1 tbsp oil.
Smear the fish with marinade from all sides and leave to marinate while the coals will be ready.
Grease the grate with vegetable oil, then place pelengasa go to the grill.
When baking, make sure that the heat was moderate. If it is too strong, the fish will be dry and hard, not juicy and tender. For flavor, we added cherry twigs.
7-8 minutes on each side, bake - sufficient. But see for yourself how hot it can and faster to be ready or maybe we should hold a few more minutes over heat.
Now call everyone to the table and serve excellent baked pelengasa with fresh vegetables. Bon appetit!
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