Description
The recipe arose spontaneously. Pickled perch, and in the fridge missed the "tired" wild garlic, brought by her husband from the country of his mother. Turned out very juicy and spicy.
Ingredients
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Grouper
1 piece
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Soy sauce
2 Tbsp
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Garlic
2 tooth
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Ginger
0.5 tsp
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Sugar
1 Tbsp
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Pepper Cayenne
0.5 tsp
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The mixture of peppers
0.5 tsp
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Salt
0.5 tsp
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Lemon juice
2 Tbsp
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Olive oil
2 Tbsp
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Ramsons
3 piece
Cooking
For cooking you can borrow medium-sized, not bony, not dry fish. I took our Kuril perch. Clean the fish, remove the fins, head and entrails. Wash it, dry it with a paper towel.
Prepare the marinade. Mix soy sauce, sugar, salt, olive oil, lemon juice, Cayenne pepper and pepper mixture, add the grated ginger and garlic.
RUB the bass with the marinade and leave to marinate for at least an hour.
Wrap marinated perch in the leaves of wild garlic.
Make a grill. When burned, the coal, take the grille Forester. Food corrosion resistant coating ensures a long service life of the lattice. Easy to grasp handle protects hands from burns and makes it easy to turn the bars. Antennae-clamps provide a stable position on the grill.
Grease the grate with oil.
Put perch in the leeks on the grate, close, fastened with a clamp.
Cook fish, turning occasionally grate for even roasting, about 15 minutes. Serve fish hot (it is cold and tasty) with vegetables and greens. Bon appetit!
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