Boiled Icefish
A low-calorie dish for the whole family. Very delicate fish! Boiled icefish is a light dish you could call truly versatile. You can make it for a child, since the flesh of this fish is very tender, boneless, and contains almost no fat. Boiled icefish is low in calories, so it suits people following a weight-loss diet. And a dish made by this recipe can also be eaten during a fast.
pegama
Recipe author
Boiled Icefish
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 86 %
6 g
Fats 14 %
1 g
Carbohydrates 0 %
0 g
30 kcal
GI:
0
/
0
/
0
- These days you can often spot an exotic guest in the stores — icefish. It used to be inexpensive, but now it counts as a delicacy: it's not cheap, but it's very tasty! Icefish flesh is snow-white with an incredibly delicate texture — it literally melts in your mouth! On top of that it tastes slightly sweet, since this fish feeds on krill. Given that there are no bones in icefish flesh, it's perfect for feeding even very young children. Cooking icefish is extremely simple! But first it needs to be thawed properly, which means doing it slowly and gradually. Take the fish out of the freezer and leave it to thaw in the refrigerator. You can, of course, use a microwave, but then the fish may not taste as good and will be much less wholesome, so it's better to be patient and plan the thawing in advance. Wash the thawed fish, clean it if needed, cut off the heads and fins, and rinse out the belly. Next, lay the fish on a cutting board and cut it into large pieces. Or leave it whole — since the fish is small, whole bodies look cute and appetizing too. Set a pot with two liters of salted water over high heat and bring the liquid to a boil. When the water boils, drop in the pieces of icefish and reduce the heat to its lowest setting. Wash the sprigs of herbs (dill or parsley) and add half to the pot. Add the peppercorns too. If you're making the fish for a baby, leave out the herbs and pepper and add only a minimal amount of salt. Cook the pieces of icefish for 8 minutes over the lowest heat, then lift the fish out onto a plate. It's important not to overcook the fish — because of its delicate texture, the flesh has a good chance of falling apart into mush. Arrange the bodies (or pieces) on serving plates and garnish to your taste. Here's one option... Drizzle the fish pieces with lemon juice (don't drizzle a baby's portion, of course — just mash it or even purée it in a blender; we're talking about adult eaters here). Chop fresh herbs and tuck them inside the fish bodies; you can garnish with herbs on top as well. Sprinkle with cracked black pepper. Add any side dish if you like, and serve it warm. Enjoy your meal!
Caloric content of the products possible in the composition of the dish
- Ground black pepper - 255 kcal/100g
- Black peppercorns - 255 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Lemon juice - 16 kcal/100g
- Frozen packaged soup greens - 41 kcal/100g
- Fresh herbs - 41 kcal/100g
- Icefish - 90 kcal/100g
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