Xe carrot fish with vinegar
Composition / ingredients
9
servings:
Step-by-step cooking
Step 1:
Ingredients
Step 2:
Remove the fins from the fish, clean the skin and remove the bones. Cut the pike perch fillet into small cubes (about 2x2 cm)
Step 3:
Fill the fish with vinegar and leave for 2 hours
Step 4:
While the fish is marinating, peel the carrots and cut them into strips and lightly salt them so that they give juice. The resulting juice is squeezed out after about two minutes.
Step 5:
Cut the onion into half rings
Step 6:
We take out the finished fish, drain the vinegar, put the pressed carrots and onions to the fish
Step 7:
Add ground red pepper, vegetable oil, squeeze out garlic. We leave it overnight in the refrigerator
Step 8:
Served with boiled rice
Step 9:
Ready Dish
Caloric content of the products possible in the composition of the dish
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Boiled walleye - 97 kcal/100g
- Pike perch - 89 kcal/100g
- Fresh pike perch - 84 kcal/100g
- Stuffed pike perch - 144 kcal/100g
- Garlic - 143 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Vegetable oil - 873 kcal/100g
- Onion - 41 kcal/100g
- Ground red pepper - 318 kcal/100g
