Small-eyed macrurus, fried on high heat with vegetables

Like in a restaurant, but only at home and on a budget. Everyone will appreciate it! The uniqueness of the deep-sea small-eyed macrurus is that there are absolutely no parasites or any harmful impurities in its meat, it is low-calorie (only 32 kCal per 100 g) and contains a full set of amino acids.

Evgeniya_Koko

Recipe author

Small-eyed macrurus, fried on high heat with vegetables

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Composition / ingredients

Servings:

Fish (Macrurus small-eyed fillet on the skin)

200

Bell pepper (yellow)

0.5

Celery (fresh)

0.5

Onion

0.5

Garlic (fresh)

Oyster sauce

Corn Starch (for breading)

Vegetable oil (for frying)

100

Lemon juice

to taste

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 4 % 2 g

Fats 55 % 27 g

Carbohydrates 41 % 20 g

318 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 15 min

Step 1:
Cut the vegetables into approximately the same segments, and the garlic into plates.
Step 2:
Fillet on the skin, from which excess water has previously drained in a colander - leave for about an hour, dry with a paper towel and cut into pieces of about 3 × 3 cm, leaving the skin (in the finished dish it will crunch very appetizing).
Step 3:
Add salt, sprinkle with lemon juice and immediately pan all the pieces of macrurus in starch. Instead of corn starch, you can take potato or wheat flour.
Step 4:
Heat a large enough amount of vegetable oil in a deep frying pan or in a wok so that the pieces are completely covered with it when frying. Lay out so many pieces that they can fry freely without sticking to each other.
Step 5:
Fry for 2-3 minutes and spread on a paper towel to remove excess oil. These are the pieces of fish of a delicate golden color you should get in the end. But it's still early :)
Step 6:
Drain the oil, leaving a small amount for frying vegetables. Fry the vegetables and garlic very quickly, 30-40 seconds, over very high heat. Add fish and oyster sauce to the vegetables (if you have a very thick oyster sauce, then it is better to dilute it with water in advance in the ratio: 4 tablespoons of sauce 1 tablespoon of water), mix gently and fry everything together for 30 seconds. Remove from the heat and serve immediately.

A rich dish with an oriental tint, which will be obvious if you cook the dish on a wok. Wok as a cooking method is quite common in the restaurant segment in the regions of the Far East — the influence of Asian neighbors affects. This dish with Asian motifs turns out to be very tasty with a minimum of effort and ingredients. Available fish is macrurus, with proper preparation it can be no worse (or even better) than expensive halibut. The meat of macrurus is very tender, but it has a lot of cellular juice, so when working with it, you need to know two simple rules: the fillet of macrurus should be allowed to lie in a colander so that the cellular juice stacks, and the heat treatment should be very fast.