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Small-eyed macrurus, fried on high heat with vegetables

Crispy Fried Grenadier with Vegetables

Restaurant quality, but at home and on a budget. Everyone will love it! What makes the deep-water grenadier (macrurus) special is that its flesh is free of parasites and any harmful contaminants, it's very low in calories (just 32 kcal per 100 g), and it delivers a complete set of amino acids.

Evgeniya_Koko

Recipe author

Small-eyed macrurus, fried on high heat with vegetables

Composition / ingredients

Servings:

Fish (skin-on grenadier/macrurus fillet)

200

Bell pepper (yellow)

0.5

Celery (fresh)

0.5

Onion

0.5

Garlic (fresh)

Oyster sauce

Cornstarch (for dredging)

Vegetable oil (for frying)

100

Lemon juice

Salt

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

Cooking method

Cooking time: 15 min

Step 1:

Cut the vegetables into roughly even pieces, and slice the garlic into thin slivers.
Step 2:

Let the skin-on fillet drain in a colander for about an hour first, then pat it dry with a paper towel and cut it into roughly 1 1/4-inch (3×3 cm) pieces, leaving the skin on (it turns wonderfully crisp in the finished dish).
Step 3:

Season the fish with salt, sprinkle with lemon juice, and dredge all the pieces in cornstarch right away. Potato starch or wheat flour work in place of cornstarch.
Step 4:

In a deep skillet or a wok, heat enough vegetable oil to fully submerge the pieces as they fry. Add only as many pieces as can fry freely without sticking together.
Step 5:

Fry for 2–3 minutes, then set the pieces on a paper towel to blot off excess oil. This is the delicate golden color you're after. But it's not time to eat yet :)
Step 6:

Pour off the oil, leaving a little behind to cook the vegetables. Stir-fry the vegetables and garlic very quickly, 30–40 seconds, over very high heat. Add the fish and the oyster sauce (if your oyster sauce is very thick, thin it ahead of time — about 4 tablespoons sauce to 1 tablespoon water), toss gently, and stir-fry everything together for 30 seconds. Take it off the heat and serve immediately.

This is a bold, Asian-leaning dish, and that character comes through best if you cook it in a wok. Wok cooking is common in restaurants across the Russian Far East, thanks to the influence of nearby Asian cuisines. With minimal effort and few ingredients it turns out delicious. Grenadier (macrurus) is an affordable fish that, cooked right, holds its own against (or even beats) pricey halibut. Its flesh is very tender but full of moisture, so two simple rules apply: let the fillet drain in a colander so the excess liquid runs off, and keep the cooking fast and hot.