Red fish is considered by right delicious. There are several options of its thermal treatment. It can be steamed, cooked, extinguished or fried. At the same time it is necessary to know all nuances of preparation. A useful advice will help to weld red fish correctly.
It is required to you
- - red fish;
- - water;
- - onions;
- - carrots;
- - spices to taste.
Instruction
1. If you cook a main course or snack, fill in fish with hot water. In this case optimum ratio 2:1. It means that on 1 kg of the prepared fish you will need 2 liters of water. That evenly to prepare it, divide large carcasses into portion pieces.
2. If red fish of the small size, you cook her entirely. Don't put her at the same time in strongly hot water. From the difference of temperatures the thin skin most likely will burst. It will lead to the fact that the ready-to-eat meal will lose the appeal. Also this factor will affect transparency of broth.
3. Time of cooking of red fish depends on her size. You remember: as well as any seafood, she doesn't suffer long thermal treatment. Average time of preparation: 25-30 minutes if red fish is cut on portion pieces. It is easy to define readiness of a whole fish it is possible on fins. If they depart, it is ready.
4. Try to prepare red fish in vegetable broth. In this case it will turn out soft and gentle. Previously put large pieces of onions and carrots and also spice and roots in water to your taste. Add a saffron to broth. It will give to red fish a beautiful shade.
5. The prepared dish you shouldn't weary long in a pan. Try to serve red fish no later than in 20-30 minutes after readiness. To keep a dish to the following meal, cover a pan and remove in the refrigerator. Thus it is possible to store red fish 2-3 days. At a warming up of a ready-to-eat meal from red fish don't use the microwave oven. Use the gas stove.