In the tropical and subtropical seas of the Atlantic and Pacific Ocean (in the Sea of Japan and in the waters of Southern Primorye) an interesting fish inhabits, resembling a saber in appearance. She completely lacks a caudal fin, instead of which there is a thin filiform appendage. The average fish length is from one to two meters. Weight is approximately 1 kg.
Saber fish is an object of fishing. In cooking, it is appreciated for its taste.
The meat of the saber fish is soft and tender, the bones are practically absent (except perhaps only in the spinal part). Fish is characterized by a high protein content, the presence of a large amount of calcium and phosphorus. Regardless of the method of preparation, the meat is juicy and very tasty.
Saber fish recipe in batter
So that the meat of the saber fish retains its softness and juiciness, it is recommended to fry it in batter. For its preparation you will need 1 egg, 3 tbsp. tablespoons of flour, 70 ml of milk and half a nutmeg (you need to grate on a fine grater). All ingredients are kneaded to a uniform consistency. Ready batter should turn out liquid, so if necessary, you can add some more milk.
Before starting to fry, the saber fish is washed and cut into portioned pieces (10-15 cm long). After that, each piece must be chopped on a fork, dipped in liquid batter and put in a pan with warmed vegetable oil. Fry for 2 minutes on each side until a delicious crust forms. Put the finished pieces on a paper towel to remove excess oil. Serve hot.
Saber fish stewed in sour cream
This fish has a low calorie content (only 106 kcal per 100 grams). Soft white meat is often used in diet food. The saber fish acquires a particularly delicate taste when stewed in sour cream.
To prepare this dish, 1 kg of fish, cut into pieces 5 cm long, is fried in flour. Then, onions in half rings and carrots are laid out in the same oil in the pan. Fry vegetables for several minutes until soft. Then, on top of the onion-carrot pillow, fried fish is laid out and poured with sour cream (500 ml with a fat content of 15%). Add salt and pepper to taste, sprinkle with green dill. Simmer for half an hour over low heat.
The finished fish is so tender that even children enjoy it. It can be served as an independent dish or with a side dish, in cold and hot form.
Cooking saber fish in a slow cooker
To cook fish according to the following recipe, you will need a carcass of fish, an onion, 100 g of mushrooms or other mushrooms, 100 g of cheese, mayonnaise or sour cream.
First, onions and chopped mushrooms are laid out in the multicooker bowl. They need to be fried a little. Depending on the model of the multicooker, this can be done in the "Frying", "Baking" or "Meat" mode. Put the fried vegetables on a plate. Then put fish cleaned of bones and cut into small pieces on the bottom of the multicooker. Put the onion-mushroom pillow on top, cover with a layer of mayonnaise and crush with grated cheese. Cook in the Baking mode for at least 40 minutes.
The finished dish has a delicious and crispy golden crust, and inside it is tender, juicy and aromatic.
Saber fish: how to cook in the oven
To preserve the maximum amount of important vitamins, macro- and microelements in fish, nutritionists recommend baking it in the oven. To do this, they pickle it and wrap it in foil so that all the juice that is formed during the cooking process is stored inside.
Saber fish has one important advantage: it does not have scales, which means that it needs to be cleaned only of the insides. After that, the fish should be cut into portions and pickled in apple cider vinegar with salt and pepper. At this time, you need to cut the onion in half rings and arrange it on a foil folded in half.
Put the pickled fish on top on an onion pillow, wrap it well and put in the oven for 40 minutes. So preparing a dietary version of the dish. In another case, you can open the foil 10 minutes before the end of cooking, sprinkle the fish with cheese and send it back to the oven.
Saber fish pickling
Anyone who likes the taste of pickled saber fish will like the following cooking method. For the marinade, you need to boil 500 ml of water, to which add 2 tablespoons of vinegar (30%), a spoonful of salt and sugar. You will also need a few peas of black and allspice, bay leaf.
Without removing the marinade from the fire, dip small pieces of fish into it. Boil everything together for 15 minutes. Transfer the cooled fish to a deep plate and pour over the marinade again. Allow to cool well and can be served. Cold marinade often freezes, resembling aspic. In this case, pieces need to be pulled out of it and transferred to another plate.
All recipes for preparing saber fish (in marinated form) are designed for the fact that the finished dish is eaten for a maximum of two days. It is not recommended to store it for a long time.