World cuisine can share many recipes for making light and wholesome fish dishes. Especially known for their recipes are countries such as: Azerbaijan, India, Iran. The locals of these countries are known to be excellent culinary specialists. Undoubtedly, the kebab of fish occupies a worthy place in their cookbooks.
For culinary delights, simple varieties of fish and very rare (exotic) are also suitable. A properly served table and an abundance of sauces and marinades will help you organize a fish meal. Fish kebab prepared according to a special recipe will especially please you and your guests or household. Perhaps he will become one of his favorites, once you cook it yourself.
For this dish we need salmon. As a marinade we will use soy sauce and lemon juice in a ratio of 1: 3. Pour salmon steaks with marinade and leave for about half an hour. You can not salt the fish, as soy sauce is quite salty. Next, we will bake our steaks on the gratra. Barbecue fish on the grill is cooked no more than 5 minutes. Do not forget to water it in the cooking process with the remaining marinade. Remember that fish cannot be overdried.
The dressing with basil and olive oil will give the final touch to this dish. Make it very simple. Beat the basil leaves in a blender, adding olive oil, until a homogeneous gruel is obtained. After we remove the salmon from the grill, water it with this dressing. As a side dish we use fresh vegetables. Fans of more high-calorie foods can be offered deep-fried small young potatoes. As you can see, there is nothing complicated, but in general it takes no more than 1 hour to cook.
In order to make your dish 100% complete, be sure to buy fresh fish. If you use frozen, remember that the defrosting process should not take place in the heat. Since the optimum temperature for this is up to 5 ° C, the lower shelf of the refrigerator will be the best place.
There is one more secret. Do not limit your imagination, experiment with herbs, sauces, various additives and you will constantly get amazing kebabs of fish. Marinade, which will include different combinations of spices, each time will give the dish a different taste.
You should not lose sight of sturgeon breeds, from which unusually tender dishes are obtained, including kebab from fish. Sturgeons are ideal for roasting on charcoal. Try the following recipe:
We clean the fish well, remove the cartilage and hard skin, carefully rinse it in cool water and cut it into portions. Half rings of onion, chopped dill and parsley, salt, pink and white pepper, lemon juice, mix and pour the resulting mixture of fish. Leave for 2 hours. Remember that dishes should be glass or enameled. We fry on an open fire, strung on skewers. Azerbaijani seasoning narsharab, used during a meal, will give its pomegranate flavor an unusual refreshing shade and will appeal to many.
In addition to the fact that the perfect dish is obtained in full compliance with the recipes, the frying process itself is very important. If you do not finish the meat of the fish, it will be not only hard to taste, but will also pose a threat to your health. Fish lying too long on the grill will fall apart or it will turn out to be very dry. Be careful and do not leave your delicacy unattended for even a minute. In order to determine readiness, you can use a knife or fork to spread the flesh. If the fish has a slightly transparent shade, leave it for another couple of minutes. Do not forget that you need to check the readiness in the largest pieces.