Fish is a unique product that has a huge amount of nutrients. Experienced culinary specialists usually subdivide it by their origin: river, sea and ocean.
Most often, fish soup is cooked from little things, and larger fish are dried or salted. But besides this, there are many more ways of preparing various fish dishes, for example, baked fish on a fire. For this, you do not need any special skills. All recipes are easy and simple and do not require a lot of time.
Secrets of properly baked fish on a fire
There are some simple rules on how to cook fish at the stake, following which you will get such a delicious dish as a fragrant baked fish.
- If for cooking you decide to use river fish, but doubt the smell of mud, do not worry. Just put the fish for a couple of hours in cold water diluted with vinegar (5/1 ratio).
- The tastiest fish happens at the end of summer, when it is enriched with omega fats.
- When frying at the stake, it should never be turned over several times. Otherwise, the fish on the fire will turn out not juicy, with a beautiful crisp, but dry and overcooked. First you need to fry it until cooked on the one hand, and only then on the other.
- What kind of fish to cook at the stake is up to you to decide, but in any case it is better to get a special grill for cooking grilled fish.
- Seasonings and marinades for fish can be done by yourself. And you can use purchased ones.
Bonfire marinade
Before you start the process of cooking fish, you can cook a special marinade. Its recipe is simple, but it will give the dish a breathtaking aroma and taste. The amount of marinade presented is enough for three medium-sized fish.
Ingredients:
- water - 3 tablespoons;
- lemon juice - 50 ml;
- vegetable oil - ½ cup;
- mustard - 1 tablespoon;
- 9% vinegar - 1 teaspoon;
- bay leaf - 2 pieces;
- sugar - ½ teaspoon;
- salt and pepper - a pinch.
Cooking:
- Pour lemon juice and water into the mixer bowl, pour mustard, salt, pepper and bay leaf. Mix.
- Pour vegetable oil slowly into the resulting mass, without ceasing to mix.
- Saturate each fish with the prepared marinade and let it brew for half an hour.
- To prevent the fish from sticking to the grill, do not forget to grease it with butter.
Bonfire fresh fish
Ingredients:
- live fish weighing at least 700 grams and not more than 1 kilogram - 3-4 pieces;
- onions - 3 pieces;
- seasoning for fish;
- salt.
Cooking
So how to cook fish at the stake? Easy!
1. First, gut the fish, clean from scales, rinse. Fins, head and gills can be left. Season with spices and salt on all sides.
2. Peel and chop the onion rings. Put the rings inside the fish without disassembling them.
3. Make shallow cuts on the fish, as on a sliced loaf. Pack it in a plastic bag and put it in the refrigerator for two hours to marinate.
4. After the time has passed, place the fish net or wire rack over the fire, grease it with oil so that the fish does not stick to the metal. After laying the fish next to each other, close the grid.
5. Fry the fish until golden brown, about 15 minutes, then turn over and fry the other side for the same amount of time.
Fish (at the stake) is ready.
Note
If for some reason you are contraindicated to eat fried, you can cook a dish such as fish in foil on the fire according to the same recipe . After the fish is pickled, wrap it in foil and place in a wire rack. Cooking time is also 30 minutes.
Frozen fish at the stake
Frozen fish in its taste is not inferior to fresh. It is best to take the fillet, as it does not require preliminary cleaning, there are practically no bones in it.
Ingredients:
- pangasius fillet (this is a fatty fish, thanks to this it turns out to be especially juicy and tasty);
- marinade for fish, the recipe for which is described above.
Cooking
1. First, unfreeze the fillet, drain the excess water, and dry it with a paper towel.
2. Roll the pangasius fillet in the marinade, put it in a plastic bag, put in the refrigerator for 1 hour.
3. Put the fish on the wire rack and fry on the fire on both sides for 10 minutes each.
Fish cooked in this way is very tasty. In addition, children like it, because it does not need additional cleaning before eating.
Baked red fish
The choice of red fish for cooking at the stake is large - trout, salmon, chum salmon, salmon, pink salmon and others. Take the fish you like and start cooking.
If your choice fell on not very oily fish, you can bake it according to the same recipe, but not on an open fire, but in foil. And remember, the fish in foil at the stake is no less tasty, but it is more healthy.
You can buy ready-made steaks or take whole fish, peel and cut it into the necessary pieces.
Essential Ingredients:
- steaks of red fish, 1.5–2 cm wide;
- lemon juice - one small spoon for one steak;
- seasoning for fish;
- salt.
Cooking
1. Grate fish steaks with salt, seasoning and lemon juice.
2. Leave the fish in a cool place for a couple of hours to soak.
3. Put the steaks on the wire rack and start the roasting process.
4. Red fish is fried in the same way as the rest. 15 minutes on one side until golden brown and 15 minutes on the other.
How and with what to serve baked fish
Arrange the prepared fish gently on plates. Serve with fresh or baked vegetables, any greens. You can cook a vegetable salad for it or boil, bake, stew potatoes. Boiled rice is also perfect for a fish dish.
If the baked fish turns out to be slightly dry, which often happens with red fish, you can submit tartar sauce to it, which you can cook yourself or purchase in a store, or cream sauce.
In order to cook the latter, take the butter, melt it in a pan with a thick bottom, add any finely chopped greens and stew. Pour the beautifully laid steaks, fish fillets or whole fish with the finished sauce.
Enjoy your meal!