Many river fish undeservedly underestimate, believing that it can only be fried in a pan. But crucian carp in steamed sauce without a steamer turns out to be no less tasty, sweet and tender. Step-by-step recipe with a photo. Video recipe.
Recipe content:
- Ingredients
- Step-by-step cooking of crucian carp in steamed sauce without a steamer
- Video recipe
Today, there are many recipes for cooking fish, from simple to sophisticated. But most housewives choose simple recipes and affordable tasty fish, focusing on the democratic cost and satiety of the dish. River crucian carp is considered one of the fish. It is a sweet and tender fish that is renowned for its great taste when cooked correctly.
It is prepared in various ways, while it always turns out to be excellent. Many people mistakenly believe that carp can only be fried in a pan in vegetable oil, but this is not the case. The fish turns out to be no less tasty if steamed. Moreover, for this you absolutely do not need to have a double boiler. Diet and healthy steamed fish can be cooked using kitchen appliances. Crucian carp will turn out to be just as tasty and low-calorie. It can be served for lunch and a children's table if you follow a diet. The only drawback of crucian carp is that the fish is rather bony. Therefore, it must be used carefully, after removing everything, and even the smallest bones.
- Caloric content per 100 g - 85 kcal.
- Servings - 1
- Cooking time - 30 minutes
Ingredients:
- Crucian carp - 1 pc.
- Soy sauce - 1 tablespoon
- Salt - a pinch
- Ground black pepper - a pinch
- Seasoning for fish - 0.25 tsp
- Mustard - 0.3 tsp
- Lemon - 0.25
Step-by-step cooking of crucian carp in steamed sauce without a steamer, recipe with photo:
1. Pour fish seasoning, mustard, black pepper and salt into a container. Do not overdo it with salt, because the salt is also added thanks to the soy sauce.
2. Pour soy sauce over the food. Wash the lemon and remove a little zest from it with a special tool. Then cut into pieces and squeeze out the juice.
3. Stir the sauce.
4. Wash the carp from silt and mud. After that, clean the scales with a scraper. Wash and see if there are more scales on the carcass. Cut off the head, tail and fins. Open the belly and carefully remove all the insides so as not to rupture the gallbladder, otherwise the meat will become saturated with unpleasant bitterness. Also peel off the inner black film. Then wash the fish well again and pat dry with a paper towel.
5. Cut a piece of foil on which to place the fish.
6. Apply the prepared sauce generously to the carcass.
7. Wrap the fish tightly with cling foil.
8. Place the fish in a colander, which is placed in a pot of boiling water and close the lid. The bubbling water should not touch the fish colander. Steam the crucian carp in the sauce without a steamer for 15 minutes, then serve it to the table. Serve boiled porridge, pasta or rice as a side dish.
See also a video recipe on how to steam fish without a steamer.
