Steamed fish is a healthier and more dietary way of cooking. Therefore, if you want to feed your family healthy food, then take note of the recipe. Pamper your family not only with delicious, but healthy food.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
In this review, I will tell you about a product that is loved by many - a fish. Scientists have long proven its usefulness for weight loss. Today we will focus on a popular species - crucian carp. This is a very valuable product in terms of both moderate fat content and calorie content. But many do not like crucian carp, tk. they have a lot of bones and a muddy smell. However, if you properly prepare this fish, then all the shortcomings can be hidden. Bones, of course, will not be possible to choose. Therefore, you should use the fish with extreme caution. Especially for a children's table, you need to completely remove all the bones. But the unpleasant aroma can be masked with all kinds of spices and herbs.
It is also very important in the preparation of food - the right choice of crucian carp. When choosing a fish, be sure to pay attention to the appearance, paying special attention to the stomach and gills. The belly of a good crucian carp should not be swollen, and the gills of fresh fish are red or pink. Of course, it is preferable to take live carps. They can often be found in the market.
This recipe involves steaming fish. A double boiler is suitable for this purpose. But if you do not have such a kitchen assistant, then use my device, which I will discuss below.
- Caloric content per 100 g - 80 kcal.
- Servings - 1
- Cooking time - 30 minutes
Ingredients:
- Crucian carp - 1 carcass
- Salt - 1/3 tsp
- Soy sauce - 1 tablespoon
- Seasoning for fish - 1/3 tsp
- Ground black pepper - a pinch
Steaming crucian carp in foil without a steamer:
1. Peel the fish. First, remove the scales with a scraper. To make it easier to do this, brush wet fingers with salt and hold the carcass by the tail. The salt will prevent slipping and the fish will not "run away".
Then gut the carp. When eviscerating, take special care to remove the black film inside the abdomen along the rib bones. Otherwise, it will taste bitter after cooking. Then cut off the head, remove the fins and tail. Rinse the fish and pat dry with a paper towel.
2. Take a piece of foil suitable for the size of the carcass and put the prepared fish on it.
3. In a small bowl, combine the soy sauce with the fish seasoning, salt and ground pepper. Pour the whole mixture over the crucian carp. If you wish, you can make cross-shaped cuts on the fish, through which the fish is better saturated with marinade.
4. Wrap the fish tightly in foil so that there are no empty spots and the marinade does not leak out during cooking.
5. Then you can use the steamer for cooking. But if it is not there, then take a colander in which place the fish in foil.
6. Place this structure in a pot of boiling water. At the same time, make sure that the boiling water does not come into contact with the sieve. Place the lid on the fish and cook for about 20 minutes. Any steamed fish is not cooked for more than 30-40 minutes. For large individuals it will take 40 minutes, for smaller ones - 15-20 minutes.
Serve ready-made carp to the table immediately after cooking hot. But if you do not use it immediately, then do not unfold it from foil. It will keep warm for a long time.
See also a video recipe on how to steam fish.
