Laceradra fish: recipes and cooking features
The yellowfish, or yellowtail, is very much appreciated in Japan, where it is called hamachi or storms. This product is eaten raw or cooked and is a seasonal dish in the cold months when meat has a higher fat content.
Lakedra has dense meat and light pleasant aroma which well remains at various methods of preparation. Regardless of whether you decide to bake this fish on the grill, in the oven or fry in a skillet, your taste buds will appreciate this tender gift of the sea.
Recipes for cooking fish are very varied. However, baking or roasting is considered a classic.
Lakedra in the oven
Rinse the carcass under cold running water and wipe with paper towels. Washing removes flakes or other minor contaminants that can stick to the meat and subsequently spoil the taste of the product.
Preheat oven to 250 degrees, then reduce to 180.Wipe the grill rack with a paper towel moistened with a little vegetable oil and heat it in the oven. The grill prepared in this way contributes to a more even cooking of the fish. A recipe for cooking a lacedrop in the oven also involves pre-marinating.
Squeeze some lemon juice into a plastic bag and pour some oil into it. Add the right amount of your favorite spices, such as onion and garlic powder, pepper and others, and shake well. Place the lacer in this bag, close it, and marinate for 10 minutes.
Then put the fish out of the marinade and place on the hot rack. Close the oven and leave to fry for 5 minutes. Then turn the lacer and fry for another 5 minutes or until it starts to be easily pierced with a fork.
Recipes for cooking fish in the oven in the oven can be different. Along with roasting on the grill rack, baking in the form is one of the most popular options.
To do this, rinse and wipe the filet fillets, and then place them in a shallow baking dish.Pour a few drops of oil on each piece of fish and evenly distribute it with your hands on the surface. Sprinkle with a little black pepper, garlic powder and sprinkle with lemon juice. To add some citrus flavor, add a little lemon zest.
Cooking according to the recipe of a laekedra in the oven further looks like this. Bake the prepared fish at 180 degrees for 10 minutes or until the fish becomes opaque and flaky.
Cooking in a pan
Recipes for cooking fish may include roasting in a pan. Make it pretty simple.
Heat the cast iron pan at high temperature. Melt a small amount of butter in a shallow dish and sprinkle with a mixture of spices. Cayenne and black pepper and paprika are the most popular choice, but you can use any seasonings that you like. Mix them with butter until a smooth paste is formed.
The recipe of friedder prescribes the following steps. Dip each piece of fish in the oil mixture, turning it once to cover both sides. Then place the fillets in a hot frying pan with long tongs to prevent burns in the event of a spray.
Fry Lacerdo for 3 minutes, then gently take each piece in turn using forceps. Turn the fish over and fry for another 3 minutes on the other side. Fillets more than 3 cm thick may require additional cooking time, so check product readiness with a fork.
Remembering the recipes of fish of the lake, it is impossible not to mention the Japanese national dishes. In this country, this product is especially popular under the name hamachi. In order to cook teriyaki sauce, the following ingredients are required:
- 2 legedary fillets (hamachi);
- freshly ground black pepper;
- 1 tbsp. l neutral vegetable oil (vegetable, rapeseed, etc.);
- 1 clove of garlic (chopped);
- 1 tbsp. l unsalted butter;
- 1 bunch of green onions (finely chopped);
For teriyaki marinade:
- 3 tbsp. l dasi powder;
- 1 tbsp. l myrina;
- 1 tbsp. l soy sauce;
- 1 tbsp. l sake.
How to do it?
The recipe of a Lacey teriyaki suggests starting with cooking the marinade. To make it, mix all the ingredients for it into a homogeneous mass.
Most types of fish can be pickled for just 30 minutes, otherwise it turns into already “cooked” before you begin to fry or bake it.The exception, however, is the flavored and fatty fish, which includes the Laceyedra. It can withstand longer marinating.
Japanese teriyaki marinade is not too sour, so tender fillets will not be fermented in a short time. Soy sauce and sake add an appetizing flavor to the product, and mirin allows you to form a golden crust.
In view of the foregoing, the recipe for the preparation of a Laceron involves the following actions. Place the hamachi fillets in the marinade for at least half an hour.
Then sprinkle both sides of the fish with fresh ground black pepper. Add some flour on top, removing its excess.
Pour oil into a large frying pan, heat over medium heat with garlic until intense aroma appears. Then place the fish with the skin side down, fry until done. Turn and cook the other side.
When the fish is almost cooked, add seasoning and oil to it. Serve on the table, decorated with green onions.
Another Japanese option
Since this fish is very popular in Japan, there are many well-known recipes of Laceyder in the cuisine of this country. One of them is cooking fish on the grill. It will require the following:
- 1/4 stack soy sauce;
- 1/4 stack dry white wine;
- 1/4 stack mirin or sweet sherry;
- 2 tbsp. l Sahara;
- 2 tbsp. l grated fresh ginger;
- 4 eyedry fillets in a hundred grams;
- olive oil;
- sea salt and fresh ground black pepper to taste.
How to cook it?
To make the marinade, combine all the ingredients in a small saucepan. Bring to a boil over medium heat, then immediately remove from heat. Cover and allow to cool to room temperature.
Fold the fish fillets in a deep baking dish and pour the marinade on it. Cover and leave for 4 hours or overnight in a cold place, periodically turning the fish.
Once this time has passed, you can continue to carry out further actions on the recipe. Lakedra is already marinated. Now prepare the fire on the grill. Oil the grill.
Remove the fish from the marinade and dry. Lightly oil the fillets on both sides with olive oil. Place the fish on a rack and fry for about ten minutes, turning once at half this time. Lakedra will be ready when the fillet starts to peel off when checked with the help of a fork in the thickest part. Remove the fish from the grill, season with salt and pepper and serve hot,Garnished with fresh lemon slices.
Lakedra with fruit salsa
The fishtail recipes can be not only Asian, but also European. This product is well combined with salsa sauce. To do this, you need the following:
- 1.5 stacks pineapple-orange juice (mixture);
- 6 tbsp. l brown sugar;
- 6 tbsp. l dark rum;
- 3 tbsp. l soy sauce;
- 1.5 Art. l lime juice;
- 1.5 Art. l rapeseed oil;
- 1.5 tsp. crushed red pepper;
- 4 large leged fillets;
- 1/4 tsp salt.
How to cook it?
It is possible to make a recipe for a smoked salsa sauce. Combine the first 7 ingredients from the list in the middle bowl, stirring until the sugar has dissolved. Pour half of the juice mixture into a large tight plastic bag, put the fish in it. Seal the bag and leave to marinate in the fridge for 2 hours.
Place the remaining juice mixture in a small saucepan, bring to a boil. Then reduce the heat to moderate, cook for 20 minutes. Put aside.
Prepare the grill. Remove the fish from the marinade and sprinkle with salt. Place the leaked varnish on a lattice rack covered in oil. Fry for 5 minutes on each side, lightly sprinkling with boiled juice.Check the fillet readiness with a fork.
Crispy fried frostbread
Above is already given the recipe of fried lacedra, however, this method of preparation may include various options. In order to make a spicy and crispy fillet, you will need:
- 1 fillet (about 500 grams) of whitefish;
- 1 tbsp. l paprika;
- 2 tsp. onion powder;
- 2 tsp. garlic powder;
- 1 tsp dried thyme;
- 1 tsp dried oregano;
- 1 tsp black pepper;
- 1/2 tsp ground red pepper.
How to do it?
Cut the leged fillets into 4 equal parts. Mix the paprika and the next 6 ingredients from the list in a small bowl. Dip the fish in the spice mixture, leave for 5 minutes.
Grease a large cast iron skillet with oil and heat to very high temperatures. Put the fish on it and fry for 3 minutes. Then turn it over and fry 3 to 4 minutes extra. The fillet should be very ruddy and crispy.