More often fish is fried or baked, but boiled fish is not only tasty, but also retains more benefits.
The main thing is to cook this dish correctly.
You can cook fish in milk, vegetable broth or a small amount of water.
How to cook fish - the basic principles of cooking
You can cook almost any fish, but it is better not to cook too small in this way. Boiled fish with a whole piece is especially tasty, so it turns juicier and tastier.
Fillet or gutted fish is cut at right angles in portions. A transverse incision is made on the skin so that the pieces do not deform during cooking. Boil the fillet and chopped fish in a small amount of water. Enough if the liquid will only cover the fish.
A large fish is completely poured with cold, slightly salted water, so it will gradually warm up along with the liquid. If you cook smaller fish, fill it with hot water so that it cooks quickly.
Sea fish is boiled by adding bay leaf, herbs, vegetables, peas and salt to the water. Onions and roots are peeled and cut into small pieces. The fish will turn out tastier, and not so broken, if you add lemon juice or a little vinegar to the spicy broth.
Noble varieties of fish are cooked with wine, lemon juice, fresh mushrooms, etc. In the process of cooking do not allow intense boiling of the broth. To determine the readiness of the fish, they pierce it in the thickest part with a fork. It should freely enter the meat. Before serving, boiled fish is not removed from the broth, as it will quickly dry out.
Based on fish broth, tomato or white sauce is prepared. Served boiled fish can be both hot and cold. Hot served with garnish, and cold with pickled vegetables or green salad.
You can boil fish and steam. For this, a multicooker or a double boiler is ideal.
How much time to cook fish
Fish does not require long heat treatment, otherwise it can become tough, as well as lose its attractive appearance and taste.
How long it takes to cook the fish depends on the size and type:
• smelt smelt for 5 minutes;
• sturgeon, sliced in portions - an hour;
• mackerel and pollock - ten minutes;
• whole carp - 45 minutes, cut into pieces - half an hour;
• capelin and catfish - ten minutes;
• hake - 35 minutes;
• trout, pink salmon and zander - a quarter of an hour;
• salmon - half an hour;
• herring, sterlet, cod and flounder - 20 minutes;
• joke - 25 minutes.
Now you know how much time to cook the fish, and the readiness can be determined by the fins. They should freely move away from the carcass.
Recipe 1. How to cook fish
Ingredients
fillet of tilapia or flounder;
salt;
drinking water;
ground black pepper;
vinegar or lemon;
garlic;
carrot;
bulb.
Cooking method
1. We wash the fish fillet under the tap and put it in a saucepan. Fill with cold water so that it completely covers the fish.
2. Pour about a teaspoon of salt, add a tablespoon of lemon juice. We put the pan with the fish on medium heat. Water should not boil intensively.
3. Cooking time calculated from the weight of the fish. Enough five minutes for every half a kilogram. We take the fish out of the broth, cut into slices and serve with a side dish of potatoes or rice.
Recipe 2. How to steam fish with green onions
Ingredients
fish fillet - 700 g;
soy sauce - 30 ml;
green onions - 20 g;
vegetable oil - 30 ml;
ginger root - 2 cm.
Cooking method
1. We wash the fish fillet under a stream of water, dry it with napkins and put it in a steaming container.
2. Cut a portion of green onions with feathers, three centimeters long. We clean the half of the ginger root and cut into thin slices. Put the onion and ginger on top of the fish fillet.
3. Place the container with fish in a double boiler and cook until tender.
4. The remaining green onions with tiny rings. Three halves of ginger root on a fine grater. Lightly fry the onion and ginger, fill in with soy sauce and simmer for a couple more minutes.
5. Put the finished fish on a dish, salt and pour soy-ginger sauce. Serve with a salad of fresh vegetables and a side dish.
Recipe 2. Steamed pollock in a slow cooker
Ingredients
two carcasses of pollock;
fresh parsley;
kitchen salt;
dill umbrellas;
seasonings for fish.
Cooking method
1. Pollock is completely defrosted on the bottom shelf of the refrigerator. We clean, cut the fins and tails.
2. Cut the pollock carcasses into small pieces. We place the fish in a deep bowl, season with spices and salt. Stir and leave for a while, so that the fish is saturated with aromas of spices.
3. Pour water into the capacity of the multicooker. At the bottom of the steaming container we put twigs of fresh parsley and dill umbrellas. Put greens of pollock on the greens.
4. Install the container on top of the container. We start the program "steaming" for 25 minutes. Lower the lid. The valve is moved to the closed position. Put the finished fish on a plate and serve with mashed potatoes or boiled rice.
Recipe 3. Boiled fish in milk with onion sauce
Ingredients
a pound of fish fillet;
flour - 30 g;
milk - 750 ml;
butter 60 g;
onions - four pcs.
Cooking method
1. The fish fillet is washed under the tap, dried with napkins. We spread it in a deep stewpan and fill it with boiled milk. Boil the fish until cooked.
2. We clean the onions, put the whole heads on a baking sheet and bake in the oven. Grind the finished onion through a sieve. In onion puree add butter and fried flour. Mix and pour a little boiling water. We put on the fire and cook until the sauce thickens. Season it with sugar, lemon juice and salt.
3. We take the fish out of milk, transfer it to a dish and pour onion sauce. Serve with boiled potatoes.
Recipe 4. Stuffed Mackerel Boiled in a Bag
Ingredients
three mackerels;
spices for fish;
large carrots;
salt;
bulb;
gelatin - 10 g;
processed cheese;
two boiled eggs.
Cooking method
1. We wash the mackerel, dry it with napkins. Cut off the tails, fins and heads.
2. Cut the abdomen and remove the insides. We make an incision along the back, remove the ridge and ribs. Check the fillet for small bones, if necessary, remove them with tweezers.
3. We clean the carrots, wash and large three. In a bowl with carrots, we grate the cream cheese and peeled boiled eggs.
4. Onion peel and finely chopped. Add to the bowl with the rest of the products. Salt and mix well.
5. Pour gelatin into a mixture of vegetables, eggs and cheese. Mix again.
6. Cut off a piece of foil. We lay the prepared mackerel filet on the board with the skin down. Salt and sprinkle with gelatin. We spread a third of the filling and tightly curl. We also stuff the rest of the carcass.
7. We spread two carcasses on the foil. We put the third fish on top. Press and sprinkle with gelatin again. Tightly wrap stuffed mackerel in foil in the shape of a roll. Wrap the edges. We put the roll in a plastic bag and tie it.
8. Boil water in a saucepan. Lower the roll in the bag into boiling water and cook for forty minutes. We take out, cool, transfer to a deep bowl and leave the fish under the press in the refrigerator for three hours.
9. Remove the bag, unfold the foil and cut the stuffed mackerel into slices. Serve with a salad of fresh vegetables.
How to cook fish - tips and tricks
It is better to salt the fish at the end of cooking.
Take plenty of water so that it only barely covers the fish. A large amount of water impairs the taste of the fish.
Do not boil!
Use spices with caution so that they do not interrupt the taste of fish.
If you are making broth-based sauce, strain it several times through cheesecloth.
