Fish is a health product, and its benefits are countless. It is not surprising that fish can be found on the menu of many national cuisines around the world. Today we propose to take another gastronomic tour and find out what and how they prepare fish in different parts of the world.
In silk nets
Which countries love to cook fish dishes? Italian fondue will be a great holiday fish dish. In a deep frying pan with 50 g of butter, fry 5-8 chopped garlic cloves until golden brown. Cut 250 g of anchovy fillet as finely as possible and place in a frying pan. It is best to serve fondue with fried porcini mushrooms, baked potatoes or boiled broccoli. All these combinations will please home gourmets.
Treasure Plate
The list of national fish dishes in different countries certainly includes soups. Ideally, they take 5–7 types of fish for it: a couple of elite varieties and small fish. You will also need 100 g each of shrimp, mussels and squid. We cook fish and seafood in advance in salted water with dill.
We fry onions and 5-6 cloves of garlic. Add 4 peeled tomatoes, diced potatoes, bay leaf, zest of ½ lemon, 1 tbsp. l. fish spices, 5-6 white peppercorns. Simmer the mixture for 10 minutes, add fish broth, 200 ml of white wine and cook the soup until tender. Before serving, garnish the bouillabaisse with assorted fish and seafood.
Domestic heritage
Since we are talking about soups, it is impossible not to mention our main national fish dish – fish soup. Place 5 potatoes in cubes, 2 whole onions, carrots and parsley root, cut into strips, into a pan of boiling water. While the vegetables are cooking, cut the small perch into portions.
Add a pinch of salt, 6-7 black peppercorns, 2-3 bay leaves and fish to the pan, cook for another 20 minutes. To make the taste harmonious and remove the unpleasant smell, pour in 50 ml of vodka. As soon as the fish is cooked, remove the onion with bay leaf and add 1 tbsp. l. butter. Sprinkle the finished fish soup with chopped herbs, and a perfect lunch is guaranteed.
Fish in silver
Among fish dishes from different countries, the recipe for gefilte fish from Jewish cuisine deserves special mention. We cut up the carcass of pike or pike perch, carefully selecting all the bones. Be sure to leave the skin behind. Pass the fillet through a meat grinder, mix with chopped onion and 100 g of loaf soaked in water. We make meatballs from the minced meat and wrap them in fish skin. Place mugs of carrots and beets on the bottom of the pan, place the meatballs on top and fill with water. By the way, if the dish is cooled, you will get an unusual aspic.
Sea rainbow
The delicate Greek-style fish casserole is also worth trying. Chop 2 medium zucchini and 3 firm tomatoes into thin circles. Remove seeds and membranes from 2 colored sweet peppers and cut into wide strips. After greasing a heat-resistant dish with oil, lay out the fish fillet, and alternate layers of vegetables on top. Fill them with a mixture of 200 ml of milk, 4 chicken eggs and your favorite dried herbs. Place the mold in the oven at 180°C for 40–50 minutes. The whole family will love this fish casserole.
Guest from the Middle Kingdom
The Chinese treat fish with respect, skillfully combining it with various sauces. Mix 1 tbsp. l. starch, 3 tbsp. l. soy sauce, 1 tbsp. l. vinegar, 2 tbsp. Pour the mixture with 300 ml of water and cook until thick. Coarsely chop 1 kg of fillet of any red fish and, roll in flour, fry in hot oil. Then put it on a dish.
Here we sauté 3 chopped onions with 2 cloves of garlic. Add 3 sweet peppers and 100 g ginger root in slices. Fry the mixture until softened, add fish, 200 g of diced pineapple and pour over the signature sauce. Simmer the fish for a couple more minutes and serve.
Here are the best recipes for delicious fish dishes with photos from our readers. Tell us about your favorite fish dishes in the comments.
Among the host of recipes for fish dishes, several descriptions of step-by-step preparation of fish stand out, which cause great delight and profuse salivation even among old seasoned gourmets.
One of them is called very pretentious and exotic – “Fish cones”. But the taste is simply incomparable. To prepare it you need any freshwater fish with a total weight of just under a kilogram, three eggs, half a glass of sugar, two teaspoons of soy sauce, two teaspoons of vinegar, three cloves of garlic. Also, you will need six tablespoons of vegetable oil, a glass of chicken broth, and eight tablespoons of starch.
A fish carcass, cleaned of scales, deprived of fins, head, bones, skin and entrails, should be cut in half along the spine. Then, cut it into squares with a knife, coat the carcass in a creamy mixture of liquid beaten eggs, and roll in starch.
The carcass prepared for cooking is rolled into a spiral – in the shape of pine cones – and placed in a deep fryer, where the fish is cooked for a quarter of an hour. Served with a sauce made from two dessert spoons of vegetable oil, garlic, vinegar, sugar, soy sauce, chicken broth and two teaspoons of starch – the resulting mixture is brought to a boil. And then the finished fish cone is poured over it.
The fish stew called Goerner Piano requires the following ingredients. Per kilogram of fish you will need four tablespoons of vegetable oil, six onions, seven fresh tomatoes, one clove of garlic, a tablespoon of lemon juice, medium-ground black pepper and salt – according to the cook’s taste preferences.
Finely chopped and slightly fried onions are seasoned with tomato slices and seasoned with salt and pepper to taste. The fish carcass, cleaned of all excess, is sprinkled with lemon juice, rubbed with a mixture of garlic and salt, and then, together with cooked onions and tomatoes, simmered for thirty minutes.
