Dairy fish: recipe
Milk fish, which has a second name – hanos, is not often found in our stores. But in those southern countries – Taiwan, the Philippines. In Indonesia, near the coasts of which it is found, hanos is considered a delicacy, and many delicious dishes are prepared from it. If you bought frozen milkfish, there are many ways to cook it.
To fry milk fish, you will need: – 500 g of hanos fillet; – 1 tbsp. l. flour; – 1 tsp olive oil: – ground black pepper; – 3 tbsp. l. vegetable oil; – salt.
The meat of this fish has a delicate sweetish creamy flavor. To preserve it, you need to cook khanos with a minimum amount of spices and do not use lemon traditional for fish dishes at all.
Defrost the whole Fish, cut into fillets – peel, cut off the head and fins, gut, cut off the fillets from the ridge along with the skin. Cut the fillet into portions, since this fish is not very large, you can fry one whole fillet for one portion. Season the fish with salt and pepper, brush with olive oil on all sides, put in a bowl and leave for 20-30 minutes.
Heat the vegetable oil in a deep skillet. Pour flour into a flat plate, roll each piece of fish in flour and fry in a pan for 1,5-2 minutes on each side. Remove the pan from the stove, close the lid, let the fish sit for another 5-10 minutes, then you can serve it.
How to cook lightly salted dairy fish
It will take several days to cook lightly salted milk fish, but it will be worth it. For this recipe you will need: – 4 fillets of milk fish with skin; – 3 tbsp. l. without a slide of salt; – 2 tbsp. l. without a slide of granulated sugar; – ½ tsp. ground coriander; – ½ tsp. ground black pepper; – 2 tbsp. l. soy sauce.
Defrost and fillet the fish as in the previous recipe. In a small bowl, combine salt, sugar and coriander, add soy sauce, stir everything. Put the fillet in a separate bowl and pour this brine over it so that all the pieces are soaked in it. Cover the bowl with a lid or cling film and refrigerate for XNUMX hours.
Lay out the brine fillets of dairy fish, wrap each in a linen napkin, put in a plastic bag and leave in the refrigerator for another day so that its meat dries slightly. On the third day, the fish is ready for consumption.
Oven-baked stuffed milkfish
You will need: – 1 whole carcass of milk fish; – 1 tomato; – 1 onion; – 2 cloves of garlic; – ground black pepper; – salt.
Defrost fish, rinse, remove scales. Cut off the fins and head, carefully cut the abdomen. Remove the entrails, rinse the carcass again in cold water, and pat dry with a paper kitchen towel. Salt and pepper the inside and outside of the carcass, put in the belly a mixture of finely chopped onion and tomato, chopped garlic. Wrap the carcass in foil, place in the oven, preheated to 200 degrees. You need to cook it for 20 minutes.