Fried small-eyed grenadier with vegetables

2 servings

15 minutes

Fried small-eyed macrurus with vegetables is an exquisite dish of Pan-Asian cuisine that captivates with its rich flavor and texture. Macrurus, known for its tender flesh and thin skin, acquires a crispy golden crust thanks to being breaded in starch. The vegetables stir-fried over high heat retain their freshness and flavor intensity, while the oyster sauce adds pleasant depth to the dish. A light tang from lemon juice balances the richness, making each bite particularly appetizing. This dish pairs perfectly with rice or noodles, highlighting the harmony of Pan-Asian flavors. It should be served immediately after cooking to maintain the contrast between the crispy fish and juicy vegetables. An excellent choice for those who appreciate rich flavor compositions and the aesthetics of Asian gastronomy.

Energy value per serving

• Calories: 215.3
• Proteins: 11.2g
• Fats: 0.6g
• Carbohydrates: 40.9g

Ingredients

• Small-eye grenadier fillet: 200 g
• Yellow bell pepper: 0.5 pc
• Red sweet pepper: 0.5 pc
• Celery stalk: 0.5 stem
• Onion: 0.5 head
• Garlic: 2 clove
• Oyster sauce: 4 tbsp
• Salt: to taste
• Lemon juice: 1 tbsp
• Cornstarch: 5 tbsp
• Deep frying oil: 80 ml

Cooking steps

1. Cut the vegetables into roughly equal segments and the garlic into slices.

   Required ingredients:

   • Yellow bell pepper: 0.5 piece
   • Red sweet pepper: 0.5 piece
   • Celery stalk: 0.5 stem
   • Onion: 0.5 head
   • Garlic: 2 cloves

2. Fillet with skin, previously drained excess water in a colander, dried with a paper towel and cut into pieces about 3x3 cm, leaving the skin. Salted, drizzled with lemon juice and immediately coated all pieces in starch.

   Required ingredients:

   • Small-eye grenadier fillet: 200 g
   • Salt:  to taste
   • Lemon juice: 1 tablespoon
   • Cornstarch: 5 tablespoon

3. Heat a sufficient amount of vegetable oil in a deep skillet or wok to fully cover the pieces while frying. Add enough pieces so they can fry freely without sticking to each other. Fry for 2-3 minutes and place on paper towels to absorb excess oil.

   Required ingredients:

   • Deep frying oil: 80 ml

4. In the end, there should be tender golden pieces of fish.

5. Drain the oil, leaving a small amount for frying the vegetables. You can use a fresh pan. Quickly fry the vegetables and garlic for 30-40 seconds on very high heat.

   Required ingredients:

   • Deep frying oil: 80 ml
   • Yellow bell pepper: 0.5 piece
   • Red sweet pepper: 0.5 piece
   • Celery stalk: 0.5 stem
   • Onion: 0.5 head
   • Garlic: 2 cloves

6. Add fish and oyster sauce to the vegetables, gently mix and fry everything together for 30 seconds. Remove from heat and serve immediately.

   Required ingredients:

   • Oyster sauce: 4 tablespoons