Roach in Pan-Asian style
5 servings
30 minutes
Pan-Asian style soroga is a combination of the delicate taste of fresh fish with bright and rich notes of Eastern spices. This recipe reflects the philosophy of Pan-Asian cuisine: minimal processing of ingredients to preserve their natural flavor, complemented by aromatic seasonings. The fish is quickly fried in a wok to retain juiciness, while the lemon-pepper mix adds zest and freshness. Soy sauce enhances richness by soaking into the crispy crust, creating a balance of saltiness and light sweetness. The dish is perfect for seafood lovers who appreciate flavor harmony and simplicity in preparation. It pairs excellently with rice, fresh vegetables, or a light salad, highlighting the versatility of Asian gastronomy.
1
Prepare the fish. For this, it needs to be cleaned outside and inside without cutting off the head. Rinse with cold water.
- Roach: 10 pieces
2
Season the fish inside with fish seasoning and also add a little salt (only inside). Place in a large bowl and sprinkle with lemon-pepper mixture, then mix so that the mixture is evenly distributed among all the fish.
- Seasoning for fish: to taste
- Lemon Pepper Mix: to taste
3
Carefully place the fish in a preheated skillet with oil (can also be cooked in a regular pan).
- Vegetable oil: 4 tablespoons
4
Fry on one side for about 2 minutes, then cover with a lid for 1.5 minutes, open the lid and drizzle the fish with soy sauce - it should fry for about 20 seconds. Then flip it over to allow the soy sauce to soak in on the other side, and fry for another 3 minutes. It's better to cover large roach with a lid.
- Soy sauce: 5 tablespoon