Thai marinade fish
Such fish is best prepared for an informal family dinner, when everyone can, without being embarrassed by the formal situation, deal with a fish ridge, bones and skin. It is especially good if the climate and weather allow you to sit right next to the barbecue while drinking good white wine and only occasionally brushing off mosquitoes.INGREDIENTS
2 whole fish (sea bream, sea bass, rock perch) weighing approximately 300 g each
small bunch of cilantro
3 cm fresh ginger root
1 clove of garlic
3 medium shallots
1 small chili pepper
1 tsp soy sauce
1 tsp chili sauce
1 tsp fish sauce
1 tsp lime juice
1-2 tbsp. l vegetable oil
STEP-BY-STEP COOKING RECIPE
Gut, clean, rinse, and then dry the fish. Insert cilantro twigs into her abdomen.
For marinade, peel and chop the onions, ginger, garlic and chili (if desired, remove the seeds and internal partitions from the chili), put everything in a blender or food processor. Add the remaining marinade ingredients, chop until smooth.
Pour the resulting marinda fish, cover and refrigerate for 8-10 hours.
Take the fish out of the marinade, dry it, put it on a wire that is well heated and greased with vegetable oil and bake over strong charcoal until tender, about 15 minutes, periodically greasing the marinade.
If you cook fish in the oven, preheat it to 200 ° C and bake on a lattice covered with foil for about 20 minutes….