Japanese-style fish, featuring fish in tomatoes with the addition of pickled peppers and cucumbers. Fried fish immersed in a sweet and sour sauce with a hint of spiciness is perfect for a quick snack or a festive table.
Ingredients
- Dorsa filet: 600 g
- Wheat flour: 100 g
- Pickled peppers: 5 pieces
- Pickled cucumber: 4 pieces
- Oil: 60 ml
- Onion: 2 pieces
- Egg: 1 piece
- Salt: 2 g
- Black pepper: 1 g
Marinade
- Tomato paste: 150 g
- Tomato passata: 100 g
- Water: 130 ml
- Sugar: 30 g
- Vinegar: 40 ml
- Oil: 40 ml
- Salt: 3 g
- Black pepper: 0.5 g
Preparation
Beat the egg in a bowl, and pour the flour onto a plate. Season the fillets with salt and pepper, then dip them in the egg and flour. Repeat this process with all pieces of fish.
Heat oil (40 ml) in a pan, then add the fillets to the hot oil. Fry the fish on each side for a few minutes until lightly golden. Peel and slice the onions into strips. Cut the peppers and cucumbers into strips. In a pot, heat 20 ml of oil, then add the ingredients. Sauté for 2-3 minutes while preparing the marinade.
In a tall container, pour water, sugar, vinegar, salt, and pepper, and mix everything well. Add the passata and tomato paste to the liquid ingredients, then add the oil and mix everything thoroughly. Pour the prepared marinade into the pot, covering the vegetables, and mix. Cook for 5-6 minutes.
Pour some marinade with vegetables onto the bottom of the dish, then arrange the fried fish in it, pour more marinade, and repeat until you run out of ingredients. Set aside in a cool place to cool and allow the flavors to meld.
