Asian Fish Greek Style
Greek-style fish is king on Polish tables. What if we added a culinary twist? Our chef suggests preparing the fish with miso paste and taco sauce. What do you think of this combination?
Number of servings
2
Sharpness level
MILD
Preparation time
35 min.
Difficulty level
EASY
INGREDIENTS
- 2 tablespoons miso paste
- 230 gr Taco sauce or tomato passata
- 600 g cod or pollock fillet
- 1 medium carrot
- 1 medium parsley
- 1 small celery
- 2 medium onions
- Flour for frying
- Olive oil for frying
- Salt, pepper to taste
A METHOD OF PREPARING
1. Pat the fish dry with paper towels and cut into approximately 3 cm pieces. Mix miso paste with a little water and brush it over the fish. Season lightly with salt and pepper, then dredge in flour and fry until golden brown. Transfer the fish to paper towels and drain off excess fat. Once cool, transfer to a serving plate.
2. Peel and coarsely grate the carrots, parsley, and celery. Transfer to a heated pot, add salt and pepper, and gently sauté until the vegetables are golden brown. Once soft, add the taco sauce. Season with additional salt and pepper, if necessary.
3. Transfer the hot vegetables to the platter with the previously fried fish. Let cool. Serve with parsley.
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