CookEatShare также доступен на языке:
English
Закрыть
Самая большая кухня в мире
Выберите язык
Русский
English
Español
日本語
Italiano
Языковые настройки
Зарегистрироваться
Войти
Главная
Рецепты
Пользователи
Подборки и руководства
Группы
Мои страницы
Recipe box
News
Add Recipe
Pan fried Seabass
by
Johan Declerck
Текущий рейтинг: 4.0
1
2
3
4
5
6
7
8
9
10
click to rate
1 голос
| 388 визитов
0 отзывов
|
0 комментариев
Pin It
Add to Recipe Box
Print Recipe
You might also like
Mee Siam
Рецепт
Reviews/Comments
Close this frame
Комментарии
Leave a review or comment
Please
Войти
or
Регистрация
to leave a review or comment
Leave a review
Please enter a review text
Текущий рейтинг: 0
cancel rating
Этот рецепт был приготовлен/опробован мной!
Add to my Recipe Box
Этот отзыв содержит вариации рецепта (например, использует меньше соли)
или
Закрыть
Похожие рецепты
Mee Siam
Pan fried Crispy seabass with galangal crust and water spinach
Fried Pasta
Pan Fried Udon With Peanuts And Prawns
Breaded And Pan Fried Scallops
© 2025 CookEatShare
О проекте
|
Обратная связь
|
Блог
Правила использования
,%20scaled,%3C/p%3E%3Cp%3Ecleaned,%20and%20cut%20into%202%20long%20fillets%20(ask%20the%20fishmonger%3C/p%3E%3Cp%3ECheck%20for%20tiny%20pin%20bones%20in%20the%20flesh%20side%20of%20the%20fish%20and%20pull%3C/p%3E%3Cp%3Ethem%20out%20with%20pliers.%20Turn%20the%20fish%20over%20and%20score%20the%20skin,%20then%20cut%20each%3C/p%3E%3Cp%3Efillet%20in%20half%20crosswise%20to%20make%20four%20portions%20altogether.%20Season%20the%3C/p%3E%3Cp%3Escored%20skin%20with%20a%20little%20salt%20and%20pepper.%3C/p%3E%3Cp%3EPut%20a%20large,%20non-stick%20skillet%20over%20high%20heat,%20splash%20in%20enough%3C/p%3E%3Cp%3Eoil%20to%20cover%20the%20bottom%20thinly,%20and%20heat%20until%20hot.%3C/p%3E%3Cp%3ELower%20the%20heat%20to%20medium-high,%20put%20in%20the%20fish%20skin%20side%20down,%3C/p%3E%3Cp%3Eand%20cook%20undisturbed%20for%204%20minutes%20until%20the%20skin%20is%20crisp%20and%20golden.%3C/p%3E%3Cp%3EDon%E2%80%99t%20shake%20the%20pan%20or%20move%20the%20fillets%20as%20this%20will%20cause%20moisture%20to%3C/p%3E%3Cp%3Ecome%20out%20of%20the%20fish%E2%80%94then%20the%20skin%20will%20stick%20to%20the%20pan%20and%20tear.%20If%20the%3C/p%3E%3Cp%3Epan%20gets%20too%20hot,%20draw%20it%20to%20the%20side%20of%20the%20heat%20and%20pour%20in%20a%20little%20cold%3C/p%3E%3Cp%3Eoil%20to%20cool%20it%20down,%20then%20return%20it%20to%20the%20heat.%3C/p%3E%3Cp%3ETurn%20the%20fish%20over%20and%20cook%20undisturbed%20for%202%20minutes%20on%20the%20second%3C/p%3E%3Cp%3Eside,%20basting%20with%20the%20hot%20oil%20so%20that%20it%20runs%20into%20the%20crevices%20in%20the%20skin.%3C/p%3E%3Cp%3ETo%20serve,%20place%20the%20sea%20bass%20skin%20side%20up%20on%20four%20plates%20and%20drizzle%20with%3C/p%3E%3Cp%3Ethe%20pan%20juices.%20Dust%20with%20white%20pepper%20if%20you%20like.%3C/p%3E%3Cp%3EKey%20to%20perfection%3C/p%3E%3Cp%3EThe%20skin%20of%20sea%20bass%20must%20be%20scored%20so%20the%20fish%20will%20stay%20flat%20during%20cooking.%20If%20the%20fish%3C/p%3E%3Cp%3Eisn%E2%80%99t%20flat,%20it%20won%E2%80%99t%20cook%20evenly,%20and%20you%20won%E2%80%99t%20be%20able%20to%20tell%20if%20it%E2%80%99s%20done%20or%20not.%3C/p%3E%3Cp%3EWith%20a%20very%20sharp,%20large%20knife%20and%20a%20sawing%20action,%20cut%20diagonal%20slashes%3C/p%3E%3Cp%3Ethrough%20the%20skin%20of%20each%20fillet.%20Make%20the%20score%20lines%20close%20together,%20and%20cut%3C/p%3E%3Cp%3Eright%20through%20the%20skin%20just%20into%20the%20fish.%20If%20you%20haven%E2%80%99t%20scored%20the%20skin%20properly,%3C/p%3E%3Cp%3Eor%20you%E2%80%99ve%20forgotten%20to%20score%20it%20at%20all,%20the%20fish%20will%20curl%20at%20the%20edges%20as%20soon%3C/p%3E%3Cp%3Eas%20it%20goes%20in%20the%20pan,%20and%20then%20it%20won%E2%80%99t%20cook%20evenly.%20Quickly%20press%20it%20hard%20with%3C/p%3E%3Cp%3Ea%20spatula%20to%20force%20it%20down%20flat.%20You%E2%80%99ll%20find%20it%20quite%20powerful%20and%20strong,%20so%3C/p%3E%3Cp%3Eyou%E2%80%99ll%20need%20to%20use%20some%20force.%20At%20the%20end%20of%20the%20cooking%20time,%20turn%3C/p%3E%3Cp%3Eeach%20piece%20of%20fish%20over%20onto%20its%20skin%20side%20again.%20Push%20down%20on%20the%20fish%3C/p%3E%3Cp%3Ewith%20your%20fingertips%20and%20hold%20them%20there%20for%2010%E2%80%9315%20seconds.%20The%20fish%20is%3C/p%3E%3Cp%3Eready%20when%20it%20feels%20firm,%20not%20spongy,%20and%20it%20should%20be%20removed%20from%20the%3C/p%3E%3Cp%3Ehot%20pan%20immediately.%3C/p%3E){kind=link}