first thing to say that this fish is one of my favorites, because we can do with it basically what is happening to us, admitting many different preparations.
If we have a hake or their backs, and we want to make a different recipe with an exotic aroma, but at the same time keep all the flavor and texture of fresh hake, Aguiar have a perfect idea. An idea very pleasantly surprised both fans of fish cooked in its true splendor as lovers of the flavors 'exotic'.
Ingredients for two:
2 good backs of cod.
1 / 2 cup AOVE.
A lemon.
2 tablespoons soy sauce.
2 tablespoons grated fresh ginger.
2 peppers (cayenne).
black pepper.
150 grs. of oyster mushrooms.
tempura flour.
Water and ice.
Chives.
The preparation is a snap.
cleaned hake and pull the top two backs.
onemen The p a source suitable for oven and incorporate covering hake, AOVE, lemon juice, soy sauce, grated ginger, chillies and black pepper.
We let marinate at least an hour in the refrigerator.
After that time, simply enter the source in a preheated oven at 180 ยบ for 15/20 minutes. After that time we have it ready to serve.
Meanwhile, prepare the cream tempura in a bowl mix flour and ice-cold water in the ratio that tells us in the package. Mix well with a whisk and enter the oyster mushrooms.
The soaked well and fry in a pan with plenty of very hot oil. Remove from water and let drain on paper towels.
We got our backs from the oven, have each one on a plate. Accompany mushrooms garnished with tempura on the left and a little barbecue sauce covering the fish.
grate the lemon peel over fish and sprinkle with chopped scallions.
A very special flavor, but not too strong. Enjoy it!
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