Terpug is a valuable commercial fish. Its meat is rich in protein and many other useful substances, while being high in calories. Dishes made from rasp have excellent palatability.
Pick your recipe
You will need
-
- "in Indian":
- rasp - 1 kg;
- onion - 1 pc;
- garlic - 2 cloves;
- chili pepper - 2 pcs;
- tomatoes - 4 pcs;
- ginger - 1 teaspoon.
- Baked terpug:
- rasp - 1 kg;
- pepper;
- salt;
- lemon juice;
- greens.
- Stuffed terpug:
- rasp - 1 kg;
- pine nuts;
- onions - 2 pcs;
- salt
- pepper.
- Rasp ear:
- rasp - 1.5-2 kg;
- onions - 2 pcs;
- parsley root - 1 pc;
- celery - 1 pc;
- potatoes - 1-2 tubers;
- pepper
- salt.
Instruction manual
1
"Indian" Clean the fish and cut into portions. Salt and pepper. Peel the chili seeds and cut into rings. Pass the garlic through a press and finely chop the onions. Peel the tomatoes from the skin, scalded with boiling water, and cut into cubes. Fry onion, garlic, pepper and tomatoes in vegetable oil. Grate coconut pulp, pour a glass of boiling water and boil for several minutes. Strain the broth and combine it with vegetables. Add vinegar and ginger root. Put the fish in the resulting sauce and simmer for 30 minutes. Serve the finished dish with rice and herbs.
2
Baked rag Peel fish, cut heads, fins and remove ridges. Rub the resulting fillet with pepper, salt and lemon juice. Leave to marinate for 2 hours. Then coat with vegetable oil and place on a baking sheet. Bake for 30 minutes in a preheated oven to 180 C. Determine readiness with a toothpick. In the punctured place, clear juice should stand out.
3
Stuffed rag Peel the onions and chop finely. Fry lightly and add pine nuts to it. Clean the fish and gut it. Rub with salt and pepper on all sides. Then start the rasp with minced meat and chop the abdomen with toothpicks or sew with a thread. Fold the foil in several layers. Put a rasp on it and lay out the remaining filling on top. Carefully wrap the foil and bake in the oven for 40 minutes.
4
Rasp ear Clean fish, be sure to remove gills and entrails. Rinse thoroughly and cut into several pieces. Put the roots, onion, peppercorns, and salt in a pot of water. When the water begins to boil, dip the chopped potatoes. Put the pieces of fish in the broth. Once the rasp is cooked, add finely chopped green and onion to your ear. At the end of cooking, remove the onion from the broth. Turn off the stove and cover the pan with a lid.