A step-by-step recipe with a photo of steaming catfish in soy sauce with mustard. The benefits and nutritional value of gourmet fish. Video recipe.
Any fish in the marinade is delicious. And if it's still tender catfish in a spicy soy sauce with mustard, and even cooked in foil on a steam bath … this is a real delicacy. The catfish has another name - the sea wolf - a detachment of perchiformes. There are 5 types of catfish: striped, blue, eel-like, spotted, Far Eastern. All species inhabit the waters of the Pacific and Atlantic Ocean, Baltic, Barents, Norwegian and North Seas. Therefore, fish is delivered to our country frozen, and it is impossible to buy fresh.
This type of fish is distinguished by valuable qualities and useful substances. In terms of its value, catfish is not inferior to salmon. Its pulp contains few bones, and it itself is tender and juicy. The catfish is slightly greasy and has a slightly sweet taste. A wide variety of herbs and spices can be used to enliven the taste of the fish. The catfish goes well with many products, although in its own form it turns out to be no less appetizing.
See also how to fry catfish in a pan.
- Calorie content per 100 g - 105 kcal.
- Servings - 1
- Cooking time - 20 minutes
Ingredients:
- Catfish - 1 steak
- Food foil - cut twice the size of fish
- Salt - a pinch (may not be needed)
- Mustard - 0.5 tsp
- Ground black pepper - a pinch
- Soy sauce - 1 tsp
Step-by-step cooking of steamed catfish in soy sauce with mustard, recipe with photo:
1. Since catfish in our country is sold only frozen in the form of steaks, the first step is to defrost it. Defrost fish properly, at room temperature, and never use microwave or hot water. Otherwise, the quality, taste and structure of the meat will deteriorate.
Rinse defrosted catfish steaks with running water and dry very well with a paper towel. You can even leave them at room temperature to weather and dry.
Cut the required amount from a roll of foil and place the fish steak on it.
2. Spread mustard on both sides of the catfish.
3. Rub the fish with the spice and black pepper.
4. Lift the edges of the foil to form a pocket.
5. Pour soy sauce over the catfish. Sprinkle with lemon and any other herbs and spices if desired. If you like salty dishes, then salt the catfish. However, do not overdo it with salt. salty soy sauce, and perhaps enough salt.
8
6. Wrap the fish with cling foil. If you have free time, you can leave it for half an hour at room temperature so that the fish absorbs the taste and aroma of spices.
7. Build a steam bath. Put water in a saucepan and boil. Place a colander or strainer on top so that they do not come into contact with boiling water. Place the fish in a strainer.
8. Place the lid on the colander and steam the catfish in soy sauce and mustard for 10-15 minutes. It cooks very quickly, so don't steam it too much. Serve it in the foil it was cooked in. It will collect the juice from the fish and the marinade, into which it is delicious to dip the pieces of fish.
See also a video recipe on how to steam catfish.
