Composition / ingredients
Cooking method
1. Defrost, gut and wash the carcasses of the navaga. Salt and pepper.
2. Pour a tablespoon of flour into the pan and add vegetable oil, mix lightly. As soon as the flour begins to boil, we proceed to roasting the fish: fry each piece until a light crust.
3. In a separate frying pan in vegetable oil, fry the carrots cut into strips. As soon as the carrots are dried, you can add chopped onions and fry for a few more minutes.
4. Pour sugar, pour vinegar, put tomato paste, salt to taste.
5. We send the resulting sauce to the fish, add lavrushka, cloves, clove pepper. Gently mix the fish with the sauce.
6. If you want a more liquid sauce, add water. Bring everything to a boil and let it simmer until ready.
Can be served with or without a side dish.
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Carnation - 323 kcal/100g
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Tomato paste - 28 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- White wine vinegar - 14 kcal/100g
- Clove pepper (allspice) - 263 kcal/100g
- Navaga - 73 kcal/100g
