На столе дальневосточника всегда будет место для рыбы, морской капусты или рыбы с морской капустой, обжаренной с овощами. Очень сочное блюдо с морским колоритом, которое прекрасно само по себе или с гарниром из картофеля или риса.
Калорийность, ккал
174,9Белки, грамм
7,9Жиры, грамм
10,4Углеводы, грамм
12,6
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| Филе красной рыбы (на выбор: нерка, кета, сима) | 150 г |
| Болгарский перец | 50 г (половинка) |
| Репчатый лук | 50 г (1 головка) |
| Консервированная морская капуста | 70 г |
| Устричный соус | 1,5 ст. л. |
| Чеснок | 1 зубчик |
| Растительное масло | 4 ст. л. |
| Кукурузный крахмал | 50 г |
| Соль | по вкусу |
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Очистите болгарский перец от семян, нарежьте сегментами. Репчатый лук тоже нарежьте сегментами. Мелко покрошите чеснок.
Разогрейте сковороду с растительным маслом и обжарьте овощи на сильном огне до золотистого цвета.
Введите адрес электронной почты и мы вышлем на него этот рецепт:
Вячеслав Анзулис
Шеф-повар
Устричный соус можно разбавить водой, чтобы он не пригорел к сковороде: на 1,5 ст. л. ложки соуса 0,5 ст. л. воды.