If you often overdry red fish in a frying pan and the fillet turns out to be “wadding” or tough, it’s not the power of the stove or the oil. The problem is in the structure of the fibers; they instantly release moisture when heated. You can fix this in 10 minutes without complex marinades and exotic spices.
Before frying, soak the steaks in the following mixture:
2 tbsp. l. soy sauce,
1 tsp. liquid honey,
1 tbsp. l. olive oil or lemon juice.
Leave for 10 minutes at room temperature. Do not keep it longer, otherwise the acid will begin to “cook” the fish.
Soy sauce thickens the proteins and prevents juice from leaking, honey quickly caramelizes, creating a glossy crust, and butter or lemon softens the fibers without losing texture. After this treatment, the fillet remains tender on the inside, with a thin golden layer on the outside, easily breaks down into large flakes and does not crumble when slicing.
Pat the fish dry with a paper towel and place it in a hot frying pan, skin side down. Cook for 3 minutes, undisturbed, then carefully flip and cook for another 2 minutes. Do not cover with a lid, let the moisture escape freely and the crust set.
Then assemble the serving as you wish: with rice, fresh vegetables or light yogurt sauce.
Serve immediately or let stand for 5 minutes, the fish will “cook” and become even more flavorful.
Bon appetit!
Question and answer:
Can I use frozen salmon for this method?
Yes, but the fish must be completely thawed in the refrigerator overnight and thoroughly dried before marinating. Excess moisture will destroy the crust and make the dish “boiled.”
How to replace soy sauce if it is contraindicated?
Take 1 tsp. sea salt + 1 tbsp. l. fish or vegetable broth. The salt will do the same job of firming up the whites and holding in the juices, while the broth will add depth of flavor without too much sodium.
