stuffed fish in pan; Authentic and popular southern dishes

Stuffed fish in a frying pan is one of the original and popular southern dishes, which has a unique taste with the combination of walnuts, aromatic vegetables and pomegranate paste.

According to Ambassador Arjan, citing Dalgarm, many people think that cooking stuffed fish is only possible in the oven, while a frying pan is a powerful tool for this task. Cooking in a pan has several distinct advantages. First, the cooking time is shorter and you will have a ready fish on the table in less than twenty minutes. Second, you have direct control over the heat and can grill the fish skin to exactly how you want it. Third, many homes do not have an oven or do not use an oven to cook fish, so a frying pan is a more accessible option.

Another important point is that cooking in a pan allows the oil and butter to transfer their aroma to the fish meat. When butter is melted in medium heat and combined with olive oil, a golden layer is created on the surface of the fish, which both makes the food look beautiful and makes its taste richer.

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Fish (trout, white or milk): one piece, about one kilogram

Internal ingredients (chopped walnuts, aromatic vegetables, pomegranate paste and spices): as needed

Salt and black pepper: as needed

Brewed saffron: 1 tablespoon

Turmeric, garlic powder and orange juice or orange juice: as much as needed

the first stage; Preparation and flavoring of fish

To start, rinse the fish thoroughly under cold water to remove any dirt and unpleasant odors. If you clean the fish yourself, carefully scrape off the black vein inside the belly, as this vein is one of the main causes of the bitter taste.

Then, using a clean towel, dry the outer and inner surface well. The dry surface of the fish is the basis for creating a golden crust and preventing it from sticking to the pan. After drying, prepare a mixture of salt, black pepper, turmeric and lemon juice and apply this mixture to the inside and outside of the fish. After seasoning, put the fish in the tray for 15 to 20 minutes and cover it, then put it in the refrigerator so that the seasonings penetrate the meat better.

the second stage; Preparation of internal ingredients and filling of fish belly

At this stage, first fry the chopped onion in a little oil until soft. Then fry the grated garlic for just a few seconds, as garlic burns very quickly and gives a bitter taste. Add the chopped aromatic vegetables and fry until they become fragrant.

Next, add chopped walnuts, pomegranate paste, orange juice and spices and fry together for a few minutes until a uniform mixture is obtained. Remove the mixture from the heat and let it cool slightly.

Now fill the belly of the fish with this mixture. Do not compress the ingredients too much, because they will expand due to heat and may tear the belly of the fish. You can use a toothpick or cooking thread to close the belly of the fish so that the ingredients inside the belly do not spill out during cooking. This work, in addition to maintaining the appearance, makes the taste of the ingredients penetrate well into the meat.

the third stage; Fry the fish in a pan

Place a large, non-stick pan or steel pan with a thick bottom on medium heat and pour some olive oil and a little butter into it. Wait for the butter to melt completely and the oil to heat up well; Adding fish to cold oil is the main reason why it sticks to the bottom of the pan.

Now put the fish gently in the pan, preferably skin side first, so that the shape and appearance of the fish is preserved. After placing the fish, hold and do not move it. Let one side of the fish fry for about 5 to 7 minutes until the skin is roasted and golden. Then carefully and with the help of a wide spatula, turn the fish over and fry the other side for the same amount of time.

When frying, you can spoon a little oil and hot butter on the surface of the fish to get a better taste and keep its texture soft.

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the fourth stage; Final cooking and flavoring

In the final stages of cooking, pour a little brewed saffron on the surface of the fish to give it a beautiful color in addition to the pleasant aroma. Then close the pan and place the fish on low heat for another 3 to 5 minutes until the brain is cooked.

Be careful that the heat should not be too high, because it may dry out the fish meat and burn the internal ingredients. By following these tips, you will have a tasty, soft and juicy fish whose aroma will whet anyone's appetite.

Choose the right frying pan: a non-stick or steel pan with a thick bottom distributes heat evenly.

Dry the fish completely: excess moisture is the main enemy of the fish skin.

Control the heat: medium heat gives the best results; High heat causes the surface to burn and the inside to remain raw.

Turn the fish early: only once and carefully, after the golden crust has formed.

Don't use too much sour ingredients: too much sourness makes the texture of the meat soft and fragile.

The best fish to fill your stomach

The choice of fish is your most important decision in this recipe. A fish should have three characteristics: firm flesh, simple boning, and the right size.

Salmon is the first choice of many cooks. The flesh is tender but relatively firm, with large, low bones and a mild flavor that goes well with the aromatic interior. A trout of about one kilogram is ideal for filling.

White fish is a more economical and available option. Its meat is softer than salmon, so you have to be more careful when flipping it in the pan and keep the heat on medium low.

Milk fish is a traditional and southern option. This fish has thick and firm meat and is resistant to high heat, so it is very suitable for frying in a pan.

Fish such as salmon may fall apart when flipped due to their softer texture, and very thin fish may not have enough room for the inside ingredients.