Reteta rapida - Salau cu sos teryaki (Perch in teryaki sauce)

Scroll down for English recipe

Later edit: Cu aceasta reteta particip la provocarea lunii decembrie care are loc pe blogul lui alison. Aceasta provocare face parte din ciclul "Dulce Romanie" initiat de Mihaela. Provocarea lunii decembrie are ca tema "Peste si fructe de mare". Eu m-am gandit, cu toate ca-mi plac tare mult fructele de mare, sa fac un peste romanesc. Si, ca sa-i dau un aer usor exotic am facut un sos japonez :D. Sper sa va placa


Din nou o reteta care se face in 30 minute. Eu am avut salau, dar se poate folosi orice peste.

Teryaki este de fapt un mod in care japonezii prepara mancarea.  Ei marineaza carnea intr-un sos format in principal din sos de soia, sake si zahar., apoi o pregatesc pe gratar. Marinata aceasta a fost adoptata si de alte tari, care o folosesc ca un sos. Cum sake n-am gasit, am cumparat un sos teryaki gata facut.

Ingrediente:

• 1 peste intreg, curatat
• 1 pahar vin alb sec
• 4 - 5 linguri sos teryaki (e sarat, deci nu e nevoie de sare)
• piper dupa gust
• o ramurica de rozmarin
• cateva bucatele de unt

1. Cresteaza pestele la distanta se 2-3 cm, pe ambele parti.
2. Pune pestele intr-o tava nu prea mare, dar care sa-l cuprinda. Toarna vinul peste el.
3. Pune rozmarinul in burta pestelui.
4. Stropeste-l din belsug cu sos teryaki si presara cu piper. Pune bucatele de unt din loc in loc.
5. Pune tava in cuptorul incins la 200 C (tare) pentru 20 minute (sau pana e facut)
6. Daca in acest timp sucurile din tigaie scad prea mult, ca sa nu se arda mai poti pune putina apa.
7. Cand pestele e facut, scoate-l pe o farfurie mare si deglaseaza tava. Pune in tava putina apa (sau mai bine vin) si fierbe incet pe aragaz. Cu o lingura freaca bine orice urma de resturi. Lasa sa fiarba pana ce sosul se ingroasa.
8. Foloseste sosul astfel format ca garnitura la peste.

English version

Again a recipe that is made in 30 minutes. I had perch, but you can use any fish.
Teryaki is actually a way to cook Japanese food. They marinate first the meat in a sauce composed mainly of soy sauce, sake and sugar, then grill it. This marinade has been adopted by other countries, and is used as a sauce.  

Here, in Romania,  I didn't find sake, so I bought a ready-made sauce teryaki.


Ingredients:

     * 1 whole fish, cleaned
     * 1 cup dry white wine
     * 4-5 tablespoons sauce teryaki (it is salty, so no need for salt)
     * pepper to taste
     * a branch of rosemary
     * few pieces of butter


    1. Make shallow cuts on both side of the fish, at 2-3 cm distance.
    2. Put fish in a pan. Pour wine over it.
    3. Put the rosemary in the belly of the fish.
    4. Sprinkle the fish with teryaki sauce and pepper. Put pieces of butter here and there over the fish.
    5. Put the pan in hot oven at 200 C for 20 minutes (or until it's done)
    6. If in this time the juices in the pan reduce too much, you may pour a little water.
    7. When fish is done, put it on a large plate and deglaze the tray. Pour in a little water (or better wine) and simmer on the stove. With a spoon rub well all residues from the pan. Let it simmer until the sauce thickens.
    8. Use sauce as garnish over the fish.