Crunchy fish trifle

1 serving


peel and cut the bulbs into fairly thick mugs. finely chop the dill greens. clean the fish from the scales, gut, remove the gills or decapitate, rinse and dry. the bottom of a deep pan or a wide saucepan with low walls, place tightly with circles of bulb onions, coat with a layer of dill and lay prepared fish on it. gently (so as not to violate the integrity of the layers) pour soy sauce, wine vinegar, rice wine, add sugar and, tightly closing the lid, simmer over low heat until the liquid boils almost completely. fill the fish with oil and fry over high heat until the liquid (marinade) is completely absorbed, while the oil should not be completely absorbed. cool the fish and serve. if the dish is cooked correctly, the fish bones should soften completely.