Switch from Greek style: Try this fish dish served hot or cold

Looking for dinner inspiration or preparing a snack for a family gathering? Feast your eyes on Japanese-style fish – an excellent choice, especially when seeking festive dishes where fish is the star. Discover this flavorful recipe that highlights just how excellent fish can taste. Likely, it will soon become a favorite dish of yours.

Japanese-style fish is not only a delightfully delicious dish, but also a breeze to prepare. Fish-based dishes are always tasty, yet this version stands out as a real culinary winner. Try making it for your Christmas table as an alternative to traditional Greek-style fish, and you'll find it serves well both hot and cold.

Greek-style fish often makes an appearance at various gatherings and holidays. However, if you're looking for something different where fish is the main ingredient, note down the recipe for Japanese-style fish.

Japanese-style fish is not only a great idea for a festive dish, but also an enticing dinner that will impress the gourmands. It can double as a cool snack at various parties, from New Year's Eve to intimate house gatherings. This recipe also fits the bill for a lunch dish, whether common or on special occasions. Plus, Japanese-style fish is a fantastic candidate for takeaway: you don't need to reheat it, which is a huge bonus.

One of the beauties of preparing Japanese-style fish is that it doesn't require any additional ingredients. This dish is whole and tastes wonderful as it is. But should you want some variety, it pairs well with crunchy baguette or sourdough bread. If you're considering something more substantial like fish fillets for dinner, serving them with rice or rice noodles can perfectly complement the dish.

Ingredients:

• 2.2 lbs of fillets of cod, pollock or coalfish,
• 0.66 lbs of pickles,
• 3 onions,
• 0.66 lbs of pickled peppers,
• Breadcrumbs,
• Juice of half a lemon,
• Half a cup of wheat flour,
• Salt, pepper,
• Oil for frying.

For the sauce:

• 1.26 cups of water,
• 0.25 cups of rapeseed oil,
• 0.25 cups of 10% vinegar,
• 4 tablespoons of sugar,
• 3 tablespoons of tomato concentrate,
• 3 tablespoons of hot ketchup.

Instructions:

1. Cut the fish into smaller pieces, sprinkle with lemon juice and season with salt and pepper.
2. Dredge the seasoned fish in flour.
3. Fry the fish on both sides over high heat until golden brown.
4. Sauté the onions until golden.
5. Chop the pickles and peppers into thin strips.
6. In a separate dish, mix the water, oil, vinegar, sugar, tomato concentrate, and ketchup. Bring to a boil.
7. Add the onion, pickles, and peppers to the sauce. Simmer over low heat for about 5 minutes. Allow the sauce to cool.
8. On a platter, layer half of the fried fish and half of the sauce, then repeat with the remaining fish and sauce.
9. Cover the dish and refrigerate for a day. Serve hot or cold.