FISH COOKED WITH ONION SKIN AND EASY BULGUR SALAD RECIPES I So easy, nutritious and yummy

#fishrecipes #easyfishrecipes #easyfishrecipesfordinner #salmonrecipes #salmonrecipeseasy #bonitofishrecipes

FISH COOKED WITH ONION SKIN AND EASY BULGUR SALAD RECIPES I So easy, nutritious and yummy

Music: Kak-to Rannim Utrom - Russian folk song
Piano: Elvan A. ULUCINAR

In this episode I'd like to share with you a quick-cooking fish recipe. You can use bonito fish, salmon or any fish that can be sliced into steaks. It is a very delicious and easy recipe using the onion skin and some other ingredients for the flavor. Using the onion skin adds extra nutrition to the dish. I serve it with a simple bulgur salad, for its low GI and it is also very easy to prepare.

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INGREDIENTS (serves 2-3)
6 slices of bonito fish or fish of your choice
1 purple onion
1 cup fine bulgur
1 tbsp butter
1-2 sprigs of green onion (rinsed)
1 capia pepper or 1 small red bell pepper (rinsed)
1 clove garlic, 1 bay leaf
1-2 fresh dill stalks (rinsed)
1/2 cup parsley (rinsed)
A good pinch of ground sumac
1 lemon
Olive oil
Salt & pepper

DIRECTIONS
Rinse and drain the fish slices.
Rub both sides of the slices with some olive oil, a pinch of salt and pepper, set aside.
Pour bulgur into a bowl.
Add 1 tsp or to taste salt, a pinch of pepper and mix.
Combine 1 tbsp butter, 1-2 tbsp olive oil and 1 cup boiling water in a mug.
Mix until the butter is melted.
Add the mixture on top of bulgur, mix.
Cover and set aside for 20-25 minutes or until bulgur is tender.
Make sure to mix occasionally.
Cut off the both ends of purple onion, rinse before peeling.
Then peel and transfer the skin into a large pan.
Fill the pan with water, add 1 clove garlic, 1 bay leaf, 1/8 lemon wedge, 1-2 dill stalks.
Sprinkle a pinch of salt and pepper, bring to a boil over medium heat.
Meanwhile, cut the purple onion into fine cubes and rub with a pinch of salt.
Transfer into a colander, set aside.
Cut off the stem, discard the seeds of capia pepper, then cut into fine cubes.
Finely chop the green onion.
Chop parsley, set aside.
Once the water is boiling, reduce heat to medium low.
Transfer the fish slices into the simmering water, make sure they all are submerged, do not mix.
Cover and simmer for about 15 minutes or until the fish is tender.
In the meantime, combine chopped veggies with bulgur.
Rinse and drain the purple onion, add.
Add a good pinch of sumac, 1/2 or to taste freshly squeezed lemon juice.
Mix well, check for seasoning.
Transfer the bulgur salad into a large serving plate and spread.
Garnish the edges of the plate as desired.
I use some rocket leaves, cherry tomatoes and lemon slices.
Check the fish for doneness then gently transfer to a plate using tongs.
If desired, you can drain and use the stock in soups.
Place the fish slices on top of bulgur salad.
Drizzle fish with some olive oil and lemon juice to taste.
Garnish with some chopped fresh dill and serve immediately.
Fish cooked in onion skin tastes amazingly delicious and light, the stock adds it a rich flavor.
Also, this is a good way to cook fish without that fishy smell taking over your home.

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