A fish sauce for dressing perfect as a festive sauce and for all occasions.
The recipe for fish sauce is a simple recipe.
With boneless fish, it is a fish sauce suitable for the whole family.
It is tasty and versatile, a mixed fish ragù that is delicate but delicious.
You can prepare the fish sauce in advance: a practical solution when cooking for multiple people or preparing multiple courses.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
You can use other types of boneless fish in steaks or fillets and add crustaceans and mollusks, depending on availability and taste.
- 1 steak swordfish
- 1 steak salmon
- jumbo shrimp (at least 4 per person)
- 1 pinch garlic powder
- dried red chilies (a couple whole)
- 4 stems parsley
- 1 small glass white wine
- 1 cup ml tomato sauce (homemade)
- as needed water (to rinse the sauce container)
- 1 bouillon cube (homemade vegetable, optional)
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- as needed chopped parsley
Suggested Tools
- Knife
- Cutting Board
- 1 Pan with lid preferably glass
Preparation
Measures for Hyperglycemia | Prediabetes and Diabetes
easily digestible and light sauce made with naturally low-fat lean fish.
You can use:
– fresh fish steaks;
– thawed or fully defrosted fish steaks.Rinse the fish steaks under running water and pat the excess water with kitchen paper towels: they need to be well dried.
Whether fresh or thawed or defrosted, take the fish steaks out of the fridge at least half an hour before cooking them.
Pat them further with kitchen paper towels.Swordfish
Remove the skin and any leftover bones and cartilage.
Cut into chunks.Salmon
Remove the skin and any remaining bones.
Cut into chunks.Gently remove the heads from the bodies of the jumbo shrimp.
Rinse the heads under running water as if you were washing small containers until removing organs and internal residues.
Let them drain in a colander.
Set them aside for the sauce.Shell the jumbo shrimp.
Then:
– with a sharp knife, make an incision along the back of the shrimp;
– using a toothpick or the tip of the knife, remove the black vein.
This applies to all shrimp, from jumbo shrimp to small shrimp, although it can be difficult in small shrimp and sometimes skipped if barely visible.Carefully rinse the shelled jumbo shrimp under running water.
Let them drain.
Pat the excess water with kitchen paper towels.
Cut them into chunks.In a pan, heat a sprinkle of garlic powder, a couple of whole dried red chilies, and some parsley stems.
Add the cleaned jumbo shrimp heads and toast them on both sides.
Deglaze with a small glass of white wine.Add:
– the tomato sauce plus water as needed to rinse the sauce container;
– a vegetable bouillon cube [optional, for further flavoring];
and stir.Let it cook with a glass lid at low flame for 5 minutes.
With the heat off, use a kitchen tong to remove the jumbo shrimp heads, squeezing out the retained sauce, and remove any shell pieces and antennae, parsley stems, and whole chilies.
Bring the sauce back to a boil.
Add the fish chunks: swordfish, salmon, and jumbo shrimp.
Add a pinch of salt, grind the pepper, add the chopped parsley, and stir.Let it cook with a glass lid at a low flame for 5 minutes or until the fish chunks are cooked but not overcooked.
Your fish sauce for dressing is ready.
The pasta with fish sauce is a complete dish; add your portion of vegetables to create a balanced meal or a single dish that helps to keep blood sugar stable.
The fish sauce or fish ragù is a versatile base ingredient for cooking and flavoring.
It is perfect for dressing and preparing:
– pasta or risottos;
– couscous, fregola, or paella;
– lasagna;
– fish ravioli or ricotta ravioli;
– soups.
Storage, Tips, and Variations
You can use other types of boneless fish in steaks [tuna] or fillets [cod, hake] and add crustaceans [shrimp from jumbo shrimp to small shrimp and prawns, scampi] and mollusks [squid, cuttlefish, octopus, cuttlefish] [mussels and clams cleaned and opened, at the end of the preparation] depending on availability and taste.
If cooking for children or for a milder taste, do not add the chili pepper.
Use whole grain pasta to increase fiber content.
Store the fish sauce:
– in the fridge for up to 2 days;
– in the freezer for up to 3 months;
in an airtight container.
When needed, thaw it in the refrigerator or directly in a pot over low heat.
FAQ (Questions and Answers)
Can I use frozen fish?
Yes.
Mussels and clams and cholesterol
Mussels and clams are low in calories but should not be consumed too often due to their cholesterol and sodium content.
Crustaceans in the diet
Shrimp in the diet
Shrimp, from jumbo shrimp to small shrimp, are crustaceans low in triglycerides but high in cholesterol and contain a small amount of available carbohydrates.
For these reasons, they are not recommended in all diets.
In our dietary plan, shrimp are among the foods indicated as ‘to be consumed occasionally’.Mollusks and cholesterol
In our dietary plan, squid, cuttlefish, octopus, and cuttlefish are among the foods indicated as ‘to be consumed occasionally’.
In fact, although these are lean-fleshed mollusks, they are a source of cholesterol, whose intake should be limited.
Nutritional guidelines recommend a dietary cholesterol intake of less than 300 mg per day, a limit that may drop to 200 mg per day in the presence of hypercholesterolemia and hyperglycemia.
Therefore, mollusks do not directly affect blood sugar, but in the case of hyperglycemia, prediabetes, and type 2 diabetes, they should be consumed in moderation.
