Any hostess knows how precious fish is for our body. Delicious fish fillet includes an incredible amount of nutrients, trace elements and acids that must be present in a full-fledged human diet.
And for our little fidgets, fish is an excellent source of vitamin D (which is required for the prevention of rickets), phosphorus and the extremely useful omega-3 polyunsaturated fatty acids. All these substances help the smooth functioning of the heart and blood vessels, circulatory and nervous systems, as well as the brain. If you eat fish only 2-3 times a week, you will significantly reduce the risk of atherosclerotic symptoms, heart attacks, strokes and hypertension.
Do you have a modern miracle of technology at home - a slow cooker? Fine! In it, you can cook fish quickly, tasty, and, most importantly, with the preservation of all its useful properties, since it is this kitchen gadget that steams food, and does not fry them. We would like to present to your attention a few magnificent and easy-to-use recipes to show how to cook delicious fish in a slow cooker.
Fish Multicooker - which dishes you will need
In the first place, of course, the slow cooker. The bowl in it can be ceramic or with a special non-stick coating. So that nothing burns inside this form, you should always grease it with fat, sunflower or butter, or margarine.
You will not need a lot of time for cooking fish, so most often you can choose the mode “Stewing” or “Steaming”. Tender fillet is prepared very quickly, it is important not to overdo it inside the slow cooker, otherwise it will lose its shape and simply fall apart.
Here is a list of kitchen utensils, which, of course, will be useful to you while working on a fish dish:
1. chopping board,
2. Well sharpened knives
3. Deep glass tank, if you need to marinate fish,
4. Measuring cup for water (often a little liquid should be added to the fish so as not to disturb the recipe when choosing the “Quenching” mode), 5. A dish that will be needed in order to shift the finished fish from the bowl of the slow cooker and serve it to the table.
Fish in a Multicooker - Food Preparation
Of course, for different recipes you will need a variety of ingredients. To decide on the future dish, you need to understand what kind of fish you want to see on your table. For example, for children it is better to cook low-fat varieties of fish, these can be:
• fillet of hake,
• Pollock fillet,
• Sudak,
• Cod,
• pikes,
• billable,
• Bullhead sea or river and others.
Thus, you protect the stomach of your offspring from heavy and fatty foods, and in addition, minimize the risk of an allergic reaction.
For older children, as well as for adult family members, it is possible to prepare more high-fat varieties of fish, for example:
• Soma,
• Red fish (salmon, salmon, chum salmon),
• Trout,
• Karp,
• Scad,
• Mackerel,
• capelin,
• Sea bass,
• Tuna,
• notation
• Sturgeon and others.
If you do not like too fatty food, we recommend baking fish or steaming it. By the way, the latter will be enjoyed and will be perfectly safe for those who follow a diet during the treatment of gastritis, peptic ulcer and other disorders of the gastrointestinal tract.
Recipe 1: Red fish with rice in a slow cooker
Women often go on a diet. This recipe is perfect for those who are all trying to follow the figure and stick to the system of proper nutrition. No seasonings and spices, the complete absence of fat and the minimum number of calories: all this is perfectly combined in our recipe. Try it, and you will see for yourself the veracity of these words.
So, to cook a fish in a slow cooker with your own hands, take:
• Half a steak of red fish (medium fat - chum or pink salmon),
• Half a cup of long grain rice, such as Jasmine or Basmati,
• Glass of water,
• Butter - 2 tbsp. l
• Parsley - 1 bunch,
• Rosemary sprig,
• Salt and pepper.
From these ingredients you will get one serving of a delicious dinner. Accordingly, by increasing the number of components in half, you can concoct dinner for two.
Lubricate the bottom of the multicooker bowl with butter, set and turn on the “Baking” mode to heat it evenly. Salt and pepper the fish, pour the rice into the bowl, lay the steak and the sprig of rosemary on top. Set the “Rice” mode for 40 minutes, pour water into the bowl. After cooking, sprinkle with chopped parsley. If desired, it is allowed to grease the steak of red fish with sour cream or mayonnaise, and also sprinkle with grated parmesan cheese.
Recipe 2: Smoked sprats in a slow cooker
Once, in the days of the USSR, a jar of sprats was a real deficit. She decorated mini-sandwiches on a festive table and was equated by “prestige” only to red caviar. Today, sprats surprise no one, but the quality leaves much to be desired, because production has significantly reduced the price due to the use of liquid smoke - a dangerous carcinogen banned in many countries around the world. You can make smoked sprats yourself, without the use of harmful ingredients. At the same time you will be absolutely sure that your family eats only safe and environmentally friendly products.
Here's what you need to make sprats at home:
• Capelin fish - 1 kg,
• Black leaf tea - 1 tbsp. l
• Hot water - 1.5 cups,
• 4-5 bay leaves,
• Pea black and allspice,
• Salt, sugar,
• 3/4 cup of sunflower oil.
The fish must be thoroughly washed and removed from the inside of the head. This should be done carefully and carefully, as the capelin meat is very tender and runs the risk of falling out of careless movements right in the hands. The important point: be sure to remove the inner black film with a knife, otherwise the fish may taste bitter.
We put the washed-up fish into the multicooker bowl. Pour black tea with boiling water and leave for about 10-15 minutes. Strain it and pour it to the fish. Add bay leaves, black and allspice, salt and sugar. There is also pouring sunflower oil. We put on the multivark panel the “Quenching” mode for 40-45 minutes and wait for the allotted time.
While the fish is preparing, you need to regularly lift the multicooker lid and evaluate how much the liquid has boiled away. In some devices, water boils away too quickly, so it is important not to fry the fish, namely, to steam it.
After the end of the work of the multicooker, the fish must be very carefully taken with the help of a spatula, because it becomes so delicate that it can break into several pieces. Now you can enjoy amazingly delicious hot smoked fish cooked with your own hands.
Recipe 3: Fish in a Multicooker in Foil
A truly incredible aroma spreads in the kitchen, if you prepare the dish in foil, and before serving unwrap a thick envelope for baking. To cook in a slow cooker, it is allowed to take different varieties of fish to your taste, ideal: catfish, sea bass, silver carp or carp. The list of ingredients is quite acceptable to expand, complementing it with potatoes, eggplants, pineapples or even bananas.
So, if you decide to cook fish in foil, then this is what you need:
• Fish fillet,
• Mayonnaise or sour cream,
• grated cheese,
• Vegetables, for example, onions and tomatoes,
• Condiments to your taste, including pepper and salt,
• Foil.
Fish should be cut, remove the bones, sprinkle with spices and sprinkle with lemon juice if desired. Cut vegetables into thin rings. We unfold a sheet of foil, spread the fish on top, smearing it with mayonnaise or sour cream. Put vegetables on the fillet and sprinkle it all abundantly with grated cheese. Now you need to make a kind of foil of the foil, so that the juice does not flow out during cooking. The edges of the sheet lift and fasten them in two places. Next, you need to lay the foil on the bottom of the form for the multicooker and set the “Baking” mode for 35-40 minutes.
Thanks to the foil, the fish will be baked, but it will retain its shape, and the bowl of the slow cooker will not need to be washed from the remains of the dish.
Recipe 4: Steam fish in a slow cooker with broccoli
Dietary nutrition is a guarantee of a healthy gastrointestinal tract, as well as an excellent help if you try to stick to diets and try to lose weight. Steamed fish can be given even to babies with one condition: it is better to buy a non-greasy variety with the minimum amount of bones that are easy to remove.
So, what ingredients do you need:
• Boneless fish fillets (such as trout, pikeperch, mullet, or sea bass),
• Broccoli
• Water - one and a half glass,
• Salt and pepper,
• Sour cream.
In the fish carcass, it is necessary to make an incision along the fins and carefully separate the meat from the ridge with a sharply sharpened knife. Similarly, you need to do with the opposite side, cleaning out the insides and separating the meat from the ribs. Using special tongs, remove the bones, salt and pepper the fillets and put it together with broccoli in a steaming dish. On top of the fillet can be a little grease sour cream. Pour water on the bottom of the bowl and set the “Steaming” mode for about 20 minutes. Following the beep, which notifies of the end of the regime, take out the fish with vegetables and enjoy the unique taste of the finished dish.
Recipe 5: Delicious fish in a slow cooker with creamy spinach sauce
This recipe is quite simple in execution, but the finished dish looks like it was prepared by the chef of a prestigious restaurant. Ideal for him are fillets of tilapia, sole or ice fish.
To make your own fish sauce, you should take:
• Two prepared fillets,
• Sour cream,
• Spinach,
• Cream,
• grated durum cheese,
• Cilantro, parsley, dill,
• A tomato,
• Bell pepper.
Fish fillet should be put in a bowl greased with butter and turn on the cooking mode called “Baking” for 10-15 minutes. It is preferable to do this with the lid open, as the fish will need to be turned over several times. While our fillet is roasting, prepare the sauce: mix 2 tbsp. l cream, 2 tbsp. l sour cream, add finely chopped spinach and greens. Mix well and thickly coat our fish. Cut the tomato into rings and chop the bell pepper and place the vegetables directly on the sauce. Pour the remaining mixture of greens with cream onto vegetables and sprinkle with grated cheese. We reset the “Baking” mode for 30 minutes, close the lid and wait for the end of cooking. Now you can get our fish.
Secrets of the right cooking fish in a slow cooker
To cook fish brought only positive emotions and excellent results, and not unexpected surprises, do not forget about the important secrets:
1. When cleaning the fish, be careful with the entrails. A rancid gall bladder gives it a rancid taste; therefore, it is important not to crush it during cleansing.
2. If you want to get a richer flavor and light aroma, you should first marinate the fillet in lemon juice and spices. This is especially true for red fish, because the lemon gives its meat a delicate flavor.
3. Decided to fry fish in a slow cooker? Make a pre-breading of flour and spices. And in order not to stain the tabletop and the objects around, just pour the breading in a plastic bag, fold the fish pieces there, tie it up and shake well.
4. Want to get a crisp? Set the “Frying” mode and do not close the multicooker lid. Otherwise, your fish will simply be steamed inside an airtight container. 5. Salting fish is better at the stage of preparation for cooking, and not during it.
6. Try to always buy only fresh fish. Not everyone can defrost frozen fillets properly, and as a result, they break up during cooking. If you did not manage to acquire a newly caught fish, then thaw the meat in advance, for example, leaving it in the fridge for the night. Do not try to put it in hot water in order to speed up the defrosting process. This will only worsen the quality of the meat.
7. In order for the fish fillet not to float in a puddle of ice residues during thawing, it is better to put it in a colander and place a pan or a deep plate under it. And on top of the meat, cover with cling film, so the skin will not dry out.
8. In order for the fish to be well salted, it is enough to put it in water with salt dissolved in it.
We hope our advice will be useful to you and you will be able to cook with your own hands the most delicious and healthy fish that your loved ones will like.
