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Japanese-style fish is better than Greek-style fish DAMIAN KITCHEN FROM THE KITCHEN INGREDIENTS: 2 fillets of hoki or 1.2 kg of other boneless fish DOUGH: 1 cup of wheat flour 1 egg half a teaspoon of salt half a teaspoon of old Polish garlic flat teaspoon of turmeric 1 cup of milk half a teaspoon of pepper BRIDGE: 0.5 cup of water 25 ml of apple vinegar 25 ml of oil or olive oil 1 teaspoon of sweet paprika 3 tablespoons of sugar 5 tablespoons of tomato puree 30% 1 teaspoon of salt VEGETABLES: 200 g of canned peppers 200 g of canned cucumbers 140 marinated mushrooms 3 medium onions FOR THE FISH SPICES: thyme salt pepper FOR FRYING: oil olive oil