Roasted Black Grenadier with Pak Choi Cabbage

Prepare the marinade in a separate container. To do this, mix all the ingredients: honey, soy sauce, 200 ml of water, thyme, crush the garlic and add the coarsely chopped ginger root. Cut the fish fillet into large portions, dip in the marinade and leave in the refrigerator for 30-40 minutes.

Blot the marinated fillets with a paper towel, breaded in flour and fry in vegetable oil on both sides until golden brown.

Put the fried fish in a mold and bake for 10 minutes at 180 degrees.

Blanch (scald) the pak choy cabbage in boiling water for 30 seconds. Then fry with the addition of oyster sauce. Separately, in a large amount of vegetable oil (as in deep fat), fry the potatoes until golden brown. Put pak choy cabbage and fish poured with sauce on a plate, and next to it is a side dish.