Ryba po japońsku: A Unique Twist on a Classic Polish Dish

In a large pan, heat the oil over medium heat.
Add the onions and cook until softened. Then, add the carrots and bell pepper, stirring occasionally until tender.
Stir in the tomato paste, followed by the tomato passata. Mix well.
Add vinegar, sugar, paprika, salt, and pepper. Simmer for 5-7 minutes until the flavors meld together.
Assemble the dish:

In a serving dish, layer the fried fish and pour the sauce generously over it. Repeat the layering if necessary.
Allow the dish to sit for at least 1-2 hours (or overnight) in the refrigerator for the flavors to develop.
Serving and Storage Tips
Serving: Ryba po japońsku can be served cold or at room temperature. It’s ideal as a starter or a main dish, accompanied by fresh bread or boiled potatoes.
Storage: Store the dish in an airtight container in the refrigerator for up to 3 days. The flavors improve the longer it sits.
Variations
Vegetarian Twist: Replace fish with firm tofu or eggplant slices, following the same frying method.
Spicy Kick: Add a dash of chili flakes or cayenne pepper to the sauce for a spicy version.
Different Vegetables: Experiment with zucchini, celery, or even mushrooms for added texture and flavor.
FAQs
1. Is Ryba po japońsku actually Japanese?
No, the dish is purely Polish despite its name. The “Japanese” label likely refers to its unique preparation method or exotic appeal.

2. Can I use frozen fish?
Yes, but make sure the fish is fully thawed and patted dry before breading and frying to ensure a crispy texture.

3. Can I freeze this dish?
Freezing is not recommended as the sauce can become watery, and the breaded fish may lose its crispiness.

4. How far in advance can I make this dish?
You can prepare it up to 24 hours in advance. In fact, the dish tastes better the next day as the flavors meld together.

Enjoy this delightful dish that’s both simple to prepare and rich in flavor—a testament to the creativity of Polish cuisine!