Fish under the marinade is a tasty and healthy dish that even a novice hostess can cook. In addition, it looks quite appetizing and can even decorate a festive table.
Pick your recipe
You will need
-
- fillet of any fish;
- some flour;
- carrots 3 pcs;
- onions 3 pcs;
- tomato paste 50 g;
- refined vegetable oil;
- cloves 4 inflorescences;
- vinegar 9% 1 tbsp. l;
- bay leaf 2 pcs;
- black pepper;
- sugar
- salt to taste
- glass of water;
- greens.
Instruction manual
1
Take the fish fillet and rinse it well under running water. Put it on a cutting board and cut into medium sized pieces. Take a wide dish and mix flour and salt in it.
2
Pour oil into a pan and put on a large fire. If there is enough oil, when frying, a beautiful crust forms in the fish, and inside it will retain all the tenderness and juiciness.
3
Roll the pieces of fish in the cooked flour in turn and put in a pan with boiling oil. Do this carefully so as not to get burned with hot spray. The fish will be ready quickly, so quickly turn it over and lay it on a pre-prepared paper towel that absorbs excess oil.
4
Peel and wash the onions with carrots. Cut carrots into thin strips or grate in a coarse grater, and onions in half rings. Put them in a preheated oil pan. Toast constantly stirring. After 5 minutes, add tomato paste, bay leaf, pepper, cloves to the vegetables. Mix everything, cover and leave for another 7-10 minutes.
5
After that pour a glass of water, add salt and sugar, vinegar. Put out another 5-6 minutes. The marinade is ready.
6
Fried a beautiful dish, pour the cooled marinade and refrigerate for several hours.
note
This dish is better to cook in the evening, so that overnight the fish is saturated with marinade. Before serving, you can decorate the dish with sprigs of parsley or other herbs.
Useful advice
If desired, make fish under the marinade in layers. Put on a plate a layer of fillet, then marinade, again fish and marinade.