1. I use cod fillets for this recipe, but you can choose the fish of your own taste. You can cook fish steaks in the same way, for example, simple pollock, but I don’t like to take away the bones, so I immediately take the fillet.
I choose a freshly frozen product that has not been subjected to numerous frosts and has not lost its benefits and taste. Can you share which fish you used?
When frying, fish may begin to fall apart, especially for a fresh product. To avoid this, I take half a teaspoon of salt and mix it with water (about 50-100 grams is enough).
I mix and pour the fish with the resulting brine. I leave it to soak for 5-7 minutes.
2. At this time, I clean and wash all the vegetables well. I add bell pepper at my own discretion, so you can exclude it from the recipe if you are intolerant.
I cut the onion into thin half rings and put it in a bowl.
3. I cut the carrots into thin strips so that the dish is not only tasty, but also attractive. If you do not have time and desire for this, just grate it on a coarse grater. I also put it in a separate bowl.
4. Bulgarian pepper I take a sweet, rich red color, which will bring colors to the finished dish. I cut it thin beautiful straw. I pour the cut into the third bowl.
I remove the core from the tomatoes. Good ones, delicious tomatoes in winter period can be difficult to find, so you can replace them with tomato paste or tomatoes in their own juice.
5. I put a frying pan on the stove and heat the vegetable oil on it.
6. I drain the water from the fish and sprinkle it lemon juice to get rid of strong odor.
I dry each piece of fish with a paper towel, roll it in and spread it on a hot frying pan. We do not fold the pieces tightly, it is better not to be lazy.
7. Fry everything in two sets. I cook with the lid open over medium heat on both sides until golden brown.
8. In another pan, I start cooking vegetables. I pour vegetable oil on it and heat it up.
I start frying vegetables with onions. It is enough to cook it for half a minute until translucent.
10. Then I reduce the heat to a minimum and spread the tomato halves on top of the mixture of carrots and onions.
11. I cover everything with a lid and leave it for a couple of minutes. During this time, the skin will move away and I will calmly remove it.
12. After a couple of minutes, I open the lid and put the tomatoes in a bowl to cool down a bit. I add to the pan bell pepper and again I add fire, setting it to an average value.
13. At this time, I peel the tomatoes.
14. I cut them into medium-sized cubes.
15. I send tomatoes to the rest of the vegetables in the pan and add seasonings, sugar. To add sourness, you can pour a little vinegar or salt, but this is up to you. How to make a more versatile and strong taste?
16. Mix everything thoroughly, cover with a lid and leave to simmer over low heat for 3-5 minutes.
17. Now the stewed vegetable mixture is divided into two parts. I take another pan and spread some of the marinade on it, creating a pillow for the fish. Fried fish is laid out on top of it.
18. I cover the fish with a “blanket” from the remaining marinade.
19. Pour some boiled water into the pan.
20. I leave it all to stew together over low heat under the lid for 10 minutes. You can also bring it to readiness in the oven.
21. After this time, turn off the stove and remove the lid. To use the fish as a hot dish, it is enough to leave it to brew for an hour and you can serve it.
marinated fish, classic recipe with photo step by step, which we will consider today, refers to the dishes of post-Soviet cuisine. On almost any festive table of that time, one could see sea marinated with carrots, onions and tomato sauce. Any sea fish, even frozen and not the first freshness, with the help of plain gravy, turned into a beautiful, tasty and mouth-watering dish.
Through small tricks and resourcefulness of the housewives of that time, truly many culinary masterpieces, which, despite the time, do not lose their relevance even today, one has only to think about the Potato cake, the Nuts with Condensed Milk cookies, the Olivier salad and the Fur Coat.
For cooking fish under the marinade, both fish fillets and pieces of fish carcasses are used. Most often they take sea fish - hake, pollock, cod, pangasius,. From river fish use carp, pike perch, pike. The technology of cooking fish under the marinade is simple and accessible to everyone and consists in stewing fried pieces of fish in a marinade of onions and carrots. Fish under the marinade can be cooked both on the stove and in a slow cooker, oven or microwave.
Depending on the method of preparation, you should choose the appropriate dishes. For the oven, glass, faience and ceramic forms are used, in particular pots. This dish is suitable for microwave ovens. To cook fish under the marinade on the stove, you can use a saucepan, stewpan, goose or frying pan.
Now let's see how it's done marinated fish - recipe with photo step by step.
Ingredients:
- Pollock or any other fish - 1 kg.,
- Onion - 300 gr.,
- Carrots - 500 gr.,
- Flour - about 50 gr.,
- Tomato sauce - 4 tbsp. spoons,
- Salt and spices - to taste,
- Bay leaf - 1-2 pcs.,
- Sunflower oil
Marinated fish - recipe
To cook fish under the marinade, you need to peel the onions and carrots. Onion cut into cubes or half rings.
Carrots for this recipe must be grated.
Put carrots and onions in a pan with vegetable oil. Add water or fish broth obtained from fish head and tail.
Simmer the vegetables for about 7 minutes over low heat. Add tomato sauce (ketchup), spices and salt.
Instead of ketchup or tomato sauce, tomato paste is allowed in this marinated fish recipe. As for spices, spices such as black and allspice, coriander, paprika, curry, turmeric, cumin, anise, thyme and fennel. For a more pronounced taste of the marinade, you can add cloves, cardamom and bay leaf. Simmer the fish for another 2-3 minutes. Vegetable marinade for stewed fish ready.
Now you can start preparing the fish. sea fish defrost. Cut off the head. Open the belly and remove the innards. After this procedure, wash the fish cold water. Cut it into pieces 5-6 cm thick.
Dip the fish pieces in flour.
Share on hot pan With butter.
Fry on each side for 3 minutes.
After that put on the fish stewed carrots with onions and tomato sauce.
Stir the fish with a spoon so that it is covered with the marinade. Cover the pan with a lid. Stew the fish under the marinade for another 5 minutes. Marinated fish according to the classic recipe ready.
Marinated fish. A photo
Marinated fish, a dish known to everyone who has not tried it for a second, hot with mashed potatoes or as a cold snack.
A versatile dish that is suitable for both holiday table as well as in the daily menu.
Very easy to prepare, does not require any special products, quickly prepared and very tasty.
You can take almost any fish for its preparation, it is better, of course, one in which there are few small bones, sea, river, fresh, salty, although then we will first need to soak it from salt.
The rest of the ingredients are onions and carrots.
Classic marinated fish recipe
The easiest recipe since our grandmothers
We will need:
- fish fillet cut in portions 400 gr
- one large onion
- 4 - 5 carrots
- tomato paste, can be cooked with tomatoes or a mixture of tomato paste and tomatoes
- vinegar,
- salt,
- pepper
We cut the onion in half rings, you can finely dice, in general, as you like or you are used to
Grate carrots on a coarse grater, it is better, of course, to cut it into thin strips
Salt the fish pieces, pepper on both sides, roll in flour
We heat the vegetable oil in a pan and lay out the fish, fry on both sides, it is not necessary to bring it to readiness, it is enough that it seizes with a light crust
We remove the fried pieces, add, if necessary, vegetable oil and fry the onion until transparent.
We spread the carrots and fry with onions
Adding tomato paste with tomatoes, if you use only tomato paste, you need to dilute it with water to a state of sour cream, if you use only tomatoes, then it is better to remove the skin and finely chop or scroll through a meat grinder
Let it fry a little, add water so that the onions and carrots are covered with water, add bay leaf, a few black peppercorns, salt and add sugar to taste, let it boil for a couple of minutes
Add a little vinegar, here already look at your taste preferences, if you have a marinade with tomatoes, then they already give sourness, so try the marinade, adjust to taste, you can add a little red pepper for spiciness.
We put the fried fish pieces in the marinade and distribute them so that the vegetables are under the fish and above the fish, if you have a lot of pieces, you can lay them out in layers
Add water to the top layer of vegetables, cover with a lid and simmer until the fish is ready for 5-10 minutes, it depends on the size of your pieces.
When ready, put everything into a saucepan, let it brew a little, you can eat it hot with a side dish, or you can let it cool, refrigerate and serve as cold appetizer.
Fish in the oven is very easy to prepare and will not take you much time.
Everything you need to prepare it. IN this recipe coho fish is used, you can take any, the main thing is that it be dense and without small bones
First you need to cut the coho salmon into steaks and salt the flour
Then roll the steaks on both sides in flour
Then they need to be fried on both sides in vegetable oil in a frying pan until golden brown
Onion cut into half rings
Grate carrots to prepare Korean carrots
Fry onion in vegetable oil until translucent and add carrots
Since carrots require a lot of oil when frying, I advise you to add a couple of tablespoons of vegetable oil
Add 2 cups of boiled water, 3 - 4 tbsp. spoons of tomato paste
Mix everything, add salt, sugar, black peppercorns, bay leaf and cloves
Again, mix everything well, add another glass of water, simmer over low heat with closed lid 10 – 15 minutes
When the marinade is ready, put half of the marinade in a baking dish.
Put the fish on top
Put the rest of the marinade on the fish, cover with foil on top and put in the oven, heated to 180 degrees, for about 40 minutes
The fish under the marinade is ready, the aroma is amazing, it can be served hot, but it is especially tasty when it cools down and stands in the refrigerator for about 8 hours, then it will be great snack for any table.
Watch the video on how to cook fish under the marinade according to Lazerson's recipe
Video recipe for cooking fish under the marinade in a slow cooker
Fragrant fish under tomato marinade with vegetables - a win-win (although not very suitable for aesthetes, if you do not remove the bones in advance) classics of Soviet cuisine. The chronic shortage of everything aroused remarkable ingenuity and culinary ingenuity in cooks. They cooked to the point of banality simple, but delicious dishes literally from nothing. Through their common efforts, many favorite and still popular goodies appeared - milk cakes, “Herring under a fur coat”, semolina meatballs with jelly, sausages in dough, including appetizing marinated fish. A classic recipe with a photo step by step and, I hope, is presented in this article in an accessible way. Cooking fish with lots of vegetables and tomato sauce is actually quite simple. The most difficult stage is probably the filleting of the main ingredient. And with the cutting of vegetables, frying and stewing, you can handle effortlessly. As a result, you will tenderest fish, soaked with onion-carrot roast in spicy-tomato sauce. Well, very tasty!
Required products:
For marinade:
For the base of the dish:
How to prepare fish under a tomato marinade (a classic recipe with a photo step by step):
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The dish actually consists of two parts. They can be cooked in parallel or in series. I suggest starting with the marinade. It is made on the basis of simple vegetables - onions, carrots and tomatoes. And in Soviet time more often they used tomato paste, fruit drink or juice, because they served marinated fish mainly in winter. First prepare the carrots. Wash it and cut into thin strips. If you like the marinade to be more uniform, similar to gravy, then grate the carrots on a coarse grater. So it will boil better when stewing and will be less noticeable in the finished dish. |
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Chop the onion into small cubes or half rings. |
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Fry chopped vegetables in vegetable oil. First, carrots. |
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When it becomes soft, add the onion. Stir. Cook over low heat until the vegetables are browned and soft. You can also put parsley or celery root in the marinade for fish. Clean and cut into thin strips. Put to fry at the same time as carrots. But keep in mind that these roots have a strong aroma and specific taste. So don't put too much in. |
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When the vegetables are soft, add the concentrated tomato paste. You can immediately add spices with salt and sugar. Stir. Instead of tomato paste for the marinade, you can use canned homemade juice or mashed tomatoes. Also delicious fish obtained with the addition of fresh tomatoes. To do this, peel them from the skin and grind in a blender or twist through a meat grinder. If desired, rub the mass through a fine metal sieve to get rid of the seeds. In this case, additional liquid will be needed much less. |
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Pour in hot water. Stir the contents of the pan at the same time to make sure the tomato sauce is even. You need about 1-1.5 cups of liquid (depending on the desired marinade density). Cover with a lid. Simmer for 15-20 minutes until vegetables are cooked. If there is not enough acid in the tomato for classic taste marinade fish, add vinegar at the end of the stew. It is advisable to remove the bay leaf, as it will give ready meal bitter aftertaste. The rest of the spices can be left. Instead of drinking water, you can use fish broth. With it, the taste of the dish will be more saturated. You can cook the broth from the tail, head, fins and bones of the fish, which will remain after cutting. Also suitable and vegetable broth. |
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The marinade is ready, it's time to fish. In principle, it can be prepared and processed while stewing vegetables in tomato. Almost any fish is suitable for this dish. But it is better to take a dense one so that it keeps its shape well. I usually use pollock or hake. It is advisable to cut the fish into fillets so that during the meal you are not distracted by taking out the bones. But if you are in a hurry, just cut the carcasses into small portioned pieces. It is better not to remove the skin. In general, it is not necessary to fry the fish before pouring the marinade. Of course, classic version heat treatment. But if you want to make the dish less high-calorie, boil or bake the fish. |
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Blot the resulting blanks with napkins and roll in flour. |
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Fry on both sides until golden brown. The fish should not remain raw inside, because we will not stew it anymore, just fill it with marinade. There is another way to prepare this dish, in which pieces of fish are briefly stewed in tomato-vegetable sauce. You can get acquainted with it in this. If the fish remains raw, bake for 5-7 minutes at a temperature of 180 degrees. |
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Put the fried fish pieces in a deep pan. Top each layer with sauce. After complete cooling, rearrange the dish in the cold for 6-8 hours. |
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Such marinated fish is traditionally served cold. When serving, you can sprinkle with fresh herbs. |
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For the dish "fish under the marinade" Suitable for almost any boneless fish. In this material you will find a classic recipe for cooking fried white fish (for example, pollock), as well as a marinade for it from carrots and onions. big fish it is necessary to cut into portioned pieces, and small - to fry whole. Then it must be peppered, salted and fried in vegetable oil, previously rolled in flour, until fully cooked.
For fried fish marinade cooks very quickly. For a regular marinade, you need onion, carrots and parsley. Carrots must be rubbed on a coarse grater or cut into curly slices, as well as thin long strips. The beauty of the marinade will depend on how you cut the carrots.
Fry onions and carrots in vegetable oil, then put in a saucepan, pepper, salt and simmer for 10 minutes, adding bay leaf, black peppercorns, parsley, cinnamon, cloves, tomato juice or puree. Then add broth, salt, sugar and vinegar. After boiling the marinade, immediately turn off the fire. delicious condiment needs to be chilled.
Put the fish in a saucepan or glass container and pour the resulting marinade. Put the pan with cooked fish in the refrigerator for several hours so that the fish is well saturated with marinade juices.
Fish fried in marinade. This recipe takes 40 minutes to prepare.
Ingredients for 2 servings:
- boneless white fish (fillet) - 500 grams;
- carrots - 2 pieces;
- onions - 2 pieces;
- salt pepper;
- vegetable oil;
- sugar - 1 teaspoon.
Cooking:
pepper the fish fillet, salt, fry in vegetable oil, previously rolled in flour;
onion, cut into half rings, as well as grated carrots, fry until transparent in vegetable oil;
add sugar, vinegar, tomato paste, pepper, salt and fry for 3-5 minutes;
put the fish in a prepared form, pour the prepared marinade, cool and refrigerate.
Classic recipe with photo step by step cooking fried fish and marinade for it:
The fish under the marinade, as shown in the photo, will be ready in a few hours.
You can use the following recipe for cooking cod under a delicious marinade
Ingredients:
- gutted cod - 500-800 grams;
- large carrots - 3 pieces;
- onions - 3 pieces;
- tomato paste - 2 tablespoons;
- black pepper with peas - 6-10 pieces;
- salt to taste;
- cloves - 6-8 pieces;
- vinegar 9% - 1 tablespoon;
- sugar - 0.5-1 tablespoon;
- vegetable oil - 6 tablespoons;
- bay leaf - 3 pieces;
- water - 1.5 cups.
Cooking:
rinse the cod under running cold water, then cut into pieces and immediately salt and pepper;
fry the fish until golden brown, using vegetable oil, previously rolled in flour;
marinade: lightly fry the onion in half rings and grated carrots on a coarse grater in vegetable oil over medium heat. We simmer everything for 10 minutes under the lid with the addition of cloves, black peppercorns and tomato paste;
mix everything thoroughly and continue to simmer for another 5 minutes. Then add water, sugar and salt;
after boiling, simmer for 5-8 minutes, add bay leaf, vinegar. Again simmer for 5 minutes;
fold twice in layers: fried fish and marinade;
put the pan on fire for 20 minutes so that the cod is saturated with marinade.
This fish should be served chilled.
Pollock cooked with marinade
Ingredients:
- pollock;
- vegetable oil;
- salt to taste;
- flour;
- for the marinade: 2 large carrots, 2 large onions, 2 tablespoons of mayonnaise, 250 grams of sour cream, 1 teaspoon of 70% vinegar, 1 tablespoon of sugar and salt to taste.
Cooking:
fry the onion in half rings in a pan with grated carrots;
add salt, sugar, vinegar, mayonnaise, sour cream and a little water;
simmer until tender on low heat for 15 minutes;
fry the rolled fish in flour and salt in vegetable oil;
put a small amount of marinade on the bottom, and on top - a layer of fish, then again a layer of marinade;
close the lid and let the pollock brew under delicious marinade at least 30 minutes.
This dish is eaten cold and hot.
♦ VIDEO. STEP-BY-STEP RECIPES FOR BEGINNERS:
