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Ingredients for cooking fish under a vegetable marinade
- White fish (hake, cod), fillet 500 g.
- Carrot (medium) 2 pcs.
- Onion 1 pc.
- Tomato paste 30 g
- Celery root 30 g
- Sugar 1-2 tsp
- Table or apple vinegar 2 tbsp.
- Flour for breading fish
- Refined vegetable oil for frying
- Bay leaf 1 pc.
- Ground cinnamon 1/5 tsp
- Clove (whole) 3 pcs.
- Allspice Peas 5 pcs
- Salt to taste
- Main ingredients: Cod, Onion, Carrot, Celery
Inventory:Cutting board, Knife, Grater large or Korean-style carrots, Large plate, Small plate - 2 pcs, Frying pan - 1 pc, Frying pan with high sides, Shovel, Dining spoon, Tea spoon, Fork
Cooking fish under a vegetable marinade:
Step 1: Prepare the vegetables for the marinade.
Peel the carrots and rub on a coarse grater or grater for carrots in Korean. The second option is more beautiful, but the taste of the fish does not depend on it, so do as you like.
Is it possible to do without celery? It is possible, but the marinade will lose its spicy, refined note, and the fish will turn out not so tasty. Peel a small piece of celery and also grate it, transfer to a carrot.
If you want to impress, you can work hard and chop the carrots and celery with thin strips. But only if you are confident in your abilities - curve cutting is not the best way to demonstrate culinary skills.
With onions, everything is simple: peel, cut into half rings and transfer to a small plate.
Step 2: Cook the vegetable marinade.
We put the pan over medium heat, pour a little oil and spread the onion, fry it until it becomes translucent and soft. Add carrots and celery, fry about 10 minutes. The onion should turn light yellow. Then add the tomato paste, mix and fry the vegetables 7-10 minutes. Pour two glasses of warm boiled water, add vinegar, pepper, cinnamon, cloves, sugar and salt to taste. Cooking 15-20 minutes and at the end add a bay leaf. While the marinade is preparing, you can fry the fish.
Step 3: Prepare the fish.
For cooking fish under a vegetable marinade, it is best to use white fish of the cod family: hake, pollock, cod; in the classic version, sea perch or Far Eastern navaga are prepared. I think that now, when supermarkets offer the most diverse choice, it will not be difficult to buy a suitable fish. Or maybe you were lucky enough to live on the sea coast, and your fish swam yesterday?
In any case, we cut the fish on a fillet with skin, remove the costal bones, salt and roll in the flour.
Step 4: Cook the fish under the vegetable marinade.
We heat the pan over medium heat, pour a little oil and fry the prepared pieces of fish on both sides until golden brown.
Put slices of fried fish fillet in a pan with marinade, and then “drown” them with a fork.
Put the pan on a small fire, cover and simmer the fish for about 10 minutes. Turn off the heat and let the fish cool and insist a little.
Step 5: Serve the fish under a vegetable marinade.
Fish with vegetable marinade can be served with boiled potatoes or mashed potatoes, buckwheat or rice. She is good in hot and cold. And what a delicious marinade! If you serve fish without a side dish, then fresh bread with a crisp crust will help to cope with the remains of the marinade.
Enjoy your meal!
- Marinade can be prepared without tomato paste, then the taste of the fish will be more pronounced.
- The fish can not be cut into pieces, but fry whole, then put in a baking dish, pour the marinade and put in the oven for 15 minutes, preheated to 180 degrees. Such fish can be beautifully served at the festive table.