Marinated fish is a simple but very tasty dish that can be obtained from any kind of fish and does not require rare ingredients. You only need the most common spices and a little patience to wait for the fish to be soaked in the delicious sauce.
It is necessary
-
- 1 kg of fish;
- 1 cup flour;
- salt;
- dried dill;
- vegetable oil;
- pepper.
- For the marinade:
- 3-4 carrots;
- 2 onions;
- 200 g tomato paste;
- 150 ml vinegar (3%)
- 0.5 tsp Sahara;
- vegetable oil;
- salt;
- peppercorns (5-7 pcs.);
- bay leaf (2-3 pcs.);
- cloves (3-5 pcs.).
Instructions
Step 1
Peel the fish, rinse in cold running water, pat dry and cut into small pieces, up to 4 centimeters wide.
Step 2
Place in an enamel or glass bowl, salt and pepper, add spices to taste, cover the bowl with a lid or cling film, refrigerate for 30-40 minutes.
Step 3
Sift 1 cup flour into a separate bowl, add salt and dried dill to taste, mix thoroughly. Pour 1 tablespoon of vegetable oil into a frying pan, heat slightly.
Step 4
Remove the fish from the refrigerator, dip each bite in the sifted dill flour and place in the hot oil in a skillet. Fry until golden brown, about 5-6 minutes on each side. Transfer the cooked fish to a separate bowl.
Step 5
Prepare the marinade: take the onions and carrots, wash, peel, cut the onion into thin half rings, grate the carrots on a coarse grater.
Step 6
Pour 1-2 tablespoons of vegetable oil into a frying pan, heat slightly, put onions, fry until light golden yellow, add carrots, mix thoroughly and fry almost until tender for 5 minutes.
Step 7
Add 200 grams of tomato paste, stir and fry for another 5-6 minutes, pour in 50 milliliters of boiled water and cook over low heat for another 5 minutes.
Step 8
Mix in a separate bowl 150 milliliters of 3% vinegar, 0.5-1 teaspoon of granulated sugar, 4-6 peas of black (or other) pepper, 2-3 bay leaves, 4-5 buds of dried cloves.
Step 9
Pour the resulting mixture into the skillet with the marinade, mix thoroughly until it becomes uniform, and simmer over medium heat for another 10 minutes, stirring constantly. Remove the pan with the prepared marinade from the heat, close the lid and let simmer for 5-8 minutes.
Step 10
Put half of the fried fish in a cauldron or deep frying pan, pour half of the warm marinade on top, then put the other half of the fish and cover it with the remaining marinade. Close the dish with the fish with a lid, cool at room temperature and put in the refrigerator for 3-4, or better - for 6-8 hours.
