How to learn how to cook delicious fish under a marinade

Kitchen appliances and utensils:

• non-stick frying pan with high sides;
• knife;
• cutting board;
• deep capacities;
• deep container with a lid for the finished dish;
• glass.

Ingredients

Step cooking

1. Pour salt and sugar into a deep container to taste. Fill with water and stir well. Further on the recipe, we will not salt the fish.
   
2. Cut 400 grams of pollock fillet into small pieces and place in water. Leave to marinate for at least 15 minutes.
   
3. We peel two onion bulbs and one large carrot. Thoroughly wash the vegetables and chop the onion into slices or petals, and the carrots in small strips.
   
4. We drain the water from the fish and slightly dry it.
   
5. Pour 40 grams of vegetable oil onto a non-stick pan and put it on the stove. Blend all slices of pollock in 100 grams of flour and gently place in heated oil. Fry until golden brown on both sides.
   
6. We shift from the pan to a deep glass bowl.
   
7. Pour another 50 grams of vegetable oil onto the non-stick frying pan, wait until it heats up and spread the chopped onions.
   
8. Slightly simmer the onion, add the chopped carrot to it and simmer for 4-5 minutes over medium heat.
   
9. Add sugar to taste and simmer for 3 minutes to dissolve.
   
10. Dilute in 70 grams of pure water one and a half teaspoons of vinegar 9% and pour into a skillet.
    
11. Add 4-5 peas of black pepper, 2-3 bay leaves, 40 grams of tomato paste and a little salt and 50 grams of water. Mix everything well and leave to simmer for about 7 minutes and remove from the stove.
    
12. When the marinade is ready, fill it with our fried fish, let the dish cool, cover with a lid and place in the refrigerator for a day. Of course, you can serve it immediately after cooking, but so the fish will not have time to soak in the aromas and juices of the marinade.
    

Decoration methods and serving options

• Fish under the marinade will go well with friable rice with vegetables, boiled and baked potatoes.
• Feel free to serve dry white wine as a drink. It perfectly accentuates the taste of fish and adds sophistication to your dinner.
• Such a dish is served cold, but if desired, you can slightly warm it up.

Video recipe

In this video you can see how to cook a fragrant and delicious fish under the marinade. This dish will delight your loved ones not only on weekdays, but also decorate any holiday table.

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