→ How to prepare a delicious marinade for fish. Marinated fish (classic recipe)

How to prepare a delicious marinade for fish. Marinated fish (classic recipe)

Theater begins with the hanger, and a good lunch or dinner begins with appetizers. They are served mainly to stimulate the appetite, so they are often prepared with the addition of spices, seasonings and marinades.

A good choice of one of these dishes is a recipe for delicious fish in a fragrant marinade with vinegar, carrots and onions. In addition, its preparation does not take much time and effort.

For fish with carrots, onions and vinegar, you can use herring, herring, flounder, mackerel, hake, pink salmon, pike perch, etc. The well-known pollock will take on a completely new taste under the aromatic vinegar marinade with vegetables. Therefore, you can experiment with any type of sea or river fish.

Additional Information! To fully enjoy the taste of the appetizer, it is better to marinate boneless fish fillets.

Fillet can be marinated different ways: raw, pre-fried or baked, steamed or boiled. Fish marinated in vinegar becomes very soft, tender and literally melts in your mouth.

The cooking principle is the same in all cases: the prepared pieces are placed in a bowl, poured with marinade with vegetables and the appetizer is left for several hours in a cool place.

Classic recipe

The recipe, which is called “classic” in all cookbooks, is very simple. This is the easiest way to start learning how to cook marinated fish with vinegar.

Ingredients:

  • 500 g fillet of any fish;
  • 1 onion;
  • 1 clove of garlic;
  • 3 large carrots;
  • 5 tbsp. tomato paste;
  • 5 tbsp. ;
  • 2-3 bay leaves;
  • flour for frying;
  • 5 black peppercorns;
  • 1 tsp Sahara;
  • 3-4 pcs of cloves;
  • salt (to taste).

Cooking method:

  1. Roll the prepared fillet pieces in flour and fry until golden brown.
  2. For the dressing, lightly fry finely chopped onions and carrots, add to them tomato paste, vinegar, spices, sugar. Simmer over low heat for 15-20 minutes.
  3. Pour the still hot marinade over the chilled fish, remove the bay leaves and leave for 5-6 hours.

IMPORTANT! Try not to overcook the vegetables, this will make them too soft.

To prepare a marinade of fresh carrots and onions with vinegar, you can use or. Their distinctive taste and aroma diversify classic recipe.

Additional Information! If the marinade turns out to be too thick, you can add water or fish broth to it until it reaches the consistency you need.

The fastest fish recipe

If you want to quickly marinate fish in vinegar with onions and oil, instead of frying it in flour, you can boil it, while simultaneously preparing the marinade.

Ingredients:

  • 0.5 kg fillet;
  • 0.5 kg carrots;
  • 1 onion;
  • 50 ml;
  • 3 tbsp. tomato paste;
  • 1-2 bay leaves;
  • 5 peppercorns;
  • 2-3 pcs. carnations;
  • 1 tsp Sahara;
  • salt (to taste).

Pour the prepared marinade over boiled or steamed fish and leave for three hours. Prepare the marinade as in the previous recipe.

Fish "He" with vinegar

Spicy foods began to appear more and more often on the menu. Korean salads which are served before the main courses. Those who love these snacks can easily prepare them at home. One of the popular recipes is “He” salad from fish with carrots and onions.

Ingredients:

  • 500 g fish fillet;
  • 2 pcs. large carrots;
  • 3-4 pcs. onions;
  • 4-5 cloves of garlic;
  • 100 ml
  • 100 ml vegetable oil;
  • 1 tsp. Sahara;
  • spices to taste (salt, hot peppers, coriander, sesame, etc.).

Additional Information! The traditional snack Heh is prepared from raw fish without additional heat treatment. Therefore, you need to pay close attention to its quality when purchasing.

Cut the fillet into long thin pieces - the thinner they are, the faster they will marinate. Pour in vinegar and add a little salt.

Important! The fish should be marinated for no more than one hour, otherwise the dish may turn out to be too sour.

Bring the vegetable oil to a boil in a frying pan, add all the spices, stir and leave to cool.

Prepare the vegetables:

  1. cut the onion into thin half rings;
  2. grate the carrots (it is better to use a special one for Korean carrots);
  3. The garlic can be finely chopped or squeezed through a press.

Add all ingredients to the fish, add oil and spices and mix gently.

IMPORTANT! Soy sauce (50 ml) is often added as a seasoning. It is quite salty, so the amount of salt in the recipe needs to be reduced.

Place the snack in the refrigerator for several hours. The longer it sits in a cool place, the tastier it will be.

Oddly enough, by cooking according to the same recipe, each housewife gets her own “own” taste. Especially if ingredients are added “to taste” or “optional”. However, there is general recommendations that will help in preparing the dish:

  • Pay attention to the quality of the fish you buy:
    - the cooled surface should be elastic, shiny, smooth (without “failures” of scales), without cloudy mucus. Dark gills, cloudy sunken eyes and an unpleasant odor indicate a spoiled product;
    — It’s more difficult to choose ice cream. Please note that it is not frozen (“dried” from long-term storage), without “rusty” spots on the surface. The smell will indicate that the product is obviously spoiled.
  • After defrosting, salt the fish fillet and leave for 15 minutes so that it does not break when frying;
  • It is better to boil mackerel or horse mackerel, and fry flounder, hake, and pollock;
  • Place large pieces for cooking in cold water, small pieces immediately into hot water;
  • If you cook “dry” varieties (hake, cod, pike perch) or herring, add a little milk to the water. This will make the fillet more juicy and tender;
  • To get rid of the specific fishy smell when frying, add some raw potatoes to the pan;
  • Lightly fry the vegetables for the marinade until golden brown. Overcooked, they will be too soft and will change the overall taste of the snack;
  • The finished dish should be allowed to brew for at least 4-5 hours, or even better all night in a cool place.

Marinated fish has an interesting feature - even those who are indifferent to fish dishes like it. This appetizer is a win-win option both on the everyday menu and on the holiday table.

Pollock marinated with carrots and onions, a dish suitable for any diet, but with two preparation nuances. Tomato marinade for fish must be prepared correctly. Use boiled fish instead of fried, as is usually recommended in the classic marinated fish recipe.

Say, boiled fish is fuuuu? I'll tell you how to cook pollock so that just the thought of it makes your stomach warm.

And one more dietary difference between my version of preparation and the classic recipe - the tomato marinade for carrot fish is prepared with a small amount of oil, but it turns out very tasty. There is a secret here too - read step by step instructions attentively!

What to do if you don’t like pollock? Take for example cod, hake or mackerel, cook following all the tips, and you will get not pollock, but, for example, very delicious cod under the marinade.
Before step by step description recipe, I would like to give a few tips to those who are trying to diversify their diet menu with fish, but lack imagination.

On a diet, in addition to fish marinated with carrots and onions, you can prepare baked or.

Do you want salted fish? Use the diet-adapted recipe. And at the following link you can find out the secrets of how to cook for dietary nutrition. You will find more recipes with fish in the "" section

How to cook boiled fish with marinade for weight loss so that it turns out aromatic and is not inferior in taste to the classic cooking recipe? The peculiarity of the dish is that the longer it sits, the richer its taste. Therefore, such fish can be prepared in advance and for future use. Pollock in carrot marinade is perfectly preserved in the cold in a sealed container for several days.

Fish marinated with carrots and onions

  • 500-700 g fish (hake, cod, pollock, limonella, sea bass, mackerel)
  • Half a carrot
  • small onion
  • Allspice

Tomato marinade for fish with carrots

  • 1 carrot
  • 1-2 onions
  • 1 tbsp. spoon of vegetable oil
  • 2 tbsp. spoons of tomato paste or 150-200 g frozen tomato puree(a great example of this)
  • Vinegar
  • Sugar
  • Allspice peas
  • Ground black pepper
  • Bay leaf

Marinated fish calorie content per 100 g - 107 kcal
proteins/fats/carbohydrates - 14.1/ 4.2/ 3.2

How to cook pollock with carrot and onion marinade

  1. Wash the fish, gut it if necessary and remove scales. If the carcasses are large, cut them in half, or otherwise, so that they fit into the pan. The pieces should be large.
  2. Boil water, add prepared fish, coarsely chopped carrots, onions and allspice, and add salt. There should be so much water that it barely covers the food. Cook for no more than 15 minutes, then remove the pan from the heat. Letting the pollock cool in the broth is a must!
  3. We will prepare the marinade for the fish in a frying pan. Peel the carrots and grate on a coarse grater. Cut the onion into checkers. Fry the vegetables in a little oil, add tomato paste. After 5 minutes, add 2-3 peas of allspice, a bay leaf, and add a few tablespoons of fish broth (straight from the pan with the fish). Salt and add half a teaspoon of sugar or sweetener.
  4. Simmer the vegetables until cooked, periodically adding fish broth from the pan. Cooking vegetables takes about 2-25 minutes. Finally, add a tablespoon of rice vinegar and stir. Try the prepared carrot and onion marinade. For any fish, be it pollock or cod, it should have a pronounced sweet and sour taste; if necessary, you can add a little more vinegar, salt or sugar.
  5. Remove the skin and bones from the cooled boiled fish and cut into smaller pieces if necessary.
  6. Place pollock and carrot and onion marinade in layers in a salad bowl or container with a lid. The first layer of vegetables, then fish pieces, then a thin layer of vegetable marinade, again fish and so on.

Please your loved ones with the most delicious marinated fish. This is a simple and incredibly tasty snack that is suitable for both the everyday menu and for festive table. The recipe is very simple, and the result is simply amazing: the fish turns out very tender, incredibly aromatic, with a rich taste - it just melts in your mouth. My family eats this dish with great pleasure. Be sure to take note of this recipe and spoil your loved ones.

Ingredients:

  • 400 grams of fish fillet;
  • 1-2 pieces of onions (or one large onion);
  • ground black pepper to taste;
  • 4 medium sized carrots;
  • salt to taste:
  • flour for frying fish;
  • vegetable oil for frying;
  • 1 tablespoon of tomato paste (you can use fresh tomatoes);
  • 2 bay leaves;
  • ground red hot pepper to taste;
  • 1 teaspoon vinegar (optional);
  • 5-7 black peppercorns;
  • sugar - to taste.

The most delicious marinated fish. Step by step recipe

  1. Let's prepare the onions: they need to be peeled and cut into cubes or thin half rings, quarter rings.
  2. Then peel the carrots and grate them on a coarse grater. You can also cut the carrots into thin strips. To cut into strips, I first cut the carrots into slices, and then cut them into strips.
  3. Advice. You need to cut the carrots so that when cooked they don’t lose their shape and turn into mush.
  4. You can use any fish for this recipe. For this recipe I use fish fillets, cut into portions, but you can use whole fish or small fish. The fish must be salted, peppered, rolled in flour and fried in a frying pan with vegetable oil until lightly crusted on both sides, until half cooked. If desired, the fish does not need to be fried.
  5. Advice. Before frying, I shake off excess flour so that it does not burn.
  6. If necessary, add vegetable oil to the frying pan where the fish was fried and lay out the chopped onion. I fry it for two or three minutes until transparent.
  7. Then I add grated carrots to the onion and fry for three to four minutes to make them softer
  8. Next, add tomato paste: it needs to be diluted with water until the consistency of sour cream. You can use fresh tomatoes, but they must be peeled and finely chopped. You can also grind tomatoes in a meat grinder. If desired, you can add fresh tomatoes with a little tomato paste: adjust to your taste.
  9. I add water to the vegetables in the frying pan so that they are completely covered, bring to a boil, add bay leaf, peppercorns, salt and sugar to taste, let it simmer for one or two minutes and add vinegar, ground red hot pepper (optional) .
  10. Advice. Be sure to try the marinade: if the acidity of the tomato is enough for you, then you don’t need to add vinegar. The marinade should have a pleasant sweet and sour taste.
  11. Add all other spices according to your taste.
  12. Place the fish in a frying pan with vegetables, distributing it so that the vegetables are both under the fish and on it.
  13. If you have a lot of fish, you can lay it out in layers: the first and last layer should be vegetables, and in the middle there should be fish.
  14. When all the ingredients are laid out, add a little water so that its level is just below the last layer. Cover the pan with a lid and simmer until the fish is cooked (cooking time depends on the size of the fish pieces).
  15. Then let the dish cool completely, put it in the refrigerator to brew for three to four hours - and you can serve.

The most delicious marinated fish is ready: it is very appetizing and aromatic. Prepare this dish at home and see that preparing such deliciousness is not at all difficult. This dish can be served with any side dish: my family really likes it with mashed potatoes, pasta and rice. On the “Very Tasty” website you can find many interesting and original recipes for cooking fish. Bon appetit - and cook with pleasure.

If you want to cook tender, juicy, spicy pieces of fish, cook them in brine.

Fish marinated with carrots and onions will decorate any side dish, giving the dish a delicate taste and spicy aroma.

The recipe is simple; the ingredients include products that can be found in any kitchen.

You will need:

  • pollock – 1 kg;
  • one bay leaf;
  • salt to taste;
  • one carrot;
  • five black peppercorns;
  • one onion;
  • sunflower oil;
  • tomato sauce – 120 gr.;
  • a handful of fresh dill.

Step-by-step preparation:

  1. You can take any fish you like. Cut it into pieces and sprinkle salt on top.
  2. Place it in a frying pan with oil and fry for 20 minutes.
  3. Place the fried pieces on the bottom of the pan, lay out the bay leaf, and sprinkle peppercorns.
  4. Finely chop the onion and sauté in oil for 10 minutes.
  5. Add chopped carrots to the onion and simmer for another 10 minutes.
  6. Place the fried fish in a pan, add tomato sauce and finely chopped dill.
  7. If the fish seems dry to you, you can add another 20 ml of sunflower oil.
  8. Place the pan with the ingredients in the refrigerator for 2 hours.
  9. After this, you can serve the fragrant pieces with crumbly rice, potatoes or vegetables.

How to cook deliciously in the oven

Fish in the oven has its own special taste. Onions and carrots will make it brighter and juicier.

Main products:

  • two garlic cloves;
  • pollock – 0.8 kg;
  • two carrots;
  • salt – 4 g;
  • tomato paste – 50 gr.;
  • 2 onions;
  • raises oil – 35 ml;
  • ground black pepper – 2 gr.

Cooking fish with marinade in the oven:

  1. Grind the peeled carrot roots on a grater with large links.
  2. Chop the onion into rings.
  3. Place the vegetable pieces into a heated frying pan with oil. Simmer them for 5 minutes.
  4. Pour in tomato paste and continue cooking.
  5. Add salt and pepper and turn off the heat.
  6. We cut the cut fish into portions.
  7. We treat the baking dish with sunflower oil.
  8. On its bottom we place the garlic passed through a press with some of the frying.
  9. The next layer is pieces of pollock. Fill it with the remaining sautéed vegetables.
  10. Cover everything with foil and bake for 40 minutes. Oven temperature – 180 degrees.
  11. For flavor, cooked marinated fish can be sprinkled with aromatic herbs.

Juicy fish in a slow cooker

With a multicooker, you don't have to worry about your food getting burned or undercooked. In addition, you will have a lot of time freed up.

Recipe Ingredients:

  • tomato sauce – 50 gr.;
  • onions – 3 pcs.;
  • salt pepper;
  • flour – 20 gr.;
  • fish fillet – 1 kg;
  • laurel leaf – 2 pcs.;
  • carrots – 3 pcs.;
  • vegetable oil for frying.

Cooking marinated fish in a slow cooker:

  1. Chop the peeled onions into half rings.
  2. Warm up the multicooker in the “Frying” program, pour sunflower oil into it.
  3. Place chopped onions and carrots there and close the lid.
  4. Roll pieces of fish fillet in a mixture of pepper and salt, sprinkle with flour and cook separately in a frying pan, frying on both sides.
  5. Pour tomato sauce into the slow cooker with the vegetables, add more salt and pepper and add fish spices.
  6. Place fish pieces in a bowl with vegetables.
  7. Simmer the food for 40 minutes. Mode – “Quenching”.
  8. All that remains is to cool the spicy, aromatic dish and put it in the refrigerator for an hour to soak.

An excellent side dish for fish dishes is onions and horseradish.

Fish marinated with carrots and onions from Yulia Vysotskaya

What to take:

  • cod – 1 kg;
  • flour – 15 gr.;
  • bulbs – 3 pcs.;
  • salt to taste;
  • sugar – 5 gr.;
  • carrots – 3 pcs.;
  • vinegar – 10 ml;
  • tomato sauce – 200 gr.

Algorithm of actions:

  1. Chop the cod meat into small pieces and sprinkle salt on them.
  2. Grind the washed and peeled carrot roots and onions. Onion - in half rings, carrots - grated.
  3. Fill the bottom of the frying pan with vegetable oil, heat it and pour in the pieces of vegetables. Simmer them for 10 minutes.
  4. After this, add black pepper, seasonings, salt and pour in the tomato sauce.
  5. Continue cooking on low heat for about 20 minutes.
  6. Pour in a little vinegar. This will improve the taste of the fish, it will not be overcooked.
  7. Sprinkle the fillet pieces with flour and fry in another frying pan from both barrels until golden brown.
  8. Place the half-cooked fish on the bottom of the pan and fill it with frying.
  9. Additionally, you can throw in a couple of allspice peas and bay leaves.
  10. Cover the pan in the refrigerator for 3 hours.
  11. Before serving, remove the bay leaves from the fish. Bon appetit!

With sour cream

Even the driest fish with sour cream turns out juicy, soft and tender.

Recipe Ingredients:

  • ground black pepper – 20 gr.;
  • carrots – 2 roots;
  • pollock fillet – 4 pcs.;
  • sour cream – 0.3 kg;
  • salt – 20 gr.;
  • bulbs – 2 pcs.

Step-by-step instruction:

  1. We clean the vegetables from husks and peels.
  2. We turn the onion into thin half rings, pass the carrots through a grater with large links.
  3. Place the sour cream in a deep bowl, add salt, carrots and pepper. Mix everything.
  4. Place onion rings in oil on a baking sheet.
  5. We load pieces of pollock on them, and pour sour cream on top.
  6. Distribute the sour cream evenly and place in the oven on a shelf to bake for 15 minutes. Oven temperature – 180 degrees. Bon appetit!

With carrot, onion and mayonnaise marinade

You will need:

  • flour – 50 gr.;
  • ketchup – 50 gr.;
  • salt to taste;
  • water – 200 ml;
  • fish fillet – 0.5 kg;
  • mayonnaise – 50 gr.;
  • two carrots;
  • peppercorns – 3 gr.;
  • vegetable oil;
  • bay leaf – 1 leaf;
  • one onion.

Cooking step by step:

  1. Chop the fish fillet into portioned cubes.
  2. We roll them on all sides in a mixture of flour and salt.
  3. Place the pieces on the hot bottom of the frying pan, add oil and fry for 5 minutes.
  4. Grate the peeled carrots and chop the onion with a knife.
  5. Place vegetables on top of fish pieces.
  6. Pour mayonnaise into a bowl with ketchup and mix the ingredients thoroughly.
  7. Pour 200 ml of water, stir with a spoon until the mayonnaise dissolves.
  8. Use the resulting sauce to irritate vegetables and fish.
  9. Sprinkle peppercorns, salt and add bay leaf.
  10. Cover the pan with a lid and simmer for 25 minutes on medium heat.
  11. Soft juicy fish will decorate any side dish. Bon appetit!

Which fish is more suitable for cooking under marinade?

The marinade gives the fish special softness, crispness, tenderness and juiciness. Therefore, if you are planning to cook fairly dry fish, such as pollock, then marinade will be the best way out of the situation.

  1. You can use fresh or frozen fish. But it is not recommended to bend frozen fish, as it will fall apart when frying.
  2. Marinated mackerel will taste better if it is boiled rather than fried.
  3. But pike, cod, flounder, and hake are perfect for frying in oil.
  4. They turn out better with a marinade marine species fish
  5. Fish fillet is ideal. Then you won’t have to clean the carcass of mucus and scales, there will be fewer foreign odors and bones.
  6. If you cook fish under marinade, you can add a little milk. This will make the piece softer and more tender.
  7. You can steam the fish. The dish will not be as greasy, unlike fish fried in oil.

Do you love fish as much as I love it? I prefer fish dishes for their unique taste and, of course, for their incredible benefits. Everyone knows the fact that fish is very useful product and by adding it to your diet, you are taking an important step towards health and longevity. Many people are accustomed to cooking fish as a second hot dish, but today I want to bring to your attention a simple recipe for a cold appetizer - fish marinated with carrots and onions. So, let's get ready!

Ingredients

To prepare fish marinated with carrots and onions you will need:
300 g fish fillet;
2 onions;
2 carrots;
2 tbsp. l. vegetable oil;
2 tbsp. l. tomato paste;
2 tbsp. l. vinegar;
1 tbsp. l. flour;
1 tbsp. l. sea ​​salt;
5 black peppercorns;
2 bay leaves;
a pinch of granulated sugar.

Cooking steps

Cut the fish fillet into small pieces, roll them in flour and fry (I made a more dietary option - boiled the fish fillet with salt). Then cool.

Use a fork to separate the boiled fish fillet into small pieces.

Grate the carrots on a coarse grater.

Cut the onion into half rings.

Place the onions and carrots in a small saucepan or stewing dish, add bay leaf, black pepper, a little water and simmer for 15 minutes.

Add granulated sugar, salt, tomato paste, water (if necessary).

Stir and simmer for another 7 minutes.

Finely chop the dill.

Add vinegar to stewed vegetables. Mix. Add pieces of fish and dill to the prepared carrot and onion marinade. Cover with a lid and simmer over low heat for another 10 minutes. Cool.

Serve the fish marinated with chilled carrots and onions, garnished with a sprig of herbs.

Bon appetit!

Eat with pleasure!!!

 

 
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