Preparation of delicious fish under marinade

The fish under the marinade is still familiar from the Soviet times. Then it was served everywhere: in public catering establishments of various levels, prepared for home celebrations and for a daily table. And this is absolutely not surprising, given the limited amount of products of that time.

But even now many people like this dish for its nutritional value, spicy taste and ease in cooking.

Why is a marinated fish so popular?

Years later, the prevalence of this dish has not decreased, and we repeat the recipes of moms and grandmothers. But now there is much more opportunity to give the food an unusual taste.

Firstly, this can be achieved through the use of different fish. The traditional recipe uses a hake, but if you take a fatty catfish fillet or a whole red fish, the flavor and flavor will be completely different, even though the main ingredients will not change.

Secondly, there is the opportunity to experiment with the components of the marinade. According to the classic recipe, carrots, onions and tomato paste are added to it. But modern housewives began to supplement it with zucchini, celery root, bell pepper and fresh tomatoes. Try it, and you will definitely find the option that will suit most of your gastronomic preferences.

And, thirdly, seasonings and spices. Agree, it is difficult to give a new taste to the dish, if only salt, pepper and bay leaves are freely available. Now manufacturers create special mixtures for fish, but you can freely create it yourself. For example, add a little seeds of mustard or sesame. Or, for a more saturated color and taste, add turmeric and curry.

How to cook

Here is the basic recipe, on the basis of which you can fantasize and supplement it with your own ingredients.

The quantity of products can be taken in an arbitrary volume, but try to keep the weight of fish and vegetables about the same.

• fresh or frozen fish
• bulb onions
• carrot
• Bulgarian pepper
• tomato paste
• handful of flour
• vegetable oil
• ground pepper and salt

Cooking procedure

1. I clean my fish from scales and entrails. You can cut it in thin portions with a ridge, but it is better to disassemble it on fillets.
2. Heat the frying pan with vegetable oil. Each piece is crumbled in flour and fried.
3. While the fish is cooking, rub the carrots, chop the onions in an arbitrary way (half rings or cubes) and cut the peppers into thin strips. Stew them in another pan.
4. In vegetables, add tomato paste. It can be peppered with salt, pepper and favorite spices, if you think that it is too tasteless.
5. Periodically add a little water to the marinade and cook over low heat, so that the vegetables are not roasted, namely, stewed.
6. In a deep container, lay out a layer of marinade, then fish, and again vegetables. The number of layers will depend on the products, but the last ball must necessarily consist of vegetables.
7. We leave to cool at room temperature for about an hour and a half, and then you can clean it in the refrigerator.
8. The dish is served cold and, as a rule, quickly disappears from the table. But, as practice shows, a large portion of fish under the marinade can stand in the fridge for a long time, the main thing is to pour it with a clean spoon, so that the dish does not get scorched.
9. For the same recipe, you can freely prepare this dish in a multivariate, gradually adding ingredients.

For a change, you can make in this recipe such adjustments

• Fish before roasting roll not only in flour, but also in soy sauce. Especially delicious will turn out red fish, cooked this way.
• Instead of tomato paste or sauce, you can take the usual tomatoes, beat them with boiling water and stew with the rest of the vegetables. On a hot frying pan they gradually dissolve to a homogeneous mass.
• Use in the marinade other vegetables: zucchini, eggplant or celery root.