Composition / ingredients
Step-by-step cooking
Step 1:
How to make fish with carrot and onion marinade? Prepare all the components according to the list. Which fish is better to use? Hake, pollock or cod are ideal for the recipe. I was cooking hake. If you have frozen fish, then take it out of the freezer and defrost it at room temperature.
Step 2:
Peel the hake from the scales and be sure to cut off the sharp fins. If the fins are left, then during the cooking process, some of them may separate from the fish, which will spoil the finished dish. Rinse the carcasses in cold water and dry them with paper napkins. There should be no excess water left on the fish.
Step 3:
Cut the hake into small portions and add a little salt. Peel and wash the onion and carrot.
Step 4:
Heat vegetable oil in a frying pan with a thick bottom. Put the fish in a frying pan and fry over moderate heat until tender. It took me about 8-10 minutes on each side.
Step 5:
Cut the onion not very large. The method of slicing can be any at your discretion (half rings, cubes, etc.). Grate the carrots on a grater or on a grater for Korean salads.
Step 6:
Put the finished fish from the pan into a separate deep container.
Step 7:
Add bay leaf and peppercorns.
Step 8:
Send the onion to the frying pan where the fish was fried. Fry over moderate heat, stirring occasionally, until transparent.
Step 9:
Add the carrots to the onion and cook all together for about 10-15 minutes (do not forget to stir). When the vegetables are ready, put the tomato paste and finely chopped greens in the pan. Adjust the amount of tomato paste to taste. In the original recipe it was suggested to use 5 tbsp.l., I added only 3 tbsp.l. and this was quite enough. Mix everything, hold it on the fire for just a few seconds.
Step 10:
Send the tomato and vegetable roast to the fish and mix gently but thoroughly. If the fish turned out to be a little dry, then add 1-2 tablespoons of vegetable oil (unrefined). After the fish has cooled down, send it to the refrigerator to brew for at least a couple of hours. The longer the hake is marinated, the tastier it will turn out.
Step 11:
Serve the hake under a marinade of carrots and onions in cold form. It is very tasty as an independent dish or as an addition to boiled rice or potatoes.
Fried fish can be freed from bones before marinating. I prefer whole pieces, so I don't remove the bones.
Bon appetit!
Keep in mind that the final result in this dish also depends on how you chop the carrots: grated carrots will turn into mush during heat treatment and mix evenly with the rest of the ingredients, cut into strips or cubes will retain their shape.
Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and
Important! An incorrectly selected frying pan can ruin even the best recipe. All the details on how to choose the perfect frying pan for different dishes read here .
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Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Bay leaf - 313 kcal/100g
- Vegetable oil - 873 kcal/100g
- Tomato paste - 28 kcal/100g
- Black pepper peas - 255 kcal/100g
- Fried hake - 105 kcal/100g
- Boiled hake - 95 kcal/100g
- Hake fresh - 86 kcal/100g
- Salt - 0 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
