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Fish with carrot and onion marinade

Fish in Carrot and Onion Marinade

Unmistakable aroma, bright and rich flavor! Fish in a carrot and onion marinade is a cold appetizer that many of us remember from childhood. Serve it for lunch or dinner — it's healthy and incredibly delicious!

Pearl

Recipe author

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Composition / ingredients

Servings:

Hake

Onion (large)

Carrots (large)

Tomato paste (or a bit less, to taste)

Bay leaf

Peppercorns

Vegetable oil

Fresh herbs

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 62 % 13 g

Fats 24 % 5 g

Carbohydrates 14 % 3 g

103 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make fish in a carrot and onion marinade? Gather all your ingredients. Which fish is best? Hake, pollock, or cod are ideal for this recipe. I used hake. If your fish is frozen, take it out of the freezer and thaw it at room temperature.
Step 2:

Scale the hake and be sure to trim off the sharp fins — if you leave them on, some can come loose during cooking and spoil the finished dish. Rinse the fish in cold water and pat it dry with paper towels. There should be no excess water left on it.
Step 3:

Cut the hake into small serving pieces and salt them lightly. Peel and wash the onion and carrot.
Step 4:

Heat the vegetable oil in a heavy-bottomed skillet. Add the fish and fry over medium heat until done — it took me about 8–10 minutes per side.
Step 5:

Cut the onion into medium pieces — however you like (half-moons, dice, and so on). Grate the carrot on a box grater or a julienne grater.
Step 6:

Transfer the cooked fish from the skillet to a separate deep container.
Step 7:

Add the bay leaves and peppercorns.
Step 8:

Add the onion to the same skillet the fish was fried in. Cook over medium heat, stirring occasionally, until translucent.
Step 9:

Add the carrot to the onion and cook everything together for another 10–15 minutes (stirring as you go). Once the vegetables are done, stir in the tomato paste and finely chopped fresh herbs. Adjust the amount of tomato paste to taste — the original recipe called for 5 tablespoons, but I used just 3 and that was plenty. Stir everything and keep it on the heat for just a few seconds.
Step 10:

Spoon the tomato-vegetable mixture over the fish and toss gently but thoroughly. If the fish seems a little dry, add 1–2 tablespoons of vegetable oil (unrefined is fine). Once the fish has cooled, refrigerate it to marinate for at least a couple of hours. The longer the hake marinates, the tastier it gets.
Step 11:

Serve the hake in carrot and onion marinade cold. It's delicious on its own or as a side for boiled rice or potatoes.

You can bone the fried fish before marinating it. I prefer whole pieces, so I leave the bones in. Enjoy!
Keep in mind that how you cut the carrots affects the final result: grated carrots melt into a mush during cooking and blend evenly with everything else, while matchsticks or sticks hold their shape.
Use an oil with a high smoke point for frying! Every oil is only good up to a certain temperature — its smoke point, the point at which it starts to burn and forms toxic compounds, including carcinogens. Unrefined oils, with a few exceptions, have a low smoke point; they're full of unfiltered organic particles that scorch quickly. Refined oils stand up to heat better and have a higher smoke point. If you're cooking in the oven, in a skillet, or on the grill, make sure you're using an oil with a high smoke point. The most common high-smoke-point oils are refined sunflower, olive, and grapeseed oil.
Important! The wrong pan can ruin even the best recipe. For all the details on choosing the perfect skillet for different dishes, read more here.