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 The Fish in the Marinade Recipe
Living by the sea and not cooking fish dishes is not possible. Therefore, living in Dagestan, fish dishes often appear in my menu. I try not to freeze the fish, but use it immediately after bringing it from the market, as I consider it a tender product. In this dish, everything depends on the quality of the fish. The marinade will not let you down in terms of taste: the most fishy.
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes, Special Food Dishes
Cuisine Russian Cuisine
Keyword For Beginners, Medium
Cook Time 50 minutes
Servings
Ingredients
Fish:
  • 500 gram Fish I had a pike perch. You can take whole portions of fish
  • 0,5 glass Sunflower oil
Marinade:
Side dish:
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes, Special Food Dishes
Cuisine Russian Cuisine
Keyword For Beginners, Medium
Cook Time 50 minutes
Servings
Ingredients
Fish:
  • 500 gram Fish I had a pike perch. You can take whole portions of fish
  • 0,5 glass Sunflower oil
Marinade:
Side dish:
Instructions
  1. Prepare the fish fillet: wash and dry with paper napkins. Cut into portions.
    Prepare the fish fillet: wash and dry with paper napkins. Cut into portions.
  2. Squeeze the juice from the lemon: 1 teaspoon.
    Squeeze the juice from the lemon: 1 teaspoon.
  3. Prepare the ingredients for the marinade: liquid table mustard, ground ginger, sweet paprika, dried Basil, fresh lemon juice, soy sauce, refined sunflower oil, semolina, corn starch.
    Prepare the ingredients for the marinade: liquid table mustard, ground ginger, sweet paprika, dried Basil, fresh lemon juice, soy sauce, refined sunflower oil, semolina, corn starch.
  4. Mix the marinade ingredients and marinate the fish fillet. Make sure that the marinade is evenly distributed over the fish billets. Send to marinate in the refrigerator for 30 minutes.
    Mix the marinade ingredients and marinate the fish fillet. Make sure that the marinade is evenly distributed over the fish billets. Send to marinate in the refrigerator for 30 minutes.
  5. Heat the refined sunflower oil in a frying pan and put the fish fillet in the pan after 30 minutes.
    Heat the refined sunflower oil in a frying pan and put the fish fillet in the pan after 30 minutes.
  6. Cover the pan with a lid and fry for 6 minutes (fillet thickness - 0.5 cm) on one side over medium heat.
    Cover the pan with a lid and fry for 6 minutes (fillet thickness - 0.5 cm) on one side over medium heat.
  7. After 6 minutes (time individually), open the lid, turn the fish pieces over with a spatula. Cover and fry on the other side for 6 minutes under the lid.
    After 6 minutes (time individually), open the lid, turn the fish pieces over with a spatula. Cover and fry on the other side for 6 minutes under the lid.
  8. Place the fried fish fillet on a paper napkin to absorb excess fat.
    Place the fried fish fillet on a paper napkin to absorb excess fat.
  9. On the side dish, you can serve fried eggplants in the following way: cut a small thin eggplant into thin plates, add salt and leave in a bowl for 20 minutes. Then rinse with cold water. Meanwhile, in a bowl, mix 1 medium clove of garlic crushed through a press; a pinch of salt, ground black pepper and dried dill; pour 3 tablespoons of boiling water - stir. The washed eggplants are breaded in corn (or wheat) flour and fried in vegetable sunflower refined oil on 2 sides. Place on a paper napkin to absorb excess oil. Pour the sauce from the bowl on top.
    On the side dish, you can serve fried eggplants in the following way: cut a small thin eggplant into thin plates, add salt and leave in a bowl for 20 minutes. Then rinse with cold water. Meanwhile, in a bowl, mix 1 medium clove of garlic crushed through a press; a pinch of salt, ground black pepper and dried dill; pour 3 tablespoons of boiling water - stir. The washed eggplants are breaded in corn (or wheat) flour and fried in vegetable sunflower refined oil on 2 sides. Place on a paper napkin to absorb excess oil. Pour the sauce from the bowl on top.
  10. You can serve it with any side dish. Fish was served with "roses" from eggplant circles, rolled up 3 or 4 pieces and stabbed on one side with two toothpicks. Garnish with herbs. You can sprinkle black sesame seeds on top.
    You can serve it with any side dish. Fish was served with "roses" from eggplant circles, rolled up 3 or 4 pieces and stabbed on one side with two toothpicks. Garnish with herbs. You can sprinkle black sesame seeds on top.
  11. The fish turned out juicy; in the whitest rift - the most tender fish meat. Fried fish and spicy eggplant - a harmonious combination. NOTE: salt is not added to the marinade: enough salt in soy sauce and acid in lemon juice, especially since the dish is served with a side dish containing salt and sharpness. BON APPETIT!
    The fish turned out juicy; in the whitest rift - the most tender fish meat. Fried fish and spicy eggplant - a harmonious combination. NOTE: salt is not added to the marinade: enough salt in soy sauce and acid in lemon juice, especially since the dish is served with a side dish containing salt and sharpness. BON APPETIT!
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