Fish under Marinade Recipe
There are several recipes for fish marinade on the site, but there is no such thing (which I was very surprised at). This is a recipe from a childhood spent in the Far East.
Servings
4
Cook Time
120minutes
Servings
4
Cook Time
120minutes
Ingredients
Instructions
  1. Pink salmon is eaten only under marinade or in batter, because the fish is dry, and if it is simply fried, it is impossible. Clean the fish, remove the bones and cut into portions of any shape convenient for you.
  2. Immediately cut the onion into half rings, and grate the carrots on a medium grater.
  3. Roll the fish in flour and lightly fry in vegetable oil.
  4. At the bottom of the pan, preferably with a thick bottom, put a layer of onions, carrots on top.
  5. Put the vegetables in a layer on the fried fish. Lightly fry the fish, symbolically. Put a layer of onions on the fish, then a layer of carrots. Do this until you overcook all the fish.
  6. The last layer should be vegetables.
  7. Prepare the marinade. To do this, remove the skin from the tomato. Chop tomatoes and peppers in a blender in a puree. Add salt (I have Adyghe), seasoning and tomato paste (if tomatoes are bright, then you can without it). Mix everything together. We send it to the frying pan on which the fish was fried, bring it to a boil, pour our fish.
  8. The marinade is not liquid, and it will feel like the fish at the bottom is not covered with marinade. That’s not so. When the salmon starts stewing, the vegetables will give juice, mix with the marinade and everything will be juicy, tender. Pour the marinade over the fish, cover the pan with a lid, put it on the stove over high heat, as soon as you hear that it boils, and this will happen in 5-10 minutes, switch the oven to the minimum, which will boil slightly. And leave it for 2 hours.
  9. After 2 hours, the fish is ready, you can eat! the fish turns out to be tender! Fish is good both hot and cold!
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