Marinated Fish: Classic Recipe

Prepare all the necessary ingredients for marinating the fish with carrots and onions according to the classic recipe. Any white fish will work for this recipe: haddock, cod, hake, perch, pangasius. You can use a whole fish, cleaned and cut into small pieces, or fish fillets. If the marinated fish is intended for a festive table, it is better to use fillets. This type of fish is convenient to eat without bones. This recipe is simple and made from readily available ingredients. Besides the fish, I did not buy anything else, as the other ingredients are commonly used in cooking and I already had vegetables and spices at home. The tomato paste used in this recipe should be of good quality and composition to ensure a rich and pleasant taste.

Peel and rinse the onion. Rinse the carrots well under running water and peel off the skin.

Prepare the vegetables for the dressing. Slice the carrots into thin slices or grate them using a grater.

Cut the onion in half and rinse it under running water to remove the onion juice. Slice it into thin half rings using a sharp knife.

Heat a frying pan and add 2-3 tablespoons of sunflower oil. Add the sliced onion and carrots, stir-fry for 10-13 minutes. The onion will turn a beautiful golden color and the carrots will become softer.

Add tomato paste, bay leaf, black peppercorns, salt, sugar, water to the carrots and onion, and mix well.

Simmer the fish marinade under a lid for approximately 15 minutes on low heat. Then add vinegar, bring the dressing to a boil and turn off the heat.

Taste the vegetable marinade and add salt if necessary. Some of the water from the vegetables will evaporate, but the dressing should not be dry. If needed, add 50 ml of hot water. The marinade should have a bright flavor, with a pleasant acidity, slightly sweet, and a rich aroma of black pepper.

Rinse the saithe fillet and remove the moisture with paper towels. Remove any bones that may be present in the fish fillet. Cut into small pieces, lightly salt. Coat each piece in flour.

Preheat a non-stick skillet and add 2 tbsp of vegetable oil. Only add the saithe fillet to the heated oil. If the skillet is not hot, the flour coating may stick, and the fish will fall apart. Fry the fish pieces for 1-1.5 minutes on each side if you are using fillet. Thin saithe fillets do not require much time to fully cook. If you are cooking fish on the bone, it will take up to 5 minutes, depending on the size of the fish. But most importantly, do not overcook the tender, white fish.

Prepare a dish for the fish marinated in carrot and onion according to the classic recipe. I suggest placing the ready ingredients directly into the dish that you will serve on the table with the finished dish. This way, you won't have to transfer the cold appetizer made with delicate white fish multiple times. Divide the vegetable marinade into 2 portions and spread one part on the bottom of the glass dish.

Evenly arrange the fried fish on a marinade cushion.

Then add another layer of vegetable marinade. Refrigerate the fish under the marinade for at least 1 hour, preferably longer, to allow the fish to marinate well and develop a rich flavor. Before serving, garnish the fish under the marinade with carrots, onions, and herbs according to the classic recipe. You can also add a sprig of parsley and green onions. Alternatively, finely chop the herbs and sprinkle them with red marinade. As you can see, the recipe is simple and easy to understand, and the cold appetizer turns out incredibly tasty and tangy. White fish in tomato-vegetable dressing is always a great idea. Enjoy your meal!