Fish fillet under marinade. Fish under marinade with carrots and onions

Irina Kamshilina

Prepare for someone much more pleasant than for yourself))

Content

Whatever dish we prepare so that it is delicious, additive of various spices, greenery, vegetables is always required. Strengthen the taste of fish dishes will help specially cooked marinade for this. He has many varieties. It all depends on what will be the cooking method: in the oven, grilled, salting or quenching. Classic marinade for fish is suitable for making marine and river fish species, delicate red salmon, trout and any other.

How to cook marinade for fish

Marinade helps to reveal the taste of the product, but since there are many recipes and as many taste preferences, then sauces are different. With their help, the dish can be made sharp, piquant, sour-sweet, low-voltage or well to sleep. How to pick up fish depends on the recipe. The product can be made in advance in the marinade, or immediately prepare all together, water marinade at the end of the frying or immediately before serving on the table. Recipes for canning are very different from those that are needed for cooking dishes for lunch or dinner.

For frying

If you often cook fried dishes, use different sauce recipes. In this case, even the same product cooked in a skillet will have different tastes and never get bored with your family. For better impregnation, it will take at least half an hour of time. After you lower it in the cooked mixture, it is best to hold a carcass in the refrigerator. Products such as lemon, which is often used to give a sauce of spicy taste, can be added immediately during frying.

For Soldering

Products intended for long storage require pick-up pickups by completely different recipes. The main component in them is a salt that will retain the product. Depending on its quantity, the ready version of the dish will be salted or low-voltage. It is possible to add lemon and other spices, such as carnation, pepper peas, coriander to give the salty taste desired. The way to make fish under the marinade for salting depends on how long you are going to store it. There are a lot of delicious express ways with step-by-step photos.

Recipes Marinade for Fish

Although a lot of marinade variants are very much, choose the appropriate will not be difficult. Photos of finished dishes show what the result is. To do this, you only need to choose a processing method:

To obtain a low-headed product, you will need a minimum of products, mostly salt, pepper, lemon. For long storage, the carcass will have to pour oil.
Lemon, olive oil, wine, balsamic vinegar are often used for red species.
A red bow, tomatoes, sesame will give a river and naval fish on the mangale.
In the oven or microwave to any varieties of fish fit carrots, onions, tomato puree, any vegetable marinade, mayonnaise.
Cinnamon, chamber, sage are suitable for cold or hot smoked products.

With carrots and onions

Cooking time: 60 minutes.
Number of portions: 2 persons.
Calorie dish: 112 kcal.
Purpose: For lunch.
Cuisine: Russian.

The two most common ingredients that will always be found in any kitchen are onions and carrots. Of these, you can cook wonderful marinade. It is well combined with Mintai, Heck, mackerel. This recipe is used not one decade due to its simplicity and excellent taste. In addition, it does not have to spend very much. Fish in marinade with carrots and onions will suit, both for frying and extinguishing.

Ingredients:

fillet - 400 g;
onions - 1-2 pieces;
mortitate carrot - 5 pieces;
tomato juice or tomato sauce - 3-4 tbsp. spoons;
pepper polka dot - to taste;
bay leaf - 2 pieces;
sugar - 1 tbsp. the spoon;
vinegar - at will.

Cooking method:

Carrots grate into a large grater, chopped onion half rings.
Fry onions on a spoon of vegetable oil before transparency. It takes about 1-2 minutes, then add carrots. Pass another 3-4 minutes.
Pour the tomato paste, diluted with water to the consistency of sour cream. Watch a couple of minutes, then fill the mass with water to make it slightly more liquid.
Add spices, salt, sugar.
Try the sauce to taste, if you wish, add 1 teaspoon of vinegar.
Sauce is ready. It is necessary to turn out the product in it, pre-roasted in flour, then remove into the refrigerator for a couple of hours so that the dish is blown.

White marinade

Number of portions: 5 persons.
Calorie dish: 15 kcal.
Purpose: For lunch.
Cuisine: Russian.

White marinade makes a dish practically delicious. It will become an excellent decoration of the festive table, only cook it needs not less than a day before filing on the table. White marinade recipe is suitable for fleshy carcasses, which - choose yourself. The unusual of this preparation is that carcasses, lie down in the liquid, become as if covered with jelly fish broth. This amount of marinade is enough for 1 kilogram of the product.

Ingredients:

water - 1 l;
vinegar 6% - 200 ml;
sugar - 1 tbsp. the spoon;
bay leaf - 2-3 pcs.;
salt - 1.5 tbsp. the spoon;
black pepper - 10 pieces;
carnation - 7 pieces.

Cooking method:

Boil the water, then add all other ingredients to it.
For fans of more acute taste, you can increase the amount of pepper.
Boil water for 1 minute, then slowly pour vinegar.
The finished product can be used as marinade for fried fish.
The liquid should cover carcasses no more than 0.5 centimeters.
All together you need to boil about 2 minutes, then give the dish to cool and send it to the refrigerator for about 12 hours.

With soy sauce

Number of portions: 5 persons.
Calorie dish: 125 kcal.
Purpose: For lunch.
Cuisine: Russian.
Preparation complexity: Easy.

Soy sauce began to be used not very long ago, but quickly became a more delicious replacement of vinegar. Marinada with the addition of this component will be copred not only with the strengthening of the taste of fish, but also any other dishes, for example, kebabs. Fish, painted in marinade with soy sauce, can be prepared by any desired way: with the help of a double boiler, roasting in a pan or grill. The cooked sauce should only slightly cover the carcasses, otherwise they will come out too salty. If you do not like basil, you can add coriander instead, rosemary, dill, ginger, parsley or any other seasoning.

Ingredients:

soy sauce - 100 ml;
lemon - ½ pcs.;
garlic - 1 teeth;
sugar - ½ h. spoons;
dried basil - ¼ h. spoons;
ground pepper - ¼ h. spoons.

Cooking method:

Grind garlic in a mortar or skip through the press.
Mix the sauce with pepper, basil, sugar.
Sull lemon juice from above.
Add to the total weight of garlic.
After that, you can grasp the marinade of the carcass (approximately 800 g), then leave for impregnation for 30 minutes.

For red fish

Cooking time: 10 minutes.
Number of portions: 4 persons.
Calorie dish: 141 kcal.
Purpose: For lunch.
Cuisine: Russian.
Preparation complexity: Easy.

The Red Fish will become the same appetizing as in the photo in culinary magazines, if you cook a delicious and savory marinade. Oblined in such sauce, it is perfect for making grilled and will become a serious competitor to any other dish made on fire. Marinade for red fish for this recipe is suitable for 4 carcasters. After you cleanse them and promote, do small cuts over the entire surface. Then the fish under the marinade is better impregnated.

Ingredients:

olive oil - 2 tbsp. spoons;
lemon - 1 piece;
salt to taste;
spices - to taste;
mayran - 1 bundle.

Cooking method:

Remove the lemon zest, and the juice will be squeezed into a bowl. It is recommended to cut the remaining lemon and add to the fish.
Grind Mayran.
Mix fresh greens, spices, salt with lemon, pour 2 tablespoons of oil.
Stit carcasses by the resulting sauce, put in the refrigerator for 30 minutes.
During the grill cooking periodically water the fish marinade.

For fish for a couple

Cooking time: 30 minutes.
Number of portions: 4 persons.
Calorie dish: 103 kcal.
Purpose: For lunch.
Cuisine: Russian.
The complexity of cooking: average.

A steamer copes perfectly with the preparation of fatty fish, which is better not to fry, so as not to add it even greater calorie. Recipes for a couple are suitable for those who observe the diet, and the tasty marinade makes the fish such that you cannot break away from it. This recipe for fish under the marinade attaches a dish light sourness not only due to frequently used lemon fish. This task will be assigned to the useful cranberry.

Ingredients:

cranberry - 1 tbsp.;
salt - 1 h. spoon;
lemon - ½ pcs.;
seasoning - optional.

Cooking method:

Cranberry, fresh or frozen, put in a saucepan and disarm.
Squeeze the juice of half of the lemon on the berries, add the salt, mix.
The finished marinade must be rubbed peeled, washed and carved carcass dried by paper towels.
Marinization time is 1 hour, after which the fish must be sent to the double boiler for 30 minutes.
The specified amount of sauce is suitable for 3-4 medium-sized carcasses.

One of the most beloved fish recipes in my family is a fish under the marinade of carrots and a bow. I remember how in my childhood my mother prepared a fish under the marinade from carrots and onions, and we, enjoying an amazing aroma of the oven, looked at the kitchen - when we are brought to the table ...

Perhaps this dish can be put in one row with the classic recipes of the Soviet era, such as "Olivier", "Mimosa" and "Prague cake" - they can only be envisaged.

About this mother's dish without exaggeration can be said: "Fish under the maritus language swallow." The recipe for fish under the marinade with carrots in the classic version I am preparing quite often, especially in winter. So that the fish is fried under the marinade, it turned out delicious, you only need one condition: Fish fillet should be without a bone. Cooking fish under the marinade - the process is not complicated: and the ingredients are all available, and the time does not occupy a lot of this process.

I tried a fish under the marinade in the classic version a lot where: in the factory dining room, in the sanatoriums, in the pioneer camps, in the cafe ... but the most delicious fish under the marinade is obtained by my mother's recipe. And in the cold form, the fish under the marinade from carrots and bow seems to me deer. I really hope that my modest fish recipe for marinade with carrots will also have to taste.

Ingredients:

1 kg of dummy fillet (Heck, Minttai, perch, etc.);
2 eggs;
2 laurel sheets;
0.5 cups of flour;
1 \\ 3 glasses of vegetable oil;
2 large bulbs;
2 large carrots;
4 tablespoons of tomato sauce;
1-2 laurel sheets;
6-8 black pepper peas;
to taste salt and pepper.

How to cook fish under marinade:

Fresh-frozen fish fillet Cut about the same not very large pieces (4-5 cm).

Solim and pepper pieces of fish to taste.

In a separate container, we whip the eggs with salt and pepper.

On the plate we fall asleep flour.

Each piece of fish is collapsed first in flour.

And then loose in the egg.

We lay out pieces of fish on a well-heated frying pan with vegetable oil.

Fry fish fillet on each side to golden color.

Onions clean and cut half rings.

Carrots clean and rub on a large grater.

Carrot pass on vegetable oil until soft, for 10-12 minutes.

Put the carrot from the frying pan in a large bowl.

Onions fry on vegetable oil on a slight heat to light light golden color, also 10-12 minutes.

We put onions to carrots, add tomato sauce.

Solim and pepper to taste onions and carrots and mix.

We put the fish into one layer in the form for baking. It is not necessary to lubricate the shape of the oil.

In the form for baking on top of the fish layer laying vegetables.

From above - bay leaf and pepper pepper.

Cover the shape with a lid and bake minutes 20-25 in a heated to 180 degrees oven.

It turns out an incredibly delicious fish under the marinade, which is good and hot, and cold.

Please make your close to the most delicious fish under the marinade. It is a simple and insanely tasty snack that is suitable for the everyday menu, and for the festive table. The recipe is very simple, and the result is simply awesome: the fish turns out very gentle, incredibly fragrant, with a rich taste - it just melts in the mouth. My homework flies this dish with great pleasure. Be sure to take this recipe for a note - and pamper your relatives.

Ingredients:

400 grams of fish fillet;
1-2 pieces of the reptile onion (or one big bulb);
black ground pepper to taste;
4 medium-sized carrots;
salt to taste:
flour for frying fish;
vegetable oil for frying;
1 tablespoon of tomato paste (you can fresh tomatoes);
2 laurel sheets;
red sharp ground pepper to taste;
1 teaspoon of vinegar (optional);
5-7 black pepper peas;
sugar - to taste.

The most delicious fish under the marinade. Step-by-step recipe

Prepare onions: it needs to be cleaned of husks and cut into cubes or thin half rings, a quarter rings.
Then we clean the carrots and rub on a large grater. Also, the carrot can be cut into a thin straw. To cut into straw, I first cut carrot with circles, and after cutting straw.
Council. It is necessary to cut into the carrot so that in the finished form it did not lose its form and did not turn into porridge.
Fish for this recipe can be taken any. For this recipe I use fish fillets, sliced \u200b\u200bportion, but you can take a whole fish or fish trifle. Fish must be salted, pepper, cut into flour and fry in a frying pan with vegetable oil to a light crust on two sides, bring it to half-year. If desired, the fish can not fry.
Council. Before frying an extra flour, I shake, so that it does not burn.
In the pan, where the fish was fried, if necessary, add vegetable oil, and lay out the chopped onion. He fresher his moments of two or three, before transparency.
Then add a grate carrot to the bow and frying the three-four minutes so that it becomes softer
Next, add tomato paste: it needs to be dissolved with water to the depletion of sour cream. You can use fresh tomatoes, but you need to remove the skin and chop finely. Also tomatoes can be twisted on the meat grinder. If you wish, you can add fresh tomatoes with a small amount of tomato paste: do your taste.
I add water to vegetables in a pan so that they are fully covered, I bring to a boil, add a bay leaf, pepper peas, salt and sugar to taste, I gave one or two minutes and add vinegar, red sharp ground pepper (optional) .
Council. Be sure to try the marinade: if the acid tomato is enough for you, then vinegar can not add. Marinade must have a pleasant sour-sweet taste.
All other spices add also to your taste.
Put the fish on the pan with vegetables, distributing it so that the vegetables were both under the fish, and on it.
If you have a lot of fish, you can lay out it with layers: the first and last layer should be vegetables, and in the middle - fish.
When all ingredients are laid, add some water so that its level is slightly lower than the last layer. We cover the frying pan with a lid and shops until the fish is ready (cooking time depends on the magnitude of the pieces of fish).
Then give a dish to completely cool, we clean it in the refrigerator for three to four hours. - And you can serve to the table.

The most delicious fish under the marinade is ready: it is very appetizing and fragrant. Prepare this dish at home and make sure that such delicacy is not difficult to cook. This dish can be served to any garnish: my homemade is very loved with potato mashed potatoes, pasta and rice. On the site "Very tasty" you can find a lot of interesting and original recipes for making fish. Enjoy your appetite - and cook with pleasure.

The classic of Soviet cuisine, the taste of which many families since childhood is a fish under vegetable marinade. And despite the fact that today there are many diverse options for dishes with fish and seafood, this recipe still has not lost its relevance. Gentle flesh, impregnated with vegetable dill, cannot leave anyone indifferent. And if you still do not know how to cook the fish under the marinade, then you rather write our recipes.

Prepare a delicious fish dish is not difficult. To do this, take any fish, which you most like, and cook marinade.

There are no restrictions in the choice of fish, you can even take a dry hump, which will be delicate and juicy due to the spicy composition.

At Kilo any fish pre-prepare in advance:

320 g of young carrots;
three times less onions;
110 ml of any lean oil (plus a little for roasting);
h. Spoon Paste Tomato;
as many conventional white sugar;
as much as 9% vinegar;
peas peppers, laurel, carnation.

Cooking method:

Let's start with the marinade. For this, I skid carrots through the grater, and the bow is shining on the cubes.
In the heated oil, Passerum first onions, then put the carrots along with the tomato puree. Ten minutes of vegetables.
Then we pour vinegar, some water, add all seasonings and spices. Tomis Marinade about 20 minutes.
Fish cut into portion slices and pack in the village flour together with salt and pepper.
I remember the workpieces on both sides, then lay the vegetable composition over them and warm the dish for a couple of minutes.

Cooking in a slow cooker

The inheritance from our grandmothers and mothers got a lot of simple, but at the same time remarkable recipes of fish dishes. One of them is a very tasty fish under the marinade. But prepare it we will be a more modern way - in a slow cooker. For the recipe you can take any fish weighing one kilogram.

Ingredients:

two heads of the reptile bow;
five young carrots;
spoon of vinegar;
three spoons of tomato paste;
a little sweet sand;
spices, spices.

Cooking method:

Fish or fillet carcass cut into pieces, spit and assume aside.
Vegetables shred with a grater and knife, mix together.
In the bowl of the kitchen appliance, there are some oil and lay out some of the vegetables. Sprinkle their peas peppers and put the bay leaf, Solim.
On top of vegetables put fish, spray it with oil and close the remaining vegetables. Throw back and laurel again.
Now in a bowl, we pour a half cup of water, we break in it tomato-paste, we pour vinegar. If the marinade turned out to be too acidic, then add a sweetener.
We send sauce to the bowl and turn the "quenching" mode. If fillet is used, then set the timer by 1.5 hours. If pieces of fish are two.

Finished fish can be served immediately, but the next day it will be more tastier.

In tomato sauce

In different countries of the world, the fish is also prepared in different ways. Our hostesses are more often fried or baked in the oven. But there is another proven recipe that our priests respectfully respects, is a Mintai cooked under Marithon.

Prepare in advance:

1 kg Pointy (or any white fish);
two carrots and bow heads;
eight spoons of tomato puree;
seasonings;
h. Spoon of vinegar;
glass of broth (water).

Cooking method:

For a dish, it is better to take fish fillets, cut it on a portion, twisted with spices, sprinkle with flour and fry on both sides.
The bulb is shining on the quarter, carrots are crushed on the grater, pastry the vegetables are 15 minutes.
As soon as they become soft, put a tomato-paste. Instead, Ketchup is suitable or fresh tomatoes. We pour vinegar and fish Navar, spice spices. Tomis Marina 7 - 8 minutes.
Fish shift into any container and pour tomato gravy, put in a cool place for three hours.

How to cook fish under vegetable marinade in the oven

How to cook fish under vegetable marinade, almost every mistress knows, but this dish can be diversified by adding seasonings and other ingredients to it. For the recipe, take the fillet of your favorite fish weighing one kilogram.

Prepare in advance:

three large carrots;
pair of large bulbs;
three ripe tomatoes;
half of lemon;
bunch of dill;
h. Sweet Sand Spoon;
optionally, ginger, pepper, salt.

Cooking method:

Before cooking, we separate the fillet into small pieces, squeeze them with spices and citrus juice. We leave the workpiece to "rested", for 15 minutes.
Grind vegetables. Onions and tomatoes cut into cubes, carrots just three on the grater, and dill grind arbitrarily.
On the heated oil passerum onions with orange vegetable until soft, then put the greens and tomatoes to them. We pour vinegar and put all the spices, Tomim five minutes. Then remove from the fire and add a bit of citrus juice.
In the form lay out the fish, pour it with vegetable marinade and baked 40 minutes (temperature - 180 ° C).

In mustard lemon marinade

If you baked fish seems a boring dish, then prepare it in a mustard lemon marinade. Such a kushan will surely surprise you with their spicy taste and aroma. For the recipe, take any white fish, for example, cod.

Ingredients:

two spoons of acute and Dijon mustard;
two spoons of lemon juice;
two medium bulbs;
three spoons of olive oil;
spicy herbs (Mayran, Rosemary, Thyme).

Cooking method:

In the pile mix two types of mustard, we sprinkle a little sugar and salt, add any spicy herbs to taste. We pour olive oil and citrus juice, mix.
In any dishes lay out the fish fillet sliced \u200b\u200binto pieces, fill it with a savory marinade and send to a cool place to pickle for an hour.
We wash the form for baking, we close the onion rings. We put the fish directly with the sauce, cover the foil and send it into the oven for half an hour (temperature - 190 ° C).

Recipe for winter blanks

As a rule, fish under the marinade prepare for dinner, but we offer to make a snack from it, rolling into banks to enjoy the taste of such an unusual conservation. To execute this recipe you need to take 5 kg of any fish.

Ingredients:

3.5 kg of tomatoes;
by kilogram of coarse and bows;
twice the carrot;
kilo sweet pepper;
liter of refined oil;
four salts of salt;
15 cups of sweet sand;
fish broth liter (water);
polskown vinegar.

Cooking method:

First of all, fish drunk for 10 minutes. The main thing is that it does not boil, but easily separated from the bones.
Tomatoes are crushed by a blender or simply cut a small knife and together with the fish in small heat for an hour.
Onions and sweet pepper cut half rings, and the beets and carrots are crushed on the grater. I remember vegetables until soft on the oil.
Then we connect them with fish and tomatoes, season with salt, sugar, pour broth. There is a composition of about an hour and five minutes before willingness to read the marinade vinegar.
Now we take sterilized banks, we decide in them a fish with vegetables, tighten with covers and snatch up to complete cooling.

It turns out an unusual dish, like the blurred. For the recipe you need any white fish weighing one kilogram.

Ingredients:

320 g celery;
320 g of white Salad Luke;
270 g of young carrots;
120 ml of vinegar;
carnation, bay leaf, peas pepper.

Algorithm of actions:

Fish fillet is cut by large pieces, pack them in flour and reroy to rosy.
Grind vegetables and start passing them into oil. Initially, we reroach until the onions are soft and then weed it together with the roots.
In the skeleton, we pour a liter of water, Salo Salt, put the bay leaf, a few peas of pepper and carnations. As soon as the marinade starts to boil, remove it from the fire and mix with vinegar.
In any dishes lay out fish, we distribute vegetables on top and pour everything with marinade. We send a dish in cold for six hours, but the longer it stands, the one will be tastier.

Now you know that you do not need to buy expensive sea delicacies to feel delicious to feed your family. Fish under the marinade is an appetizing, simple and not expensive kushan, which will definitely have to do with all the admirer of seafood dishes.

For water guests under the marinade need cheap products. Any fish, carrots, onions, tomato paste or fresh tomatoes, salt, vinegar, usual spices (bay leaf, black peas). Optionally, a little bit of celery root and other spices (cinnamon, carnation).

With a finished dish, the hitch will be only in aesthetes that do not like to remove bones in the process of meals. From the rest, wait for enthusiasm and requests for the additive, even if you laugh to mess around with bones to the victorious.

Determine the fish: Any will get delicious! But you can take into account the nuances under your goals. In the river beauty, there is an average of less fat and more bones. And in the sea fish often few bones. Bright examples - pike perch, tuna and all salmon (pink salmon, salmon, sterlet, ket, etc.)

It is most profitable to repeat the success of our grandmothers - to prepare the cheapest fish fillet. This is Heck and Mintai. Fish themselves are dry, but with a dense pulp, which keeps the form well. They fit perfectly in any option with pickling. We described the recipe with the photo on the example of Mixed.

Fast Navigation on Article:

How to cook fish under marinade

Cooking time - up to 45 minutes + marination from 4 hours in the refrigerator
Calorie for 1 portion - no more than 280 kcal

For 4-5 portions we need:

Fish (with us Mintai) - 700-800 g
Carrot - 1-2 pieces (200-250 g)
Onions - 1-1,5 pcs. (100-150 g)
Celery (optional) - 50 g
Tomato paste - 2-3 tbsp. Spoons
Vinegar, 9% - 1 tbsp. the spoon
Bay leaf - 1-2 pcs.
Black pepper (polka dot) - 3-4 pcs.
Salt - 1 tbsp. spoon + ½ h. spoons
Sugar - 1 tbsp. the spoon
Vegetable oil - 2-3 tbsp. Spoons

How to cook.

As often happens with delicious budget options, you need a little trouble. First we prepare and roast fish, and then we wound it in semi-prepared vegetables with tomato marinade. You can prepare a recipe sequentially, or relent the processes without a minute of downtime.

Let's start with the fish - prepare the portion pieces.

If the fish is fresh, clean it and cut the fins. If you are preparing frozen fillets, then we put it in advance - better for the night, on the bottom shelf of the refrigerator.

When we do not want to mess around with the bones, cut the fish to the middle pieces - about 2 fingers thick. Or we separate to fillet, removing all the bones. Love on the fish always leave.

If not too lazy, add cheap fish According to the grandmother's secrets.

In a deep bowl, we pour 2-3 glasses of water and dissolve in them 1 tablespoon of sugar and salt (without a slide or with it). We need a rich sweet-salty solution in which we will withstand fish pieces for 10 minutes. It will add fishing and harmoniously promolits. During this time, you can cut vegetables.

If you do not want to mess with soaking, Just fold chopped fish in a bowl, we spit and mix.

We will deal with vegetables and marinade.

Important moment, how to cut carrots. It is best to straw, then it will stand out by appetizing pieces even after extinguishing. We are cutting out a classic grater Berner with V-shaped nozzles. If you do not have a suitable assistant and do not want to chop with a knife, let the carrots on the usual grater - only on large.

Onions cut, as they love in the family, you can and a cube. But the most delicious options - quarter rings or slices When we move the knife along the halves of the bulbs, and not across. So the leek cutting will be under the carrot straw.

If you wish, add celery root, cut as carrots. If you cook for guests with unknown tastes, it is worth remembering that celery "on an amateur" and noticeable by smell, even cold.

In a deeply skill, fry the onions first - 2 minutes, stirring. Then add carrots - 3-4 minutes. Onions will become translucent, and carrots will soften and falls.

How to make a marinade with fresh tomatoes, read at the end of the article.

Tomato paste and a little of water we take up to the consistency of sour cream and send to vegetables. Mix and try to acid and salt.

If the marinada is not enough kissliki, a turn of vinegar came. We rarely leave more than 1.5 tablespoons of 9% vinegar. But if tomato paste is too sweet - here you need to bring to taste in your preferences.

Consider that our goal is a kilo-sweet vegetable mix, which is enough for a saturation of acid to interform the fish. In cold food, the acid is felt less than in hot, so without vinegar it is unlikely to get a bright snack accent.

We add spices and the pastry for another 2 minutes. Marinade is ready to meet the main heroine.

Fry fish to a golden crust.

In a classic recipe, it is very important to fry fish in flour to a golden crust.

We cut fish pieces in flour, struts superfluous and frighten in a frying pan in well preheated oil On both sides - 2-3 minutes per face.

These semi-finished fish pieces are placed on a vegetable pillow in a skeleton with fitted vegetables. Top should be vegetables. If you need to pour a slightly water to a vegetable mixture well covered fish. Fish under marinade 5-7 minutes - until complete readiness. Time depends on the size of fish pieces. At the end, we try, if you desire, do it - by pinch.

From the finished dish, get a bay leaf and let it cool. We put marinated in the cold - at least 4 hours.

Can be done otherwise: fry fish to full readiness And in the hot way to shift the layers with hot prepared vegetables. Until ready, carrots with a bow should be switched to 10-15 minutes after adding tomato paste and vinegar.
And in this case, the snack also need to give time to marinating in the cold - from 4 hours.

How to get rid of unnecessary calories?

We retreat from the classics at all and skip the roast. Immediately determine fish for quenching with a tomato-vegetable mixture.

Observe all the nuances. We put the main character on the pillow of vegetables and cover them. It will take a little longer time to turn the crude fish and vegetables well - up to 15 minutes.

Three seats for appetizing venture in your menu.

Spicy fish is especially relevant in the role of snacks. Slices of playing will enjoy with Borodino bread or boiled potatoes.
Or eat Soviet classics on the second to the familiar side dish - buckwheat and other cereals, stew with potatoes, stewed cabbage.
And if we want to enter a recipe in a diet for weight loss, make it easier from oil and flour, as described above, and eat for dinner or at lunch, taking into account calories - by itself or accompanied by light vegetable salad.

Diet recipe: minimum fat and zero bones

The noteworthy of the Soviet masterpiece is ease in the alteration. We offer you the second option - completely without bones, air, the most protein, without excess fat and carbohydrates.

First cut fish into large pieces and drunk or baked in the oven (180-200 degrees, better in foil). Of the fully finished fish pulp, it is very easy to pull out large and small bones.
The fashion bonus is less oil and no flour, since we do not fry anything. It's just to the carcasses of vegetables until readiness: after adding a tomato paste it will take 10-15 minutes.
Fill the finished fish fillet with marinade, cover the lid and let it cool. We send to the refrigerator broke up - 4-5 hours. Even tastier - all night.

The calorie content of dietary fish (calculation by quantity from the classic recipe above) is no more than 250 kcal per serving.