Fish under the carrot and onion marinade

4 servings
2 hours 30 min

How to make fish under the marinade from carrots and onions? Prepare all components according to the list. Which fish is best used? Heck, pollock or cod are ideal for the recipe. I was cooking hake. If you have frozen fish, remove it from the freezer and defrost it at room temperature.

Clean the heck from the scales and be sure to cut off the sharp fins. If the fins are left, then during the cooking process, some of them can separate from the fish, which will spoil the finished dish. Rinse the carcasses in cold water and dry with paper wipes. There should be no excess water left on the fish.

Cut the hake into small portion pieces and salt lightly. Peel and wash the onions and carrots.

In a thick-bottomed frying pan, heat the vegetable oil. Put the fish in a frying pan and fry over a moderate heat until tender. It took me about 8-10 minutes for each side.

Cut the onion not very large. The method of cutting can be any at your discretion (half rings, cubes, etc. ). Grate carrots on grits or on grits for Korean salads.

Put the finished fish from the pan in a separate deep container.

Add the bay leaf and peppercorns.

Send onions to the pan where the fish was fried. Fry over a moderate heat, stirring occasionally, until transparent.

Add carrots to the onions and cook everything together for about 10-15 minutes more (remember to stir). When the vegetables are ready, send tomato paste and finely chopped greens to the pan. Adjust the amount of tomato paste to taste. The original recipe suggested using 5 tbsp, I added only 3 tbsp. and this turned out to be enough. Mix everything, hold it on fire for just a few seconds.

Send the tomato-vegetable roasting to the fish and gently, but mix thoroughly. If the fish is dry, then add 1-2 tbsp. spoons vegetable oil (can be unrefined). After the fish cools, send it to the refrigerator to brew for at least a couple of hours. The longer the hake will marinate, the tastier it will be.

Serve the hake under the carrot and onion marinade cold. Very delicious as an independent dish or as an addition to boiled rice or potatoes.