Marinated Pollock with Carrots and Onions

Pollock marinated with vegetables — tasty and healthy. Fish should be present in every personʼs diet. Pollock according to this recipe turns out incredibly tasty and juicy. This dish is suitable for all occasions. It is nutritious, low in calories, with a rich taste. You canʼt think of a better recipe!
cook time: 3h
Gavin Tanner
Marinated Pollock with Carrots and Onions

Nutrition Facts (per serving)

134
Calories
7g
Fat
10g
Carbs
8g
Protein

Ingredients (2 portions)

Basic:

Onion (medium size) 3 pc
Salt to taste
Sugar 1 tbsp
Wheat flour 100 g
Water 5 tbsp
Bay leaf 3 pc
Tomato paste 3 tbsp
Carrot 2 pc
Vegetable oil 100 ml
Vinegar 2 tbsp
Carnation to taste
Allspice 1 tsp
Pollock 600 g

Recipe instructions

Step 1

Step 1
How to make pollock with carrot and onion marinade? Prepare the ingredients according to the list. If necessary, defrost the fish by transferring it to the bottom shelf of the refrigerator in advance. Do not defrost it completely, this will make the carcass easier to clean and cut. Wash, cut off the fins, tail, gut, be sure to remove the black film from the inside of the abdomen, as it will give off bitterness. Rinse the fish again and dry it with paper towels.

Step 2

Step 2
Cut the fish carcasses into 7 pieces. Roll each slice in a mixture of salt and cloves. Leave for 15 minutes to marinate.

Step 3

Step 3
Then roll the fish in flour.

Step 4

Step 4
Pour refined vegetable oil into a frying pan and heat it well. There is a simple way to check whether the oil has warmed up well enough. Dip a wooden spatula into it, if bubbles gather around it, then you can begin the frying process. Place the fish pieces and fry them on both sides over medium heat until golden brown.

Step 5

Step 5
Place the fried pollock in a bowl and let it cool.

Step 6

Step 6
Take a medium sized onion. Peel it and cut it into thin half rings. To prevent onion juice from irritating your eyes so much, rinse the onion and knife under running cold water before slicing. If you grease the cutting board with a slice of lemon, it will not absorb the unpleasant onion smell. Fry in a frying pan with vegetable oil for about 5 minutes until translucent. You can add a pinch of salt, then the onion will become juicier.

Step 7

Step 7
Wash the carrots well with a brush under running water, peel, grate or cut into strips. Please note that the final result will depend on how you chop the carrots. During heat treatment, grated carrots will turn into mush and mix evenly with the rest of the ingredients, while cut into cubes will retain their shape. Add it to the onion, stir and simmer over low heat for another 5 minutes until it becomes soft.

Step 8

Step 8
Mix tomato paste in a cup of boiled water and pour into the roasted vegetables. Add sugar (or a sweetener that is not afraid of heat treatment), salt, peppercorns and bay leaf. Tomato paste can be replaced with tomatoes in their own juice, fresh tomatoes or ketchup. If you use ready-made fish spices, be sure to read the ingredients on the package. If there is salt in the mixture, take this into account when salting the dish so as not to oversalt.

Step 9

Step 9
Simmer with constant stirring for 8-10 minutes, then remove the bay leaf. Pour in the vinegar, turn off the stove and let sit for 7 minutes.

Step 10

Step 10
Mix the chilled fish with the cooled marinade. Let it brew for 2 hours in the refrigerator. During this time, the fish will be well soaked and ready to eat. When serving, a dish with fish can be decorated with lemon and herbs.

Additional rubrics

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