Tangy Marinated Fish with Carrots and Onions

Unique aroma, bright and rich taste! Fish marinated with carrots and onions is a cold appetizer. Many people have known her since childhood. Serve it for lunch or dinner — itʼs healthy and incredibly tasty!
cook time: 2h 30 min
Logan Winslow
Tangy Marinated Fish with Carrots and Onions

Nutrition Facts (per serving)

103
Calories
5g
Fat
3g
Carbs
13g
Protein

Ingredients (4 portions)

Basic:

Onion (large) 1 pc
Salt to taste
Bay leaf 2 pc
Tomato paste (or a little less as desired) 5 tbsp
Carrot (large) 1 pc
Vegetable oil 50 ml
Peppercorns to taste
Greenery to taste
Hake 1 kg

Recipe instructions

Step 1

Step 1
How to make fish marinated with carrots and onions? Prepare all components according to the list. What fish is best to use? Hake, pollock or cod are ideal for this recipe. I was cooking hake. If you have frozen fish, remove it from the freezer and defrost it at room temperature.

Step 2

Step 2
Clean the hake from scales and be sure to cut off the sharp fins. If you leave the fins, then during the cooking process some of them may separate from the fish, which will ruin the finished dish. Rinse the carcasses in cold water and dry with paper towels. There should be no excess water left on the fish.

Step 3

Step 3
Cut the hake into small portions and lightly salt. Peel and wash the onions and carrots.

Step 4

Step 4
Heat vegetable oil in a thick-bottomed frying pan. Place the fish in a frying pan and fry over moderate heat until cooked. It took me about 8-10 minutes on each side.

Step 5

Step 5
Chop the onion not very large. The cutting method can be any at your discretion (half rings, cubes, etc.). Grate the carrots using a coarse grater or a Korean salad grater.

Step 6

Step 6
Place the finished fish from the frying pan into a separate deep container.

Step 7

Step 7
Add bay leaf and peppercorns.

Step 8

Step 8
Add onion to the pan where the fish was fried. Fry over moderate heat, stirring occasionally, until translucent.

Step 9

Step 9
Add the carrots to the onions and cook everything together for about 10-15 minutes (don’t forget to stir). When the vegetables are ready, add tomato paste and finely chopped herbs to the frying pan. Adjust the amount of tomato paste to taste. The original recipe suggested using 5 tbsp, I only added 3 tbsp. and this turned out to be quite enough. Mix everything and keep it on the fire for just a few seconds.

Step 10

Step 10
Send the tomato and vegetable frying to the fish and mix gently but thoroughly. If the fish turns out to be a little dry, add 1-2 tbsp. spoons of vegetable oil (can be unrefined). After the fish has cooled, place it in the refrigerator to set for at least a couple of hours. The longer the hake marinates, the tastier it will be.

Step 11

Step 11
Serve the hake cold with the carrot and onion marinade. Very tasty as an independent dish or as an addition to boiled rice or potatoes.

Additional rubrics

Related recipes