Marinated fish
3 servings
30 minutes
A simple classic of Soviet cuisine, marinated fish. Here is the most basic version - with cod and tomato paste instead of tomatoes.
1
Salt and pepper the fish.
- Salt: to taste
- Ground black pepper: to taste
2
Coat the fish in flour.
- Wheat flour: 150 g
3
Heat vegetable oil in a pan and fry the fish on high heat for 1 minute on each side until golden brown.
- Vegetable oil: 90 ml
- Cod fillet: 600 g
4
Place the fish in a clean dish.
5
In the same pan, add oil and sauté the onion, sliced into half rings, until soft.
- Vegetable oil: 90 ml
- Onion: 400 g
6
Add grated carrot on a large grater.
- Carrot: 400 g
7
Salt, pepper, and stew until the carrots are soft. Transfer the stewed vegetables to a clean dish.
- Salt: to taste
- Ground black pepper: to taste
8
Return the fish to the pan, adding vegetable oil, and cover it with vegetable marinade.
- Vegetable oil: 90 ml
9
Mix water with tomato paste, vinegar, and sugar.
- Water: 400 ml
- Tomato paste: 100 g
- Vinegar 9%: 60 ml
- Sugar: 50 g
10
Pour in the fish and vegetables. Add peppercorns, cloves, and bay leaves, cover with a lid.
- Black peppercorns: 7 pieces
- Carnation: 3 pieces
- Bay leaf: 2 pieces
11
Simmer for 15–20 minutes on low heat.