Marinated bighead carp
Description
It works for holidays and everyday meals. For the fish to marinate well, stir it from time to time in the marinade, in the container. Remember that the approximate preparation time is at least 2–3 days. Marinating time depends on how thick the slices are. The larger the fish pieces, the longer they will take to absorb the marinade. Serve the appetizer cold. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
Prepare the listed ingredients. Scale the fish skin, and trim off the fins if any are present. Fillet by cutting the flesh off the backbone and rinse the fillets in water. Pat dry with paper towels.
- 2
Step 2
Cut the flesh into serving-sized pieces of any size and place them in a deep container: a bowl or a food storage container.
- 3
Step 3
Add salt, ground black pepper, and bay leaves to the same pot. You can use black peppercorns instead of ground pepper, but not allspice!
- 4
Step 4
Peel the onion, rinse it, and slice into half-rings. Add it to the container together with the vinegar and oil, and mix everything thoroughly with gentle pressure so the fish pieces are completely coated in the marinade. Do not add herbs, as they will turn sour!
- 5
Step 5
Place the marinated bighead carp in the refrigerator or leave it in a cold place for 2–3 days. Stir the appetizer from time to time so it evenly absorbs the marinade.
- 6
Step 6
To serve, transfer the fish pieces to a plate and serve with pickled onion, chopped green onions, bread, etc.