Pike with carrot and onion marinade
Description
I cook this fish very often, and it doesn't have to be pike. In summer, I prepare crucian carp with a marinade of carrots and onions; in winter, I use pike or bighead carp. Sometimes I buy pangasius or pollock fillet and cook it using the same recipe—it turns out delicious too. Fish marinated according to my recipe becomes incredibly aromatic. By the way, the vegetable marinade is also tasty; my family eats it up to the very last spoonful.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. Peel the carrots and onion, clean the pike and remove the innards.
- 2
Step 2
Cut the pike into small pieces, dip them in flour mixed with a small amount of salt, and fry in vegetable oil just as you normally fry fish.
- 3
Step 3
Now let's prepare the marinade. Finely chop the onion and sauté it in vegetable oil until translucent.
- 4
Step 4
Then add the grated carrot. Sauté over medium heat for a couple of minutes, then cover the pan with a lid and cook over low heat for 10 minutes.
- 5
Step 5
Add tomato paste, bay leaf, salt, and peppercorns.
- 6
Step 6
Add a glass of water and sugar, stir, and cook covered for 20 minutes. After that, remove the pan from the heat, take out the bay leaf, add apple cider vinegar to the pan, and stir.
- 7
Step 7
Place the fish in a bowl or dish and cover it with the marinade. Refrigerate the fish overnight.
- 8
Step 8
You can already enjoy the wonderful taste of fish in the morning!