How to cook fish for marinade?

Usually, before cooking the fish in the marinade, the fish fillets themselves are boiled, baked or fried, in a word, they are cooked any way, and not filled with marinade in raw form. However, there are a lot of different variations, and we'll talk about them later.

Recipe for boiled fish under marinade

Ingredients:

Preparation

Fish fillets are placed on the grill of the steamer and cook for 7 minutes. While the fish is preparing, let's take on the marinade: grate the root of ginger and garlic on a grater, cut the onions with rings and combine everything with soy sauce and sesame oil. We complement the marinade with crushed green onion feathers. We immerse the fish fillet in the marinade mixture, cover the containers with a film and leave it in the refrigerator for an hour. After a while, we shift the fish along with all the ingredients of the marinade to the baking tray and put it in the oven, heated to 220 degrees. Readiness of boiled fish under the marinade in the oven can be checked after 10 minutes.

The recipe for red fish under marinade

Ingredients:

Preparation

Raw fish fillet cleared of bones rubbed with salt, cayenne pepper and pasta from garlic denticles. We make marinade from juice and a peel of citrus with addition of honey , we fill in fish. In the marinade we send twigs of thyme. First the fish should be held in the marinade for a couple of hours, and then you can start baking. Red fish should be prepared at 175 degrees 20 minutes.

Stewed fish pollack under marinade

Ingredients:

Preparation

Pollock in a flour mixed with salt and pepper, and then fry in a pan until a characteristic golden crust. Simultaneously with the fish we pass onions and carrots, mix them with tomato paste, a quarter glass of water and vinegar. Fill the fish pieces with a vegetable marinade and cover with a lid. Fried fish under the vegetable marinade will be ready in 20 minutes.

Recipe for fish with a white marinade

The peculiarity of cooking fish in a white marinade is that the marinade itself does not contain tomato paste, and after a long cooking, after cooling, it turns into a jelly-like mass. Gets some kind of original and simple jellied fish.

Ingredients:

Preparation

Before making fish under the marinade, the carcass itself should be cleaned and seared, rinsed and cut into large slices. Pieces of fish are sprinkled with flour and fry until the notorious reddishness. While the fish is preparing, do not losing time, cleaning and cutting onions and roots. First we pass onions in a frying pan, after adding roots to it and keep everything in the frying pan for about seven minutes.

Cook the marinade, combining a liter of water with a clove, laurel, pepper and salt in a pan. As soon as the liquid boils, remove it from the fire and mix it with vinegar. We pour marinade fish and vegetables, we cool and put in the refrigerator.

The fish can be sampled after 6 hours, but the longer it is, the more delicious and rich it will become, therefore this dish will be especially appetizing in a couple of days. A worthy addition to the festive and casual table is ready!