To fish out tender and juicy need the right marinade. This little trick will make any fish dish magical.
If you are going to bake or fry the fish, simple salt and spices for a delicious fish would not be enough.
To make of this culinary masterpiece from any fish, it is necessary to pre-marinate.
Keep the carcass in a marinade is best not to less than 30 minutes, and preferably two hours or more.
Council: marinade is suitable for any fish - river, sea, the cheapest and naobort expensive delicacy.
How to marinate the fish recipe
Ingredients:
Fish (eviscerated carcasses or fillet) - 1 kg,
Onions (medium) - 3 units.
Carrots (medium) - 3 units.
Vinegar (9%) - 200 ml,
Bay leaves - 5 pcs.
Black pepper peas - 20-25 units.
Salt - 2 tbsp. spoons + approximately 1 tbsp. spoon for pre-spreading,
Sugar - 4 tbsp. spoons,
Water - 2 liters.
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Preparation:
Clean the fish from the scales and viscera, remove the head, cut the fins and rinse, then pat dry with paper towels.
If desired, the separate fillet and cut it to the plate width of 5 cm, or simply cut into the carcass with the backbone into pieces of 3-4 cm.
Season with salt on all sides and remove for 30-40 minutes in the refrigerator.
In an enamel pot boil two liters of water, put it in thick slices cut carrots and onions close semicircles, simmer for 10 minutes on low heat.
Then pour vinegar, adding salt, sugar, black pepper and bay leaf.
Allow to boil immediately turn down to the lowest heat and boil the marinade for 15 minutes, removing the foam, if necessary.
Then the mixture to cool to room temperature.
Pour the marinade over the fish in a deep bowl. Top bowls with fish tighten with cling film or a lid.
Remove the dishes with the fish in the refrigerator to marinate.
As the need to cook - take out the fish from the bowl and proceed to further heat treatment.
Such fish can roast, breaded in flour or breadcrumbs.
And also bake with vegetables or rice.
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