Ryba pod Marinadom (Fish Under Carrot and Onion Marinade)
Local name: Рыба под маринадом
In short: Crisp pan-fried white fish fillets buried under a sweet-sour marinade of carrots, onion and tomato, served cold or warm. It takes about 1 h 5 min in total and makes 4 servings.
- Prep
- 25 min
- Cook
- 40 min
- Resting
- 4 h
- Total
- 1 h 5 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 395 kcal
Ryba pod marinadom is a Russian home classic of fried white fish covered with a soft, sweet-sour mix of carrots, onions and tomato. The fillets are floured, fried until golden, then layered with the warm marinade and left to rest so the fish soaks up the flavors. It is eaten cold or at room temperature with boiled potatoes or bread, and it keeps for days in the fridge, which makes it popular for holiday tables and packed meals.
Instructions
- Pat the fish dry and season it with the salt and pepper. Put the flour on a plate.
- Heat the 2 tablespoons of oil for the marinade in a wide pan. Cook the onions for 6 minutes until soft, then add the carrots and cook for 8 minutes until tender.
- Stir in the tomato paste and cook for 2 minutes. Add the water, vinegar, sugar, salt, bay leaves and peppercorns and simmer for 10 minutes until thick but still saucy. It should taste gently sweet and sour.
- While the marinade simmers, heat 2 tablespoons of the frying oil in a large non-stick skillet over medium-high heat. Dredge the fish in the flour, shaking off the excess.
- Fry the fish in batches for 3 minutes per side until golden and cooked through (63°C/145°F), adding more oil as needed. Drain on paper towels.
- Spread a third of the warm marinade in a deep dish and lay half the fish on top. Add another third of the marinade, the rest of the fish, and finish with the remaining marinade.
- Cool to room temperature, cover and chill for at least 4 hours, preferably overnight.
- Serve cold or at room temperature with boiled potatoes or rye bread.
Tips
- Choose a firm, mild fish, since very delicate fillets fall apart under the marinade. Frozen pollock works well if you dry the fillets thoroughly before frying.
- For a sharper marinade, add another splash of vinegar. A pinch of ground coriander adds a classic aroma.
Questions and answers
Is ryba pod marinadom served hot or cold?
Usually cold or at room temperature after a rest in the fridge. Some families serve it warm right away, but the flavors are better the next day.
How long does it keep?
Covered in the fridge it keeps for up to 4 days, and the fish gets softer and more flavorful over time. Do not freeze the finished dish.
Which fish is best for this dish?
Pollock, hake, cod and haddock are all good. Choose firm white fillets and avoid oily fish, which taste too strong with a sweet-sour marinade.
How long does it take to make Ryba pod Marinadom (Fish Under Carrot and Onion Marinade)?
About 1 h 5 min in total: 25 min of preparation and 40 min of cooking.
How many calories are in Ryba pod Marinadom (Fish Under Carrot and Onion Marinade)?
About 395 kcal per serving, with 34 g of protein, 26 g of carbohydrates and 17 g of fat. These values are estimates.
Nutrition per serving
| Calories | 395 kcal |
|---|---|
| Protein | 34 g |
| Carbohydrates | 26 g |
| Fat | 17 g |
| Fiber | 5 g |
| Sugar | 14 g |
| Sodium | 850 mg |
Estimated values, calculated from the ingredients.
