Salmon marinade with soy sauce. Salmon marinated in soy sauce

Sometimes people may claim that they do not like fish dishes. No amount of persuasion can force them to taste it, for example, in salted or fried form. And this is where a recipe for fried fish with marinade comes to the rescue. In this case, we are not talking about the liquid in which the product is soaked. This is a sauce that is added to fried fish. A large number of suitable sauces simply works wonders. If you don’t like one recipe, you can replace it with another method of preparing marinade for fried fish. The instructions are incredibly simple, and the dish has a bright taste and a unique ability - you want to eat it again and again.

Recipe from the USSR

It is recommended to adjust the ratio of fish and vegetables in this recipe to your taste. And the products that make up the marinade for fried fish are:

• carrots - large and bright;
• tomato paste - thick;
• onions - the same as carrots;
• flour - you need quite a lot of it;
• bay leaf and favorite spices - to taste;
• salt - to taste;
• sugar - optional, 1 pinch;
• lean oil for cooking fish.

In these instructions, use any fish that suits your taste.

Herring in spicy marinade

Brine: 0.5 l water, 4 tsp. sugar, 5 tsp. salt, 2 tsp. acetic acid, 12 tbsp. vegetable oil (you can use less oil), peppercorns, bay leaf. Boil the brine, and when it cools, pour in the fish. For the recipe, take 3 fish, wash, peel, remove the head, entrails and tail. Place the whole carcass in a glass jar and fill it with brine. The brine is prepared from 1 liter of water, 6 tbsp. spoons of salt and 3 tbsp. spoons of sugar. Only fill with cold brine. After a day in the cold, the herring is ready. Fillet the fish, cut it, put it in a clean container and pour in sunflower oil. Then - onions with lemon, black bread with butter and...BON APPETITE! So, salted herring, a couple of pieces. Fat content - to taste. Ideally consumed after standing in the refrigerator for 5-10 hours. We gut it, remove the bones (obligatory for absolutely all recipes with this fish, the bones will spoil the whole impression). Cut the herring into pieces acceptable for consumption (~3-5 cm in length), throw them into a salad bowl. The salad bowl should be deep, and quite high, the marinade, after all. Before using, DO NOT remove it from the marinade (in the sense, do not put it on plates for a long time) - the taste will change, it will not be the same, you just need to pull it from the salad bowl. We clean, wash, and cut regular onions into full rings. Right there, in the salad bowl. Onions - to taste, you can't spoil the porridge with oil, so at least more than herring. Marinade: warm boiled water, a spoonful of mustard (it’s better if homemade, it’s actually simple to make and turns out much better than store-bought), a small spoonful of sugar, salt (depends greatly on the salinity of the fish, ideally lightly salted fish and where- then a tablespoon of salt), vinegar (here, oddly enough, regular rather than wine vinegar is more suitable, but it’s a matter of taste) - a couple of tablespoons, I like more, some less (in fact, the more vinegar, the less insist, but there is no need to go extreme, more than 5 spoons will ruin everything), a tablespoon of oil (this is a must, preferably unrefined sunflower oil, although you can experiment). You can add horseradish (and in this case you can even do without mustard, but it is not advisable), but only without beet juice, it will not be used here, ideally freshly grated root. Water - enough to cover the herring and onion completely. Mix well until the sugar and salt are dissolved and a homogeneous mustard suspension is formed. Not in the mixer, the oil should be on top. Fill it up. It's better to mix it a little. You can leave it on the table, you can throw it in the refrigerator after half an hour (it tastes better cold). Used with boiled potatoes in any form, don’t forget about onions - they turn out very tasty. As you can see, the recipe is basic. Nothing prevents you from adding spices or changing proportions based on your taste.

Which one will we marinate and cook?

In ancient times, they preferred to cook pollock. There were several reasons for this:

1. It was easier to buy it.
2. Affordable price category.
3. There are few bones in the carcasses.

For clean preparation, you can use this product. But today, marinade for fried fish is used in the preparation of hake, cod and pike perch. Also, if you have the desire and opportunity, you can make any red fish with this sauce. The meatier the main component of the dish, the more luxurious its final taste.

Several recommendations for selecting and preparing mackerel for salting

Mostly this type of fish reaches the market and store shelves in fresh frozen form. Blast freezing is an excellent way to preserve all nutritional values ​​and beneficial properties, while at the same time the product will not deteriorate during transportation and will be suitable for consumption.

If you choose the option of dry freezing, then pay attention to the smell and integrity of the carcass. You should not buy one that shows suspicious signs of “encroachment” by pests. If you buy frozen fish with an ice glaze, be sure to pay attention to the transparency of the ice, uniformity of color, absence of dark spots or yellowness, cracks, sagging, or breaks.

Defrosting should not be carried out at elevated temperatures; the method of placing a frozen product in hot/warm water is incorrect. The thing is that under the influence of temperatures the protein coagulates, due to which the nutritional and beneficial value decreases. It is very important that natural gradual defrosting occurs.

Carefully! You should not eat fish that, after defrosting, developed an unpleasant odor, all the bones began to separate from the meat, which, in turn, lost its elasticity, became soft, and broke.

Technology for preparing fish fried under marinade

Fry the prepared vegetables until golden brown. First we prepare the carrots. Then, having removed the finished root vegetable into a separate cup, fry the onion in this oil. During the process, add vegetable oil if the need arises.

We clean the pollock and turn it into fillet. We will fry the finished parts. Heat a deep frying pan, add odorless vegetable oil. Roll pollock in flour with added salt. Fry it on both sides. Remove from the pan and fry the tomato paste in the remaining oil. We dilute the thick product with boiled hot water. As a result, its consistency will become similar to liquid sour cream.

Place the fish pulp in this frying pan. Cover it with a vegetable layer on top. Add salt, pepper, sugar and spices to taste. Simmer the fried fish over low heat under a marinade of carrots and onions for 15-30 minutes. When ready, do not remove it, but leave it to marinate for up to three hours. This dish is good not only hot, but also cold.

How to marinate steaks for BBQ

Cut the garlic into several thin cloves (it is only needed for a light aroma). Add soy sauce at the rate of: 1 tbsp. soy sauce for 1 steak.

Mix all the ingredients, dip the steaks into the resulting marinade and carefully coat them. Leave to marinate for 30 minutes.

Of course, besides lightly salted salmon, baking is the most popular way to prepare red fish. There are a lot of recipes for baking salmon in the oven - from the simplest to complex recipes comparable to a professional kitchen.

For baking, you can prepare a lot of different marinades and vegetable dressings. But it should be noted that even chefs of elite restaurants bake salmon fish with minimal processing and flavoring additives. Their skill is evident in the fish sauces and dazzling presentation of fish dishes.

Baked salmon steaks with cheese

Ingredients

• Salmon – 4 steaks
• Salt - to taste
• Lemon – 2 fruits
• Mayonnaise – 3 tbsp.
• Freshly ground black pepper - to taste
• Set of spices for fish
• Hard cheese – 100 g
• Vegetable oil (any)

Preparation

1. We wash the steaks, dry them with a towel, add some salt and rub in freshly ground black pepper (to taste).
2. We prepare the marinade from the juice of half a lemon, mayonnaise and fish spices. Just mix the ingredients.
3. Dip the steaks in the marinade and place them on a plate to marinate. Marinate for 20 minutes.
4. Grease a baking tray with vegetable oil, cover its bottom with almost transparent (very thin) lemon rings. Place the steaks on the lemon rings and sprinkle each individually with finely grated cheese.
5. The oven is already preheated to 180 degrees, and we put our steaks in it. Bake for about 20 minutes. Do not bake longer, otherwise the fish will lose its juiciness.
6. Serve on a platter, garnished with lemon slices.

Fried fish marinated with carrots and mayonnaise

For a more delicate taste, you can use not only tomato. Mayonnaise sauce with various ingredients is also perfect. List of ingredients:

• cleaned fillet of any fish - half a kilogram;
• large onion;
• large and bright carrots - 1 piece;
• seasonings for fish, which are available;
• 6 tablespoons of full-fat mayonnaise;
• odorless vegetable oil - 3-6 tablespoons;
• greens - optional;
• salt - to taste.

Salt and pepper the fillet pieces. Heat the vegetable oil in a frying pan and fry all the fillets over moderate heat until almost done.

Delicious pink salmon, simple and tasty

Prepare the fish: make the slices approximately 1.5 cm thick. Brine is taken at the rate of approximately 1 kg of fish: 1 tbsp. boiled cold water, 0.5 (or slightly less) grows. odorless oils, 2 tbsp. l. salt (without a slide), 1 tsp (without a slide) sugar. sand, peppercorns. You can also take allspice and coriander - if you like. Pour the brine into the prepared fish, mix, cover and put in the refrigerator. After a day you can eat. But, usually, use begins in the morning, because... I don't have enough patience!) The fish is amazing.

So, let's get started: Pink salmon must be deep frozen - it doesn't matter whether it's a carcass or a fillet. If you get a whole fish, as usual, then you should defrost it a little in order to remove the skin. This savage procedure occurs quite easily, you just need to cut off the head and lightly pick up the skin at the place of the “cut” - it is removed with a “stocking” from the frozen carcass. I don’t recommend cooking with the skin - you’ll get tired of spitting out the scales later. Next, fillet the fish using any method known to you. Again, in a state of “frostbite,” the spine and bones are separated without problems and unnecessary losses. Quickly cut clean fillets into pieces of any size - practice shows that their optimal width is about two centimeters. Prepare brine - a saturated saline solution. Dissolve 4-5 tablespoons of coarse table salt in a liter of cold boiled or simply purified water. The readiness of brine is checked like this: if a small peeled potato does not sink, then everything is in order. The next step is to put the prepared pieces of pink salmon into the brine. How long? In the original recipe, the recommended time was 5-8 minutes. For some reason this didn’t seem enough to me, and I always wait at least half an hour. Neither under-salting nor over-salting was observed even once. After the allotted minutes have elapsed, take out the fish, dry it slightly with a napkin and place it in a container convenient for storage in the refrigerator (for example, a plastic container), then fill it with vegetable oil. It should be remembered that if the oil completely covers the fish, it will be stored much longer. You can add your favorite spices.

How to make sauce?

In the meantime, the fish is fried, let's start preparing the marinade for the fried fish.

1. Wash the carrots. Remove the peel and anything inedible. We chop the root vegetable into any segments, bars or three on any grater.
2. We free the onion from inedible elements. It also needs to be cut. We do this so that the onions and carrots have similar sizes.
3. Heat a separate clean frying pan and sauté the vegetables in it, after adding vegetable oil. During cooking, lightly salt them so that the juice mixes. Readiness is determined by the condition of the carrots. It should be soft.
4. Place the sauté in a separate fireproof container and add the entire amount of mayonnaise.
5. Greens, if you use them, must be rinsed. After removing excess liquid, chop finely.
6. Salt and mix vegetables, herbs and mayonnaise sauce.
7. Spread the marinade for fried fish evenly into the frying pan with the prepared fillet. Simmer over low heat for 10-15 minutes after the sauce boils. Let the finished dish stand for half an hour under the lid. Now it can be served.

Original recipe for pickling at home

This is a simple and unusual way to pickle at home. Its originality lies in the brine for mackerel fish

, although it can be used for any types of sea fish, just not small ones, from which you can separate the fillets and cut them into small pieces.

So, the main highlight is the use of a mixture of lemon and orange juice as a marinade. Prepare the mackerel, rinse, separate the meat and cut it into centimeter cubes. Mix the juice, salt it and add chili pepper. Pour the marinade over the mackerel, keep for about 20 minutes at room temperature, and then transfer to the refrigerator. You can serve it the very next day; the combination with boiled potatoes will be especially tasty.

Marinade with vinegar and spices

In such a duet, even unassuming river specimens will acquire incredible softness and aroma. Marinade for fried fish with vinegar - inexpensive and simple. Ingredients for the dish:

• peeled pollock pulp - 800 grams;
• large carrots - 2 pieces;
• onions - 1\2 or 2 pieces;
• ketchup or any tomato sauce - 3-4 tablespoons;
• table vinegar, 9% strength - 1 large spoon;
• laurel leaves - 2-3 pieces;
• black peppercorns - 3-7 pieces;
• salt to taste, but not less than 1 tablespoon;
• sugar - half a tablespoon;
• vegetable oil - as much as needed during the process.

The simplest classic recipe for salting mackerel

Using the classic method, you can salt both a whole carcass and a carcass cut into pieces. Start by preparing the fish: defrost, wash, separate the head, tip of the tail and fins, and remove the intestines from the belly. Dry with a paper towel. If you choose the option in pieces, then cut the carcass so that the width of each is about 3 cm.

Now let's figure out how to make brine for mackerel

. Dissolve salt in boiled water at room temperature. In the classic version, salt is added to taste, so you will need to taste the brine (it should not be scaldingly salty, make it moderately rich). It would be a good idea to add a little sugar. Stir everything and put on low heat, bring to a boil, add a few bay leaves, and cool. Pour the chilled brine over the fish and leave to salt:

• cut into pieces – 24 hours;
• whole carcasses – 3-4 days.

Then remove the fish from the brine to avoid over-salting.

Salting methods

The correct choice of salting method makes it possible to achieve the desired taste and aroma qualities. Having decided on the marinating method, you must strictly adhere to the algorithm of actions to ensure that the product turns out tasty and safe.

Dry salting

Dry salting is considered a universal method used for hot and cold smoking. The advantage of this option is its simplicity. The fish is coated with salt and spices. Ingredients are selected based on personal preferences. The main thing is to take enough salt. Fish usually absorbs as much salt as it needs, but rinsing or soaking is still required to remove the excess. For hot smoking, it is not necessary to marinate the product for a long time; it is enough to soak the carcasses in salt for about 3-5 hours.

Wet salting in brine

Using brine allows salt and spices to penetrate the fibers faster and deeper, break them down, and prepare the fish for hot smoking.
There is no need to soak the carcasses after marinating, since the salt concentration in marinades is not as high as with the dry method. The main purpose of marinating fish before hot smoking is to saturate the product with taste and aroma. The right choice of marinade recipe will allow you to prepare an exquisite delicacy that will surprise even the most demanding gourmets with its taste and aroma.

Useful tips

It is important not only to know what side dish goes with the fish, but also to use spices when preparing it that do not differ in aroma and texture from the spices that you used when preparing the fish. Don’t forget about sauces - salsa sauce, onion sauce, nut-tomato sauce, mango-ginger sauce, etc. go perfectly with fish.

You can serve fish dishes with green, grape or olive oil, as well as lemon juice (lemon juice will add a touch of freshness and piquancy to any fish dish). It is advisable to alternate even correctly selected side dishes, which make the food attractive and appetizing. If you do not have the opportunity or time to prepare a complex side dish, use fresh or pickled vegetables cut into slices, and do not forget about greens - this will give the dish the missing attractiveness.

Mistake No. 7. Cutting quality

“If you put a lot of pressure on the fish during the process of cutting, cleaning and gutting,” says Grigory Chunikhin, “it will then fall apart. Therefore, to cut fish, you need to have a sharp knife at hand.”

Rostislav Ereshko advises gutting and cleaning chilled fish immediately before cooking. But if you are going to store it for some time, then it is better to immediately remove the entrails and gills.

By the way, about cutting chilled fish. You can ask for it to be cleaned and gutted on the spot; markets usually provide such services when purchasing chilled or live fish. And often even for free.

Mistake #5: Live fish

Buying live fish has its own nuances. Not all fish are sold in this form. Most often these are river fish: carp, pike perch, catfish. Small sturgeons are often sold in aquariums. This fish is not from big rivers, but from farms. And you need to understand that river fish needs to be well cooked, since even for farmed fish there is still a danger of infection with parasite larvae. Therefore, such fish is not eaten raw or half-raw. This is the first.

Second point: fish in aquariums often fall asleep. And sleep for a fish is practically death. How long she “sleeps” in this aquarium is unknown. “When choosing live fish, it is very important that it shows signs of life,” Grigory Chunikhin shares his experience. - Just because it is in an aquarium does not guarantee that it is alive. When purchasing live fish, it is advisable to have it cleaned and gutted in front of you, without taking it to another room.”

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Cottage cheese casserole

This is not only healthy, but also a tasty dish for both children and adults. To prepare the casserole, take 200 g of cottage cheese and place in a steamer bowl. Beat one egg in there and mix well. Add 2 tbsp to the mixture. l. sour cream and sugar. Stir. Add 1 tbsp. l. decoys.

To diversify the taste of the casserole, you can add chopped fruits or berries to the curd mass. It can be strawberries (if there is no allergy), banana, pear, apples and much more. Mix all the above ingredients in the bowl of a double boiler. Just not too much so that the fruits or berries don’t turn into mush.

Now you can level the mass and turn on the steamer. This dish takes 30 minutes to prepare. Of course, it does not have the usual golden crust, but it turns out to be a tasty and healthy casserole in a double boiler. If you need a dietary dish, then it is advisable to choose low-fat cottage cheese.