Fish - a source of useful for each person substances. And in order to preserve valuable qualities, it is important to properly prepare it. For example, it can be a fish under a fragrant marinade in a multivariate. And the recipes described below, will help to cope with this task without much trouble.
Fish under marinade - a classic recipe in a multivariate
Fish, cooked, according to this recipe will turn out juicy and fragrant.
Ingredients:
- fish of medium size (hake, pollock) - 3 pcs .;
- tomato - 3 pcs .;
- onion - 2 pieces;
- carrots - 3 pieces, if large - 2 pcs .;
- Bulgarian pepper - 1 pc .;
- vinegar 9% - 1 teaspoon;
- pepper fragrant;
- black peppercorns;
- laurel;
- cloves - 2 buds;
- celery root - 150 g;
- salt;
- sugar;
- flour and oil vegetable refined - for roasting.
Preparation
We clean the fish, cut the fins, tail and cut them into neat pieces of medium size, slightly salted and breaded in flour. Turn on the multivark in the "Hot" mode, pour the vegetable oil so that it completely covers the bottom. While the oil is warming, cut the onion into half rings, celery - straw, and grate the carrots or cut into straws. As soon as the oil has warmed, fry the fish to a mouth-watering crust, about 7 minutes.
We make puree from a tomato. Fill them with hot water for 1 minute, after making notches. Remove the skins and put them in a blender. Of course, you can take a ready-made tomato juice or tomato paste, but with fresh vegetables will get much tastier.
When the fish is browned, take it out and fry the onions and carrots for about 7 minutes, add the tomato puree and spices. Let's boil and add sugar, vinegar, the remaining salt and mix. Turn on the "Quenching" mode and immerse all the previously fried fish in the received marinade. Stew for 20 minutes.
Fish in sour-dill marinade in a multivariate
Ingredients:
- small pike - 2 pcs .;
- sour cream - 3 tbsp. spoons;
- dill chopped - 1,5 st. spoons;
- ground pepper;
- lemon juice - 1 tbsp. a spoon;
- salt sea.
Preparation
Fish should be cleaned, gutted and get rid of the fins and head and rinsed well. Then cut it into pieces. Mix sour cream, pepper, salt and in this marinade leave the fish for 20 minutes. Add dill and lemon juice, mix well and let stand for 20 minutes. Then, in the sleeve for baking, add our fish and tie it from two sides, you can just knot.
We turn on the "Steam cooking" mode in the multivark, dress the steamer basket, put the fish in there, close the lid and wait for 30 minutes. After the signal preparation of a wonderful, and most importantly useful fish under the marinade in the multivarquet is ready!
How to cook fish under a marinade in a multivark in Chinese?
The recipe for fish stewed with marinade has many variations, but they do not differ much from each other. But sometimes you want to diversify your menu.
Ingredients:
- fillets of any white fish - 0.5 kg;
- vegetable oil;
- salt;
- sugar - 1 tbsp. a spoon;
- starch - 1,5 tsp.
- white wine - 3 tsp;
- soy sauce - 3 tbsp. spoons;
- green onion;
- Bulgarian pepper - 1 pc .;
- pepper spicy red chili - 2 pcs .;
- garlic - 4 medium denticles.
Preparation
Cut the fillets into equal small pieces, mix the wine, starch and salt, add to the fish and marinade for 20 minutes. In the multivark pour a large amount of vegetable oil, set the mode "Baking" and intensely fry the fish - 5-7 minutes, take out.
In the butter we put finely chopped chilli, lightly fry. We cut the Bulgarian pepper into half rings, garlic with plates and onions, and mix. Add the soy sauce and sugar, close it, stew it for 2 minutes, then add the fish and wait three more minutes. The dish is ready!