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  • Tastes of childhood
    from grandma's kitchen
  • Welcome bites
    for the start of the feast
  • From soup to sweet
    for a full table
  • Gifts of river and sea
    on the home table
  • From the oven and pantry
    the scent of homemade

Marinated fish(Featured Chef Bojana)

Featured
Marinated river fish
Easy
Fairly cheap
Marinated fish is srpski recept od sveže slatkovodne ribe marinirane u ulju, sirćetu, luku i začinima which is preserved in traditions along the Danube, Sava and Morava. The marinade preserves the fish and deepens the flavor — it can be eaten immediately or kept in the fridge for up to 3 days.

Bojana always places the fried fish into the marinade while warm jer topla riba upija marinadu mnogo bolje od hladne. Luk se prethodno skuva u sirćetu da izgubi oštrinu. Maslinovo ulje pluta iznad sirćeta i formira zaštitni sloj. Servira se uz krompir salatu i domaci hleb kao kompletno srpsko jelo.
Prep

15m

Cook

25m

Wait

2h

Total

2h 40m

Category: Fish and seafood
Seasons Spring Summer Autumn
Cuisine Type Serbian cuisine
Tags:

Ingredients

For 4 Person Nutrition per 1 serving = ~250 g

Ingredients:

800 g freshwater fish (carp, bream)
3 pcs black onion
100 ml white vinegar
100 ml water
5 tablespoon olive oil
2 leaf bay leaf
5 grains black peppercorns
2 tablespoons flour for coating
salt to taste

Equipment & Tools

Pots and pans
Pots and pans
Stove
Stove
Serving set
Serving set

Marinated fish Directions

  1. Wash the fish, dry it, season with salt and pepper, coat in flour.
  2. Fry in oil on both sides until golden and the meat separates from the bone.
  3. For the marinade: boil vinegar, water, onion, and spices for 5 minutes.
  4. Layer the fish in a glass dish with the onion from the marinade.
  5. Pour the hot marinade over the fish until covered.
  6. Add olive oil on top, cover, and chill in the fridge for at least 2 hours.
  7. Serve cold with potato salad.

Notes

Warm fish absorbs the marinade — cold fish from the fridge does not absorb flavors well.
Hot marinade poured over warm fish — double heat ensures flavor penetration.
Olive oil is added last as a protective layer that preserves the fish.
Can be stored up to 3 days in the fridge — it tastes better after a day than immediately.

Nutrition facts

lactose free

Per Serving 1 serving = ~250 g

Kilocalorie:275 kcal
Kilojoule:1151 kJ
Fibers:0.5 g
Salt: 520 g
Carbs: 8 g
Sugar:3 g
Fat: 12 g
Saturated fat:2 g
Cholesterol: 85 mg
Proteins: 32 g
Nutrition facts
4 OSOBA
Serving size 1 serving = ~250 g
Amount per serving
Calories 275 kcal / 1151 kJ
% Reference Intake*
Total Fat 12 g 17%
Saturated Fat 2 g 10%
Cholesterol 85 mg
Salt 520 g 8667%
Total Carbohydrate 8 g 3%
Dietary Fiber 0.5 g 2%
Total Sugars 3 g
Protein 32 g
* Reference Intake of an average adult (8400 kJ / 2000 kcal).

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