🇷🇺 Russia · Food
Fish Under Marinade
By eatmundo · September 8, 2026
🇷🇺 RUElena Leya · UnsplashA classic cold appetizer consisting of pan-fried white fish fillets topped with a sweet and tangy vegetable sauce. It represents the quintessential Soviet-era deli and holiday favorite.
Ingredients
check them off as you prepareHow to Make It
- 1
Slice 600g of white fish into thick steaks or fillets, coat them lightly in flour, and season with salt.
- 2
Heat 20ml vegetable oil in a large skillet over medium-high heat and fry the fish for 4 minutes per side until golden brown; remove and set aside.
- 3
Finely dice 2 onions and grate 2 carrots, then heat the remaining 20ml oil in a medium saucepan.
- 4
Sauté the vegetables over medium heat for 8 minutes until they are soft and slightly caramelized.
- 5
Stir in 1 tbsp tomato paste, 1 tbsp vinegar, and 1 tsp sugar; dilute with 50ml water, then simmer for 5 minutes to combine flavors.
- 6
Place the cooled fish in a deep dish and spread the warm vegetable marinade evenly over the top.
- 7
Cover and refrigerate for at least 4 hours, ideally overnight, to let the marinade penetrate the fish.
- 8
Serve cold directly from the refrigerator, ensuring every piece of fish is coated in the flavorful vegetable topping.
Frequently Asked Questions
What is Fish Under Marinade?+
Fish Under Marinade is a cold Russian appetizer consisting of fried white fish pieces topped with a sautéed mixture of carrots, onions, and tomato paste. It is preserved in a vinegar-based sauce and is typically served as an hors d'oeuvre at holidays and festive gatherings.
What is Ryba Pod Marinadom?+
Ryba Pod Marinadom is a cold Russian dish consisting of pan-fried white fish served under a thick, tangy, and sweet sauce made of stewed carrots, onions, and tomato paste. It is a nostalgic appetizer typically prepared for festive gatherings.
What type of fish works best?+
Firm-fleshed white fish like pollock, cod, or hake are preferred because they hold their shape well after frying and cooling.
Can I eat this immediately?+
No, the dish is specifically designed to be marinated; letting it rest for several hours or overnight is crucial for the textures and flavors to develop.
Why is it served cold?+
It is an appetizer meant to be enjoyed as a refreshing, chilled dish that pairs perfectly with pickles and rye bread.
Is the flour coating necessary?+
Yes, a light dusting of flour helps create a small crust on the fish, which prevents it from falling apart while it is being marinated in the acidic sauce.
🇷🇺 RUElena Leya · UnsplashMundo Match
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