Fish in a spicy marinade with pumpkin, pepper and ginger

Category: Fish dishes
Fish in a spicy marinade with pumpkin, pepper and ginger

Ingredients

White dense fish (better haddock) 450 g
Large carrots 1 PC.
Bulb onions 1 PC.
Grated pumpkin 300 g
Bulgarian red pepper 1 PC.
Peeled ginger 1.5 cm
Garlic 1 clove
Tender tomato paste or tomato juice 2 tbsp. l. (1 tbsp.)
Salt and sugar taste
Vegetable oil for frying 1-2 tbsp. l.
Allspice, ground black pepper, hops-suneli or ground coriander, gristle leaf taste
Fresh cilantro and dill bundle

Cooking method

  • A very tasty fish under the marinade turned out when I decided to attach a piece of pumpkin. And to add a touch of oriental piquancy, I added a piece of ginger. It turned out tasty, spicy, not very spicy, but, thanks to ginger, fresh.
  • Fish in a spicy marinade with pumpkin, pepper and ginger
  • Fish in a spicy marinade with pumpkin, pepper and ginger
  • Fish in a spicy marinade with pumpkin, pepper and gingerCut the white dense fish, peel and cut into portions along the ridge and then across. Salt the fish a little.
  • Fish in a spicy marinade with pumpkin, pepper and gingerPrepare all vegetables. Peel and grate carrots, pumpkin in the same way, chop the onion into thin half rings and finely chop. Pepper to clear of seeds and cut into thin half rings or cubes. Wash the ginger and grate, then squeeze the juice out of it. Sort the greens and wash, dry.
  • Fish in a spicy marinade with pumpkin, pepper and gingerFish in a spicy marinade with pumpkin, pepper and ginger Dip the fish pieces in flour on both sides and fry in oil. Put out of the pan on a plate and cover. I cooked in the Tortilla Chef 118000 Prince oven at 3.5
  • Fish in a spicy marinade with pumpkin, pepper and gingerAdd some oil to the frying pan of the appliance and sauté the onions and carrots on it.
  • Fish in a spicy marinade with pumpkin, pepper and gingerAs soon as the onions and carrots begin to acquire a golden color, add the grated pumpkin on top, mix and heat everything together for a couple of minutes. Salt, pepper and sprinkle with a little sugar if the pumpkin is not very sweet.
  • Fish in a spicy marinade with pumpkin, pepper and gingerPlace fish between vegetables.
  • Fish in a spicy marinade with pumpkin, pepper and gingerStir a couple of tablespoons of good tomato paste with water and ginger juice, pour over fish and vegetables, distribute evenly. Sprinkle chopped garlic over the dish. Close the device with a lid without a fastener and extinguish it on low mode 2. I have a lot of boils at 2.5, so be guided by the features of your device. Make sure that the contents are not very much and the liquid does not boil away, but simply everything slowly languishes.
  • Fish in a spicy marinade with pumpkin, pepper and gingerWe give time for the fish to be saturated with all the juices and serve hot with rice. We eat the remaining pieces the next day as a cold snack.
  • Bon appetit with your family and friends!

Cooking program:

Baking device Tortilla Chef 118000 Prince

Note

To somehow support the health of the princess in the off-season, when the winds walk through the canals of the old city, bringing melancholy, Tortilych decided to enrich the old recipes and added some benefits in the form of pumpkin and ginger. The latter was delivered to him directly from China, and not just a root, but the flowering plant itself.
Have you seen how ginger blooms? This is a truly extraordinary beautiful and unique plant in its medicinal properties!

Fish in a spicy marinade with pumpkin, pepper and ginger

Ginger in translation from Sanskrit means "horned". This name, apparently, was inspired by the shape of the ginger root. Funny roots, reminiscent of men, became one of the very first spices to reach the Mediterranean coast, and then spread to the rest of Europe, although this healing root has been known to the Chinese and Indians since ancient times and was used very widely for medicinal and culinary purposes.
The Arab merchants kept the places of its growth a secret.They assured gullible foreigners that ginger grows on the land of troglodytes, who grow it somewhere far in the south, across the Red Sea, at the end of the earth, and are vigilantly guarding.Therefore, only noble people could afford such a luxury.
The court head chef Tortilych clearly understood his mission. After all, in order to marry a princess to a worthy groom, you need to preserve her health and blooming appearance, which could well have been lost at numerous balls and festivities. The use of ginger in dishes could well contribute to this goal - to give strength to the princess, to protect against spring ailments and epidemics.
Amsterdam is a city built by water and on water, and the canals of Amsterdam are an integral part of it and, probably, one of the most picturesque sights. Just imagine that there are at least 165 canals in Amsterdam (for comparison, there are "only" 150 in Venice), and the total length is about 100 km. This is very impressive, especially when you realize that the lion's share of the inhabitants of this ancient city lives on the water. So you walk along the endless canal streets and watch how the houses on the water sway to the beat of a small wave - “woonboot”, which have become an integral part of the city landscape. They appeared due to a lack of housing in the city, so the local authorities at one time allowed poor people to live on boats. But times are changing, and now living in a houseboat is not even shameful.
In 2010, the canals of Amsterdam were declared a UNESCO World Heritage Site, and this spring they celebrated their 400th anniversary.
The houses along the canals are also unique. The land here has always been expensive, and the dwellings rushed upward, clinging to each other, forming an endless line of theatrically multi-colored doll houses. If you rent an apartment in such a house, then sometimes it is so narrow that it is impossible to carry two suitcases at once up the stairs. All houses, as a rule, have access to the courtyard, where terraces can be located, where the Dutch like to relax, smoke and look at the night stars and even sunbathe.
Walking along the canals at night is almost a meditative activity. The boats, swaying, creak comfortably, lulling their inhabitants, a light breeze does not bring the clouds, so the stars are visible and, as it were, approve of the peace and quiet in a sleepy quiet city with their radiance.

mirtatvik
Rada-dms, thanks for the wonderful recipe))) I really liked the pumpkin idea
alba et atra
How I love pickled fish!
And here is a new version of the marinade!
And even with your favorite pumpkin!
Thank you, Olga!

lettohka ttt
Again gorgeous fish !!!! Stunned not to get up ..: girl-swoon: Photo, recipe, filing .. mm mm you can't watch this at night)) ..
Ilmirushka
Rada-dms, I just see this beauty, deliciousness and already understand ... too small But it will be in Tortilka, I need to take more ShkovorodoShka
kristina1
Rada-dms, very beautiful presentation ..... thanks
Rada-dms
Quote: mirtatvik

Rada-dms, thanks for the wonderful recipe))) I really liked the pumpkin idea
Tanyusha, thank you very much! Pumpkin softened the taste of the marinade very much, and sometimes I cook even without ginger. I sincerely advise you to try it!
mirtatvik
Necessarily! I directly feel that this is my topic!
Rituslya
Olenka, mmmmm, what a fish !!!!
So I would have taken a piece with me.
I love fish very much, just very much.
I can't do that. I won't be able to.
No, I won't say that I will cook it, but I will definitely say that I will try to cook it.
Olenka, thank you!
Rada-dms
Quote: alba et atra

How I love pickled fish!
And here is a new version of the marinade!
And even with your favorite pumpkin!
Thank you, Olga!
Good health, Lenochka! And here we are similar - we love pumpkin sooo! So we will plant more varieties, so that later we will change!


Added on Tuesday 21 Mar 2017 7:55 pm

Quote: lettohka ttt

Again gorgeous fish !!!! Stunned not to get up ..: girl-swoon: Photo, recipe, feed .. mm mm you can't watch this at night)) ..
Yes, what kind of presentation is there, I was so hungry that they threw silk on the plates !! And they all managed to do it! :)) Thank you, Natunchik!


Added Tuesday 21 Mar 2017 7:58 pm

Quote: Ilmirushka

Rada-dms, I just see this beauty, deliciousness and already understand ... too small But it will be in Tortilka, I need to take more ShkovorodoShka
Ilmirushka !! : girl_love: Thank you, my dear, for treating yourself, albeit virtually! And there is a large Skillet, so you are welcome! And then I will rush to you with my tackle, I suppose all of them have a lot of fish there! And we are only in the shops, but there are suffocations on the paid ponds! And I love to fish! Aha!


Added on Tuesday 21 Mar 2017 8:00 PM

Quote: kristina1

Rada-dms, very beautiful presentation ..... thanks
And thank you very much! Nice to see again, help yourself !!! I will know that you love fish!


Added on Tuesday 21 Mar 2017 8:02 pm

Quote: Rituslya
No, I won't say that I will cook it, but I will definitely say that I will try to cook it.

Ritusik! How contradictory you are! In general, I realized that I needed to cook and invite you! And I'm glad!
IvaNova
Incoming data for the solution:
- pollock carcass
- no tortilla
- I avoid frying
- pumpkin and ginger frozen
- but you want delicious fish
I welded this carcass (just a little bit, just to separate it from the bones), disassembled it, put it in a thick-walled cauldron, covered it with prepared vegetables with spices, poured it over with tomato, covered it with a lid and "forgot" it in the oven for an hour.
After the time had elapsed, I opened the cauldron - and from the aroma I forgot that this fish is supposed to be served with rice
A good fish, undeniably good! And hot, and cold, and without rice, with fresh bread, is also good!
Thank you!
Fish in a spicy marinade with pumpkin, pepper and ginger
Rada-dms
IvaNova, Ira! Thanks for the wonderful report! He makes me feel great now for the whole weekend!
But I don't always fry the fish either, sometimes I even boil it, catch the pieces and make it under the marinade, and leave some for the soup. A more dietary option is obtained. And in the oven, probably, a fairy tale! I have not tried it in the oven yet, so thank you for the idea, I will use it with pleasure!

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