Pickled sweet and sour hake

Category: Fish dishes

Ingredients
fillet of hake or other white fish	500 BC
Bulgarian pepper	3 pcs.
vegetable oil	3-4 tbsp. l.
turnip onion	2 pcs.
coriander beans	1 tbsp. l.
curry	1.5 tbsp. l.
apple cider vinegar 6%	3 tbsp. l.
Bay leaf	2-3 pcs.
garlic	2-3 tooth.
tomato juice	250 ml.
sugar	1.5-2 tbsp. l.
salt	1-1.5 tsp
ground black pepper	taste
flour	for breading
water	150-200 ml.
cilantro	to serve

Cooking method

Cut the onion into half rings and fry in half the vegetable oil with the addition of coriander until soft.
It is better to take pepper in different colors.
Cut the peppers into strips. Add to the onion and fry, stirring occasionally, for 5 minutes.

Add finely chopped garlic and curry. Pour in tomato juice. You can use fresh diced tomatoes. Put out, stirring for about 10 minutes. I have twisted tomatoes (fruit drink), which I harvest instead of juice for borscht, etc.

Add salt, sugar, a little black pepper.
Pour in vinegar. Stir and simmer for another 5 minutes.
It turns out a thick vegetable sauce. Try it.
If necessary, add salt and sugar. The taste should be richer than you like.
We cut each hake fillet into 3-4 pieces. Dry with a towel, roll in flour and fry for 2-3 minutes on each side. Do not add salt or pepper.
We shift the fish to vegetables and fill it with water so that the fish is only covered. We put the bay leaf.
We send it to an oven preheated to 170 degrees for 12-15 minutes.
Get the fish, transfer to another dish,
and top with the marinade sauce. Let the fish cool down at room temperature. Send it to the refrigerator for a day.
Cooking is not difficult, the main thing is to do it with love for your loved ones!

Cooking program:

oven, stove

Note

Fish based on Yotam Ottolenghi's Chef's recipe.
Incredible. Spicy, sweet and sour, aromatic. Very tasty. Such fish can be eaten on fast days when fish is allowed. She is also good on the festive table. Recommend!