Ryba pod Marinadom (Russian Fish Under Vegetable Marinade)

About This Recipe

Ryba pod marinadom — fish under marinade — is a classic Russian and Ukrainian dish where lightly floured white fish fillets are pan-fried, then covered in a slow-cooked vegetable marinade of carrots, onions and tomato paste simmered with vinegar and sugar until sweet, tangy and jammy. It's traditionally served chilled or at room temperature, which is unusual for a fish dish but exactly what makes it a fixture of Soviet-era and modern Russian buffet and holiday tables. The marinade needs real time on the stove — carrots and onions are cooked down slowly until soft and glossy, with tomato paste, vinegar and a little sugar balancing into a sweet-sour sauce rather than a sharp one. The fish is fried just enough to hold its shape before it's layered with the marinade and left to sit, which allows the flavors to soak into the flesh. This is old-school Soviet-era home cooking, still popular today at New Year's tables and family gatherings — practical because it can be made a day ahead and only improves with time in the fridge.

Ingredients

Serves 4

• 600 gwhite fish fillets(cod, pollock or similar)
• 0.5 cupflour(for dredging)
• 5 tbspoil(divided)
• 3 mediumcarrots(grated)
• 2onions(thinly sliced)
• 3 tbsptomato paste
• 0.5 cupwater
• 2 tbspwhite vinegar
• 1.5 tbspsugar
• 1 tspfine sea salt
• 0.5 tspblack pepper
• 2bay leaves

Instructions

1. 1

   Fry the fish

   Dredge fish fillets lightly in flour. Heat 3 tbsp oil in a skillet over medium-high heat and fry the fish 3-4 minutes per side until golden and just cooked through. Set aside on a plate.

2. 2

   Cook the vegetables

   In the same pan, add remaining oil and cook carrots and onions over medium heat, stirring occasionally, until very soft and lightly caramelized, about 15 minutes.

   Cooking the vegetables low and slow is what gives the marinade its sweetness — don't rush this stage.

3. 3

   Build the marinade

   Stir in tomato paste and cook 1 minute. Add water, vinegar, sugar, salt, pepper and bay leaves. Simmer 8-10 minutes until thickened and glossy.

4. 4

   Layer and marinate

   Arrange the fried fish in a dish and spoon the hot vegetable marinade evenly over the top, making sure every piece is covered.

5. 5

   Chill and serve

   Refrigerate at least 4 hours, ideally overnight, then serve cold or at room temperature, discarding the bay leaves.

Variations

• •

  Add sliced bell pepper to the vegetable marinade for extra color and sweetness.

• •

  Use salmon instead of white fish for a richer, oilier version.

• •

  Skip the frying step and poach the fish gently in stock for a lighter dish.

Storage

Keeps refrigerated, covered, for up to 4 days — this dish is designed to be made ahead and holds up well.

Frequently Asked Questions