Fish in marinade in a slow cooker

Delicious fish under marinade can be cooked in a slow cooker. The fish was cooked for mom, it was cooked very easily, in a slow cooker the fish turned out wonderful, not to be distinguished from the one that is cooked in the oven.

TaciturnPerson

The author of the recipe

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Composition / ingredients

Servings:

Trout (you can take any other fish to your taste)

300

Carrots

Onion

Tomato paste

Vegetable oil

Water (you can have 1 cup of boiling water)

0.75

Vinegar

0.5

Peppercorns

Bay leaf

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 43 % 6 g

Fats 14 % 2 g

Carbohydrates 43 % 6 g

63 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h

Step 1:
How to make fish in marinade in a slow cooker? Prepare the ingredients: peel the fish, carrots, onions. Turn on the slow cooker mode "Frying" for 20 minutes.
Step 2:
Cut the fish into steaks. Fry in a slow cooker until browned.
Step 3:
Grate the carrots and chop the onions. Put everything in a slow cooker. Fry it.
Step 4:
Add spices, tomato paste, bay leaf, vinegar.
Step 5:
Add water and turn on the "Quenching" mode for 40 minutes (time depends on the slow cooker)
Step 6:
Put our fish in a bowl, drown it in the sauce and wait for the end of the stewing time.
Step 7:
Can be served both cold and hot. Enjoy your meal.

Keep in mind that the cooking time and mode are indicated approximately in the recipe. All slow cookers work differently and even the same models of the same manufacturer may have their own characteristics. Before you start cooking a new dish for you in a slow cooker, carefully study the instructions for it, and then in practice try to cook dishes that are familiar to you first, and then new ones, choosing the mode and time individually for your own technique.

Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. How to determine the roasting temperature and choose the best oil for frying, and which one is better not to use at all, read here .

Note that the quality and taste of the finished dish largely depends on the proper defrosting of the ingredients. How to avoid mistakes and choose the best way, read the article about defrosting.