{"id":4021,"date":"2025-05-01T11:57:17","date_gmt":"2025-05-01T11:57:17","guid":{"rendered":"https:\/\/kalakratt.ee\/uncategorized\/fish-chow-for-two-hungry-people\/"},"modified":"2025-05-16T14:51:10","modified_gmt":"2025-05-16T14:51:10","slug":"fish-chow-for-two-hungry-people","status":"publish","type":"post","link":"https:\/\/kalakratt.ee\/en\/cooking\/fish-chow-for-two-hungry-people\/","title":{"rendered":"FISH CHOW &#8211; for two hungry people!"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><\/p>\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity is-style-wide\"\/>\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n<p class=\"wp-block-paragraph\">20 min + a little patience for the marinade (30-60 min)<\/p>\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n<h2 class=\"wp-block-heading\"><strong>YOU WILL NEED:<\/strong><\/h2>\n\n<ul class=\"wp-block-list\">\n<li>400 g of white fish <a href=\"https:\/\/kalakratt.ee\/en\/fresh-fish\/\" target=\"_blank\" rel=\"noopener\" title=\"(pike, catfish&#xA0;or other capable water fry)\">(pike, ide or other capable water fish)<\/a><\/li>\n\n\n\n<li>1 teaspoon of sea salt &#8211; as if the sea would give it to you.<\/li>\n\n\n\n<li>1 teaspoon of sugar &#8211; to balance the degrees<\/li>\n\n\n\n<li>1 bay leaf &#8211; because it just has to be there.<\/li>\n\n\n\n<li>2-3 black peppercorns &#8211; to make the crickets&#8217; noses tingle<\/li>\n\n\n\n<li>0,5 tbsp 30% vinegar &#8211; for spiciness!<\/li>\n\n\n\n<li>A handful of dill or parsley &#8211; or both, if you have plenty of greenery<\/li>\n\n\n\n<li>2 tablespoons oil &#8211; kratt will not fry in a dry pan<\/li>\n\n\n\n<li>1 onion &#8211; slice as you would for your grandmother&#8217;s potato salad<\/li>\n\n\n\n<li>2 cloves of garlic &#8211; because less would be a sin.<\/li>\n<\/ul>\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity is-style-wide\"\/>\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n<h2 class=\"wp-block-heading\"><strong>HOW THE KRATTS GET THE RODS READY:<\/strong><\/h2>\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n<ol class=\"wp-block-list\">\n<li><strong>Preparation of the marinade<\/strong><br\/>Mix salt, sugar, pepper and bay leaf with 1.5 dl hot water. Let cool &#8211; we&#8217;re not boiling fish here. Add vinegar, chopped greens and sorts of oil.  <br\/><br\/><\/li>\n\n\n\n<li><strong>Prepare the fish<\/strong><br\/>Cut the fillet into 2-3 cm pieces (thinner slices can go into a double knife). Fish bones? All out, without mercy. Onion and garlic into slices.   <br\/><br\/><\/li>\n\n\n\n<li><strong>KRATT marinade<\/strong><br\/>Fish, onion and garlic all together in a large bowl or jar. Pour the marinade over the top, mix with your hands (because kratt does not shy away from flavours). Put in a cool place and leave to season for at least half an hour, the more patient kratt will wait an hour.  <br\/><br\/><\/li>\n\n\n\n<li><strong>Into the rod and into the fire!<\/strong><br\/>Slide the fish pieces into the skewer, add onions &#8211; it&#8217;s not for the beauty, it&#8217;s for the taste! Drizzle with more oil and grill &#8211; 2-3 minutes on each side. The crate doesn&#8217;t cook, the crate cooks exactly. Best done on the grill, but if you don&#8217;t have a grill handy you can do it in the oven.   <\/li>\n<\/ol>\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity is-style-wide\"\/>\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n<h2 class=\"wp-block-heading\"><strong>KRATT TIP!<\/strong><\/h2>\n\n<p class=\"wp-block-paragraph\">If there is any leftover shash (which rarely happens), dip the fish pieces in the light marinade again. It keeps better and tastes amazing the next day. <\/p>\n","protected":false},"excerpt":{"rendered":"<p>20 min + a little patience for the marinade (30-60 min) YOU WILL NEED: HOW THE KRATTS GET THE RODS READY: KRATT TIP! If there is any leftover shash (which rarely happens), dip the fish pieces in the light marinade again. It keeps better and tastes amazing the next day.<\/p>\n","protected":false},"author":1,"featured_media":3809,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"off","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[59],"tags":[],"class_list":["post-4021","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 4.9.9 - aioseo.com -->\n\t<meta name=\"description\" content=\"20 min + a little patience for the marinade (30-60 min) YOU WILL NEED: 400 g of white fish (pike, ide or other capable water fish) 1 teaspoon of sea salt - as if the sea would give it to you. 1 teaspoon of sugar - to balance the degrees 1 bay leaf - because\" \/>\n\t<meta name=\"robots\" content=\"max-image-preview:large\" \/>\n\t<meta name=\"author\" content=\"admin\"\/>\n\t<link rel=\"canonical\" href=\"https:\/\/kalakratt.ee\/en\/cooking\/fish-chow-for-two-hungry-people\/\" \/>\n\t<meta name=\"generator\" content=\"All in One SEO (AIOSEO) 4.9.9\" \/>\n\t\t<meta property=\"og:locale\" content=\"en_US\" \/>\n\t\t<meta property=\"og:site_name\" content=\"KALAKRATT\ufe31Hiiumaa vetest \u2013 Hiiumaa v\u00e4rskusest inspireeritud\" \/>\n\t\t<meta property=\"og:type\" content=\"article\" \/>\n\t\t<meta property=\"og:title\" content=\"FISH CHOW \u2013 for two hungry people! 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