{ "id": 28522, "date": "2026-11-02T15:30:18", "date_gmt": "2026-11-02T07:30:18", "guid": { "rendered": "https:\/\/kefir.link\/zh-tw\/kefir-baked-fish\/" }, "modified": "2026-11-02T15:30:18", "modified_gmt": "2026-11-02T07:30:18", "slug": "kefir-baked-fish", "status": "publish", "type": "post", "link": "https:\/\/kefir.link\/en\/kefir-baked-fish\/", "title": { "rendered": "Russian-style kefir fish and potato bake" }, "content": { "rendered": "
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\"\"By Nik<\/strong><\/a>, founder of \u6771\u6b50\u56b4\u9078\uff5ckefir.link and former chef \u00b7 Updated 2 November 2026<\/p>\n

Tilapia and thick slices of potato bake side by side in one dish, under a milk kefir sauce scented with ginger, garlic, turmeric and mint. Russian home cooks bake fish in kefir in many versions, and this one makes a whole dinner, with the potatoes as the side. The kefir does two jobs: it marinates the fish for half an hour, then goes into the oven as the sauce.<\/p>\n

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Prep time<\/span>10 min<\/strong><\/div>\n
Total time<\/span>1 h 10 min<\/strong><\/div>\n
Makes<\/span>4 servings<\/strong><\/div>\nJump to the recipe \u2193<\/a>\n<\/div>\n
\"Russian-style<\/figure>\n

Why Thursday was fish day<\/h2>\n

In 1932 the Soviet Union introduced a fish day in public canteens to ease a meat shortage and support its fisheries. In 1976 Thursday became the official fish day, and ocean fish such as hake and pollock went on mass sale. Hake is still the fish in many Russian versions of this bake. Any fish without many bones works, served hot under fresh herbs. In Taiwan, the farmed tilapia sold in supermarkets as Taiwan sea bream is the easy choice.<\/p>\n

A gentle marinade and a head start for the potatoes<\/h2>\n

Kefir works here as both marinade and baking liquid. Its lactic acid is gentler than vinegar or lemon juice, and delicate fish is best kept in it for under an hour. Raw potatoes cook far more slowly than fish fillets, so they are boiled almost tender first and then finish with the fish instead of staying hard in the middle.<\/p>\n

Salmon parcels, soy sauce and curry<\/h2>\n

Salmon or trout works well with kefir, ginger, lemon, hard cheese and onion softened until translucent. Seal it in foil or a roasting bag, then spoon the sauce over at the table. For a festive dinner, marinate salmon in kefir with a splash of soy sauce and top it with onion, tomato and grated cheese before baking. For a lighter, spicier dish, coat firm white fish with just a little kefir, curry powder and herbs, bake it uncovered at 200\u00b0C for about 25 minutes and serve a green salad on the side.<\/p>\n<\/div><\/trp-tag><\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Russian-style kefir fish and potato bake<\/h2>\n<\/div>\n
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Prep Time <\/span>10 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
Cook Time <\/span>30 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
Marinating while the potatoes cook <\/span>30 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
Total Time <\/span>1 hour<\/span><\/span> hour<\/span> 10 minutes<\/span><\/span> minutes<\/span><\/span><\/div><\/div>\n\t
Servings <\/span>4<\/span> servings<\/span><\/span><\/div><\/div>\n<\/div>\n
\n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Print the recipe<\/a>\n<\/div>\n
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Ingredients<\/h3>