Smoked mackerel with homemade chips and red salsa
1 serving
90 minutes
Smoked mackerel with homemade chips and red salsa is a vibrant dish that combines spiciness, smoky aroma, and freshness of vegetables. It is believed that Chinese cuisine has long used the smoking method to enrich fish with deep flavor. Here, juicy mackerel is marinated in soy sauce and chili pepper before being smoked to perfection. Crispy potato chips baked to a golden crust provide a textural contrast to the dish. The red salsa, rich in fresh tomatoes, garlic, and cilantro, adds a zesty lightness and refreshing tang. This dish is perfect for dinner where one wants to enjoy a harmony of flavors and impress guests with an unusual combination of ingredients. The exquisite balance between the smokiness of the fish, the crunch of the chips, and the freshness of the salsa makes it a true culinary masterpiece.
1
Cut the mackerel in half lengthwise with the head, add soy sauce and chili pepper, and marinate for 40 minutes.
- Mackerel: 0.5 piece
- Soy sauce: 30 ml
- Chili pepper: 10 g
2
Smoke for 40 minutes or grill, place on a plate.
- Mackerel: 0.5 piece
3
Slice the potatoes thinly, drizzle with olive oil, and salt. Dry in the oven until golden brown. Top the chips with mackerel and place tomato salsa beside it, garnished with dill.
- Potato: 20 g
- Dill: 2 g
- Salsa sauce: 50 g
4
To prepare salsa, chop the tomatoes into small cubes and mix with minced garlic, cilantro, and olive oil.
- Tomatoes: 20 g
- Garlic: 10 g
- Coriander: 5 g
- Soy sauce: 30 ml