Escabeche marinated mackerel
8 servings
30 minutes
The sight of smoked mackerel in a vacuum pack is so familiar that you rarely meet a person who would buy this fish fresh. We suggest you take a look at escabeche, a Spanish way to marinate mackerel with spices. Fry it , pour the marinade over it, leave it in the refrigerator for 12 hours, and then you can eat it as is or with your favorite side dish. Escabeche can be stored in the refrigerator for a whole week, but will most likely be eaten much sooner.
1
Prepare the necessary ingredients.
2
Cut the fish fillet into portion-sized pieces.
- Mackerel fillet: 900 g
3
Salt and pepper the fish, then coat it in flour.
- Salt: to taste
- Ground black pepper: to taste
- Wheat flour: 70 g
4
Heat oil in a pan and fry for a couple of minutes on each side. Add oil as needed.
- Olive oil: 100 ml
5
Chop the ginger.
- Ginger: 10 g
6
Chop the garlic.
- Garlic: 6 cloves
7
In the oil left from frying fish, sauté chopped garlic for 30 seconds at most. Pour the oil with garlic into a mortar, add crushed ginger, a pinch of salt, saffron, and cumin, grind it all into a paste, and then mix with vinegar.
- Olive oil: 100 ml
- Garlic: 6 cloves
- Ginger: 10 g
- Saffron: pinch
- Cumin (zira): 1 teaspoon
- Red wine vinegar: 250 ml
8
Place all the fish in a ceramic dish skin side up, and pour the marinade over it. If the marinade does not fully cover the fish, mix water with vinegar in a 3:1 ratio and add it.
- Red wine vinegar: 250 ml
- Salt: to taste
9
Place bay leaves and lemon slices on top.
- Bay leaf: 4 pieces
- Lemon: 1 piece
10
Refrigerate for 12 hours, after which it can be served. Escabeche lasts a week in the fridge.
- Red wine vinegar: 250 ml