Kindzmari (marinated fish in Georgian style)
2 servings
30 minutes
Kinzmari is a traditional Georgian dish that combines tender fish and aromatic marinade. Its roots run deep in Georgian cuisine, known for its rich flavors and fresh ingredients. The boiled fish absorbs vinegar, garlic, and cilantro, gaining a tangy zest and subtle herbal aroma. The marinating process makes the fish meat tender and infused with spices, while serving it cold highlights its refreshing character. Kinzmari pairs perfectly with fresh bread, greens, and light vegetable appetizers, creating a harmony of taste. This dish not only delights gastronomes but is also part of Georgia's culinary heritage passed down through generations.
1
Boil cleaned, chopped mackerel (any kind, but not smoked or salted) in salted water for 30 minutes, adding bay leaf and peppercorns. Once ready, remove from broth to cool.
- Hake: 1 kg
- Salt: to taste
- Black peppercorns: to taste
2
Add vinegar, finely chopped cilantro (coriander or parsley), 2 cloves of chopped garlic, and black peppercorns to the fish broth. Boil the broth for 5 minutes.
- Vinegar: 0.5 glass
- Chopped cilantro (coriander leaf): 2 bunchs
- Garlic: 3 cloves
- Black peppercorns: to taste
3
Place the cooked fish in hot broth, leave for 2-3 hours to soak in vinegar, and serve cold.
- Fish stock: 0.5 l
- Hake: 1 kg
