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Escabeche marinated mackerel

8 servings

30 minutes

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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.

Energy value per serving

CaloriesProteinsFatsCarbohydrates

0kcal0grams0grams0grams

Ingredients

8servings

Mackerel fillet

900 g

Olive oil

100 ml

Wheat flour

70 g

Garlic

6 cloves

Saffron

pinch

Cumin (zira)

1 teaspoon

Ginger

10 g

Red wine vinegar

250 ml

Bay leaf

4 pieces

Lemon

1 piece

Salt

to taste

Ground black pepper

to taste

Cooking steps

1
Prepare the necessary ingredients.

2
Cut the fish fillet into portion-sized pieces.
Required ingredients:
1. Mackerel fillet: 900 g

3
Salt and pepper the fish, then coat it in flour.
Required ingredients:
1. Salt: to taste
2. Ground black pepper: to taste
3. Wheat flour: 70 g

4
Heat oil in a pan and fry for a couple of minutes on each side. Add oil as needed.
Required ingredients:
1. Olive oil: 100 ml

5
Chop the ginger.
Required ingredients:
1. Ginger: 10 g

6
Chop the garlic.
Required ingredients:
1. 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.
Required ingredients:
1. Olive oil: 100 ml
2. Garlic: 6 cloves
3. Ginger: 10 g
4. Saffron: pinch
5. Cumin (zira): 1 teaspoon
6. 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.
Required ingredients:
1. Red wine vinegar: 250 ml
2. Salt: to taste

9
Place bay leaves and lemon slices on top.
Required ingredients:
1. Bay leaf: 4 pieces
2. Lemon: 1 piece

10
Refrigerate for 12 hours, after which it can be served. Escabeche lasts a week in the fridge.
Required ingredients:
1. Red wine vinegar: 250 ml