Mackerel can be used to prepare various dishes in boiled, baked or fried form. But anyone who loves this fish knows that with such cooking methods it often turns out dry. The most delicious and fatty mackerel snack is obtained when we cook it in a marinade. Try the recipe for a new marinade yourself, according to which you can eat fish in 2 hours. And if you have time to wait, then leave it overnight, and you will get an incredible yummy.
Cooking time: 2 hours and 20 minutes.
Ingredients:
1 mackerel;
1 tomato;
2 garlic cloves;
1 tbsp lemon juice;
4 tbsp soy sauce;
20 g of dill;
30 ml vegetable oil;
1 tsp pepper (other spices);
salt to taste.
Preparation of pickled mackerel
1.Before salting, the fish should be prepared. To this end, we remove the insides and gills. Mackerel can be milled by removing the fillet from the bones, or you can simply cut into ordinary pieces along the ridge. If you plan to serve the fish as soon as possible, then do not cut it too large, otherwise it will not have time to marinate.
- Put all the pieces into a deep bowl. We try not to throw anything away. If you don't like the tail, then make an incision on its sides so that the brine gets inside. So even the hated tail will become a real yummy.
- Cut the onion into feathers and put it in a separate cup. Do not skimp on onions in this recipe, as it fits perfectly with mackerel. Chopped dill with stalks is sent to the onion container.
- Cut the tomato into large pieces and also put it in a bowl to the onion. Garlic is crushed in small rings and sent to the same place. Garlic must be in this recipe, but it should not be added in large quantities, otherwise it will overshadow other flavors.
- Fill the vegetables with sunflower oil, add to them a few spoonfuls of soy sauce and a little vinegar or lemon juice. Be sure to add black pepper, it is advisable to use freshly ground, as it gives the desired piquancy and bright aroma.
- Mix the contents of the bowl with your hands and start kneading it. This is necessary in order for the tomato, onion and garlic to give their juices. All tastes will combine and we will have an excellent marinade for mackerel. Soy sauce does not give the marinade salt, but only gives a taste. Therefore, try the brine and salt it to taste.
- Pour the mackerel with brine, transfer the remaining vegetables to the fish in a bowl. Having shifted some of the vegetables, mix the fish so that the onion and garlic fall to the bottom. We spread the rest on top. Every 15-20 minutes, the fish needs to be stirred, as the juice flows down and there the fish salts a little more. It is important for us to achieve high-quality weeding and other pieces.
- Fish can be served after 2 hours of marinade, during which time it will take in the right salt. You can salt it much longer, so the mackerel will be saturated with all the flavors and flavors, so the fish will turn out even tastier. The fish will definitely not be raw, since the marinade contains acid of tomato, onion, vinegar or lemon juice. We transfer the pieces to a plate. Vegetables from the marinade are very tasty, so they can also be used for serving. Pour brine over the fish pieces from above. Do you feel this magnificent fragrance?