Mackerel can be made into a variety of dishes whether boiled, baked or fried. But anyone who loves this fish knows that with these cooking methods it often turns out a little dry. The most delicious and fatty mackerel snack is obtained when we cook it in a marinade. Try for yourself a recipe for a new marinade, according to which you can eat fish after just 2 hours. And if you have time to wait, then leave it overnight and you will get incredible deliciousness.
Cooking time: 2 hours 20 minutes.
Ingredients:
- 1 mackerel;
- 1 tomato;
- 2 cloves of garlic;
- 1 tbsp. l. lemon juice;
- 4 tbsp. l. soy sauce;
- 20 g dill;
- 30 ml vegetable oil;
- 1 tsp. pepper (other spices);
- salt to taste.
Preparing marinated mackerel
1. Before salting, fish should be prepared. For this purpose, we remove the entrails and gills. Mackerel can be filleted by removing the fillets from the bones, or you can simply cut them into regular pieces along the ridge. If you plan to serve the fish as quickly as possible, do not cut it too large, otherwise it will not have time to marinate.
2. Transfer all the pieces into a deep bowl. We try not to throw anything away.If you don't like the tail, make a cut along the sides to allow the brine to get inside. So even the hated tail will become a real yummy.
3. Cut the onion into feathers and transfer it to a separate cup. Don't skimp on the onions in this recipe, as they go great with mackerel. Place the chopped dill and stems into the onion container.
4. Cut the tomato into large pieces and also transfer it to the bowl with the onion. Chop the garlic into small rings and send it there. Garlic is a must in this recipe, but should not be added in large quantities, otherwise it will overshadow the other flavors.
5. Season the vegetables with sunflower oil, add a few tablespoons of soy sauce and a little vinegar or lemon juice. Be sure to add black pepper; it is advisable to use freshly ground pepper, as it gives the desired piquancy and bright aroma.
6. Mix the contents of the bowl with your hands and begin to knead it. This is necessary so that the tomato, onion and garlic release their juices. All the flavors will combine and we will have an excellent marinade for mackerel. Soy sauce does not add salt to the marinade, it only adds flavor. So taste the brine and add salt to taste.
7. Pour brine over the mackerel, transfer the remaining vegetables to the fish in a bowl. After transferring some of the vegetables, stir the fish so that the onions and garlic fall to the bottom. We put the rest on top. Every 15-20 minutes the fish needs to be stirred, as the juice flows down and there the fish is salted a little more. It is important for us to achieve high-quality salting and other pieces.
8. The fish can be served after 2 hours of marinade, during which time it will absorb the necessary salt.You can salt it for much longer, so the mackerel will be saturated with all the aromas and tastes, so the fish will turn out even tastier. The fish will definitely not be raw, since the marinade contains acid from tomato, onion, vinegar or lemon juice. Transfer the pieces to a plate. Marinated vegetables are very tasty, so they can also be used for serving. Pour brine over the fish pieces. Do you feel this wonderful aroma?
