Escabeche Mackerel

⏳ Time

30 minutes + 12 hours

🥕 Ingredients

🍽️ Servings

Description

The sight of smoked mackerel in vacuum packaging is so familiar that it's rare to find someone who buys this fish fresh. Let's take a look at escabeche, a Spanish method of marinating mackerel with spices. Sear it, pour over the marinade, leave it in the refrigerator for 12 hours, and then it can be enjoyed on its own or with your favorite side dish. Escabeche keeps in the fridge for a whole week, but it will likely be eaten much sooner.

Ingredients

Smoked haddock fillet - 31.7 oz
Olive Oil - 3 fl oz
Wheat Flour - 2.5 oz
Garlic - 6 cloves
Saffron - a pinch
Black Cumin (Cumin) - 1 tablespoon
Ginger - 0.4 oz
Red Wine Vinegar - 8 fl oz
Bay leaf - 4 pieces
Lemon - 1 piece
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Prepare the necessary ingredients.

Step 2

Cut the fish fillet into portion-sized pieces.

Step 3

Season the fish with salt and pepper, then coat it in flour.

Step 4

Heat oil in a skillet and sauté for a couple of minutes on each side. Add more oil as needed.

Step 5

Chop the ginger.

Step 6

Chop the garlic.

Step 7

In the oil leftover from frying the fish, sauté the minced garlic for no more than 30 seconds. Pour the oil with the garlic into a mortar, add the crushed ginger, a pinch of salt, saffron, and cumin, then grind everything into a paste before mixing in the vinegar.

Step 8

Arrange all the fish in a ceramic dish with the skin side up, and pour the marinade over it. If the marinade does not completely cover the fish, mix water with vinegar in a 3:1 ratio and add it.