Mackerel escabeche
Ingredients
for the sauce
- 1/2 red onion, sliced
- 2 cloves of garlic, sliced
- 1/2 green or red bell pepper optional
- 1/2 cup rice vinegar or similar
- 1 tbsp sugar
- 1/4 cup water or white wine
- 2 tsp soy sauce
- pepper and salt to taste
- 1 tbsp sliced ginger
- 2 tbsp olive oil
for the fish
- 2 mackerel filets
- 2 tbsp oil
Instructions
to make the sauce
- Heat up the oil in a skillet
- Add the garlic, sautee for a minute
- Add the onions, stir and after a hal minutes add the ginger
- Wait until the onion softens
- Add peppers or paprika if using; stir
- Add the vinegar, water or wine, the soy sauce and sugar
- Keep stirring on low-medium heat until the sauce thickens somewhat
- Cover the pan with a lid, so it stays warm
to make the fish
- Heat up the oil in the skillet
- Pan-fry the filets at both sides briefly. They should get some color
- Once fried, add the warm sauce mixture, cover and let slowly cool down
- When cooled down, place in the fridge for at least a day
- Before serving, remove all bones from the fish and return the fish into the mixture.
- Serve at room temperature, but not heated!
Notes
Method: pan-fry
Food allergy & intolerance information: none
Food allergy & intolerance information: none