Escabeche with mackerel. Video

Escabeche is an ancient Latin American dish, the preparation process of which is rather unusual. Before marinating fish, it must be thermally processed. For mackerel escabeche (400 g fresh carcasses) take:

– wheat or corn flour for breading; – garlic (5 cloves); – purple onions (2 heads); – granulated sugar (0,5 teaspoon); – coarse salt to taste; – wine vinegar (300 ml); – olive oil (0,5 cups); – bay leaf (2 pcs.); – a set of spices and spices to taste (it is advisable to use thyme, crushed cumin, chili powder, rosemary).

Rinse the mackerel in running water, dry with a cotton towel and gut. Remove the fins, heads and tails from the carcasses, then rub the fish inside and outside with salt, lightly pepper. Dip the mackerel in flour and fry on both sides in a cast iron skillet in vegetable oil. Transfer the browned fish to a deep container, preferably a ceramic one.

Prepare the marinade. For it, in olive oil, sauté thin rings of purple onions and garlic, cut into slices, in a saucepan. Add the herbs and spices and cook the hot-spice mixture for an additional 2 minutes. over low heat. After that, pour wine vinegar into it, salt everything, sweeten and pepper. Bring the marinade to a boil, boil for 5-7 minutes. and remove from the stove.

Pour it over the mackerel so that the carcasses are completely covered with liquid. Let the escabeche cool at room temperature, then put the dish in the cold and marinate for at least 1–2 days. Garnish with halved olives before serving.