Imeretian Mackerel, with Kindzmari Sauce
by Editorial Staff
Traditionally in Georgia, this recipe is used to prepare catfish, but you can cook any other fatty fish. I love to cook pickled mackerel with kinsman sauce. Imeretian mackerel can be safely served on the festive table as a snack.
Ingredients
- Fresh mackerel – 1 kg
- Bulb onions – 1 pc.
- Hot pepper (fresh) – 1 pc.
- Cilantro (or parsley) – 1 bunch
- Garlic – 3 cloves
- White wine vinegar – 100 g
- Black peppercorns – 6 pcs.
- Bay leaf – 2 pcs.
- Salt – 2 tbsp
Directions
- Peel the fish, cut into pieces.
- Peel the onion, make a cruciform incision.
- Pour 2 liters of water into a large bowl, bring to a boil, add salt, put onion, bay leaf and peppercorns in the water. Place the fish in a bowl and cook for about 7 minutes.
- Meanwhile, finely chop the garlic and parsley (or cilantro). And cut the hot pepper into rings.
- Remove the fish from the broth, transfer half to a bowl in which you will marinate. I marinated mackerel in a china bowl.
- Sprinkle with half the garlic and cilantro. Top with the rest of the fish and sprinkle with the rest of the garlic and herbs.
- Strain the broth. Pour about 700 g, the rest is not needed. Add vinegar and hot pepper to these 700 g of broth, mix.
- Pour the marinade over the fish, cover and refrigerate for 5-7 hours.
- Delicious pickled mackerel is ready. The dish is considered peasant, so the sauce can be served with fish and slices of bread can be dipped into it.
Bon appetit!
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