Marinate mackerel can be for different purposes: to eat it just like that, in a pure form, then cook in the oven, on a grill or in a frying pan, or to subsequently smoke it. In spite of what goals you pursue, the necessary recipe is found among all that list, which we will talk about further.
How to marinate mackerel for a grill?
Despite the fact that pickled mackerel is a traditional dish for Mediterranean cuisine, Asians have also long been imbued with love for it. It is because of this that the mackerel fillet is often marinated in a mixture of typically oriental ingredients like ginger, a mixture of honey and citrus juice or soy sauce.
Ingredients:
- hot chilli pepper;
- garlic cloves - 2 pcs .;
- grated ginger - 3 g;
- honey - 15 g;
- juice of 2 limes;
- vegetable oil - 15 ml.
Preparation
Pre-clean the hot pepper from the films and seeds, and then finely chop and grate with garlic cloves and grated ginger in a homogeneous paste, you can do this either with a mortar, or with a flat side of the knife, pour a little salt to the ingredients, which will serve as abrasive. We spread the spicy paste with vegetable oil, add lemon juice and honey. We dip the fish fillet in the marinade. The advantages of this whole process are that in its current there is no question of how quickly to pickle the mackerel, because there is no need to keep the fish fillet in a mixture for a long time: after 10-15 minutes, or even immediately, you can put the mackerel on grill.
How delicious to pickle mackerel slices?
Mackerel slices are usually marinated for fish shish kebab - a light and healthy dish, and hence its taste should be, by analogy, almost weightless, barely perceptible and pleasant.
Ingredients:
- ground cumin - 2 g;
- lemon juice - 15 ml;
- ground paprika - 5 g;
- garlic cloves - 2 pcs .;
- green coriander - 50 g;
- olive oil - 45 ml.
Preparation
Finely chop the greens, and in the stupa rub garlic cloves. Add to the garlic ground cumin, a little olive oil, paprika and lemon juice. In addition to the latter for a more pronounced citrus taste in the marinade, you can put lemon zest.
Before picking mackerel for shish kebab, peeled from the ridge and all the bones fillets cut into large chunks, and afterwards combine with the marinade. In this form, the fish can be kept for no more than 4 hours, and it is better to fry immediately.
How to marinate mackerel for smoking?
In order for the fish not to be fresh after smoking, it is salted. We will tell you about a universal ambassador based on pure brine, but you can enrich your marinade mix with laurel, juniper, coriander seeds or pieces of citrus peel.
To prepare a solution for pickling, 5 parts of slightly warmed water should be mixed with 1 part of the salt until the salt crystals are completely dissolved. In the resulting brine we immerse the cleaned from the entrails and thoroughly washed fish fillets, and then leave it in a cool place for a day. After salting, the fish can only be dried, and you can send it to the smokehouse.
How to marinate mackerel in Asian style
Another eastern recipe for fish, which will become an ideal pair to a light broth or noodles.
Ingredients:
- miso paste - 120 g;
- sake - 50 ml;
- myrin - 50 ml;
- granulated sugar - 48 g.
Preparation
Preparation is elementary simply: we plant miso paste in a mixture of sake and myrin, there also add sugar crystals and wait, when they completely dissolve. Meanwhile, we clean the fish from the bones, and dip the fillet into the resulting marinade. 10-15 minutes is enough for the mackerel to acquire light taste tones of our marinade, but for a more palatable palette leave the mackerel in a mixture for an hour.