СКУМБРИЯ Как ЛОСОСЬ За 5 МИНУТ БЕЗ ВОЗНИ!🔥

Ingredients

• 2 whole Mackerel (fresh or fully thawed, about 800 g total, skin on)
• 10 tablespoons Vegetable Oil (neutral oil such as sunflower or canola, heated until hot but not smoking)
• 1 teaspoon Black Peppercorns (whole, lightly crushed)
• 1 teaspoon Dried Garlic (granulated)
• 5 pieces Coriander Seeds (optional, lightly crushed)
• 0.5 teaspoon Red Chili Flakes (adjust to taste)
• 3 pieces Bay Leaves (crushed lightly)
• 3 teaspoons Salt (kosher or table salt)
• 1 teaspoon Granulated Sugar (balances acidity)
• 2 tablespoons Lemon Juice (for high‑acid version: juice of half a small lemon)
• 1 tablespoon Apple Cider Vinegar (for high‑acid version only)
• 1 tablespoon Lemon Juice (for gentle‑acid version only)
• 3 medium Onion (yellow or white, sliced into half‑rings about 5 mm thick)

Instructions

1. Fillet the Mackerel

   Place the thawed fish on the board, cut off the tail, make diagonal cuts toward the head, then run the knife along each side of the backbone to separate the fillet, removing head, guts and spine. Keep the skin on the fillet.

   Time: PT10M

2. Rinse and Dry

   Rinse each fillet under cold running water to remove any blood or residue, then pat dry thoroughly with paper towels.

   Time: PT5M

3. Portion the Fillet

   Cut the fillets into bite‑size pieces, keeping the skin side down to maintain shape.

   Time: PT5M

4. Prepare Spiced Oil

   Heat 10 Tbsp vegetable oil in a small pan over medium heat until shimmering (≈180°C). Add peppercorns, dried garlic, coriander seeds, red chili flakes and crumbled bay leaves. Stir for 2–3 minutes until fragrant.

   Time: PT5M

   Temperature: medium heat

5. Mix Dry Seasoning

   In a small bowl combine 3 tsp salt and 1 tsp sugar; stir until evenly mixed.

   Time: PT2M

6. Add Acid (Choose Version)

   For the high‑acid version, add the juice of half a lemon (≈2 Tbsp) and 1 Tbsp apple cider vinegar. For the gentle version, add only 1 Tbsp lemon juice. Stir until the salt and sugar dissolve.

   Time: PT3M

7. Combine Oil and Seasoning

   Slowly pour the hot spiced oil into the salt‑sugar‑acid mixture, whisking continuously so the spices disperse evenly.

   Time: PT2M

8. Marinate the Fish

   Place the fish pieces in the large mixing bowl, pour the prepared marinade over them, and gently toss with a spoon or by lightly shaking the bowl so each piece is coated without breaking.

   Time: PT3M

9. Slice Onions

   Trim the tops and roots of 2–3 onions, then cut them into half‑rings about 5 mm thick.

   Time: PT5M

10. Layer Fish and Onions in Jar

    In a clean glass jar, place a layer of onion rings, then a layer of marinated fish, repeat until all are used, ending with onions. Pour any remaining marinade over the top, seal tightly.

    Time: PT5M

11. Refrigerate to Finish

    Place the sealed jar in the refrigerator for at least 24 hours to allow the flavors to develop.

    Time: PT0M

12. Cleanup

    Wash all used knives, cutting board, bowls, pan and spoon; wipe the work surface.

    Time: PT10M

Nutrition Facts

Calories

250

Protein

18 g

Carbohydrates

4 g

Fat

18 g

Fiber

1 g