Virgin Mackerel Escabeche

Name: Virgin Mackerel Escabeche
Ingredients: Mackerel Fish x 6 (12 fillets) – Ask your fishmonger to split them open and remove any bones, keeping the skin on.; Cornflour – just enough to lightly dust the fish; Extra Virgin Olive Oil – 75ml; Onions x 2each – sliced into slices; Garlic Cloves x 5 each – crushed; Carrot x 1 each – cut into thin ‘coins’; Red Capsicum x 2 each cut into long strips; Coriander Seeds – ½ teaspoon – lightly crushed; Black Pepper – ½ teaspoon – crushed; Fennel Seeds – ½ teaspoon – lightly crushed; Bay leaf – 1 each; Thyme – 2 Sprigs; Goan Coconut Vinegar – 100ml; Spring/Mineral Water – 150ml; Himalayan Pink Salt and Freshly Ground Black Pepper

happysoulindia.com

It’s not only the name of this classic Spanish dish that is a mouthful, the dish itself packs a flavour punch. I love serving this as part of a selection of Tapas style dishes at lunch time....

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at happysoulindia.com.

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Ingredients

Mackerel Fish x 6 (12 fillets) – Ask your fishmonger to split them open and remove any bones, keeping the skin on.
Cornflour – just enough to lightly dust the fish
Extra Virgin Olive Oil – 75ml
Onions x 2each – sliced into slices
Garlic Cloves x 5 each – crushed
Carrot x 1 each – cut into thin ‘coins’
Red Capsicum x 2 each cut into long strips
Coriander Seeds – ½ teaspoon – lightly crushed
Black Pepper – ½ teaspoon – crushed
Fennel Seeds – ½ teaspoon – lightly crushed
Bay leaf – 1 each
Thyme – 2 Sprigs
Goan Coconut Vinegar – 100ml
Spring/Mineral Water – 150ml
Himalayan Pink Salt and Freshly Ground Black Pepper