Marinated Mackerel

Ingredients

• 4 medium mackerels (about 20-30 cm long, filleted by the fishmonger, with skin)
• 1 vegetable onion
• 2 red bell peppers
• 1 green bell pepper
• 2 yellow bell peppers
• 1 chili pepper
• 2 tbsp flour
• 1 tbsp peanut oil
• 1 tsp sugar
• 4 tbsp dark soy sauce
• 1 tbsp Rice vinegar
• 4 sprigs thyme
• 4 tbsp oil

Instructions

1. 1.

   Wash the fish, pat dry and make several cross cuts on each side. Slice the onion into 1 cm wide strips. Wash, clean, halve, deseed, remove white membrane and cut bell peppers into bite‑sized strips. Wash chili pepper, split lengthwise, deseed, remove white lining and dice finely.

2. 2.

   Season mackerels on skinless sides with salt and pepper then coat in flour. Heat oil in a pan and fry fish fillets all around for 3-5 minutes. Remove and drain on kitchen paper. Cut fish into bite‑sized pieces, place in a bowl and distribute vegetables over them.

3. 3.

   Mix ingredients for the sauce, bring to boil and pour hot over fish and vegetables.

4. 4.

   Cover bowl with kitchen cloth or foil, refrigerate and let marinate for at least 12 hours; optionally flip halfway through.

5. 5.

   Serve next day on plates with bread or potatoes.