Composition / ingredients
Step-by-step cooking
Step 1:
Step 2:
Step 3:
Step 4:
Step 5:
Step 6:
Step 7:
I cut the mackerel into thin long slices and put it in hot salted water for a couple of minutes. In another saucepan, I boil a marinade of vegetable oil, uskus, salt, pepper, sugar and tomato paste. I cut half of the onion into beautiful half-rings.
I let the marinade cool down, and then I put pieces of fish in it, and sprinkle onions on top. I let it stand for ten hours, and then I decorate it with almonds fried in butter and onion rings. To do this, I cut the second half of the onion with rings.
If it's freezing outside and you want to inhale the aroma of the tropics, feel the burning taste of hot Brazilian cuisine, pickled mackerel in Brazilian is just right for such an occasion. I heard the culinary recipe of this food on TV in a program about Brazilian carnivals. Since mackerel is available in any store, I cook quite often and not for the first year. Everyone likes it without exception, many people take a recipe from me and cook themselves, adding their favorite spices to the marinade.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Smoked mackerel - 221 kcal/100g
- Boiled mackerel - 211 kcal/100g
- Fresh mackerel - 181 kcal/100g
- Almonds nuts - 609 kcal/100g
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Tomato paste - 28 kcal/100g
- Salt - 0 kcal/100g
- Ground red pepper - 318 kcal/100g
- White wine vinegar - 14 kcal/100g
