This delicious, simple, sustainable, traditional fish recipe is perfect served with a ranch, spinach or any other green salad. Tear up some ciabatta bread and enjoy with a balsamic vinegar and olive oil dip.
6 medium sized fresh Mackerel, filleted, or use Pilchards if you wish.
10 black peppercorns.
4 bay leaves.
Brown sugar 1tsp
Cold tea 125ml
Salt ¼ tsp
Place the vinegar, cold tea, brown sugar, salt, cloves, bay leaves and peppercorns into a pan and bring to the boil. Simmer gently for about 4-5 minutes giving a stir occasionally.
Whilst the liquid is simmering cut up your filleted fish into mouthful size chunks, this depends on how big your mouth is, I generally cut them in half (not really). Place the cut fish into a suitable glass bowl (not too big as you want the liquid to cover the fish).
Strain the liquid over the fish, cover and leave in the fridge for 3 or 4 days.
Serve with your favourite salad and know you’re about to tuck in to a sustainable fish dish.