Marinated bonito

Introduce

Chef :

Becky

Marinated bonito

Bonito is similar to tuna in texture and flavour but is a lot smaller and in Spain is typically cooked in a tomato sauce or marinated. You could use this marinade with any kind of blue fish and it also works with chicken. Keeps for a few days in the fridge and it can be eaten warm or cold.

Ingredient

bonito or other fish cut into slices or fillets

1 glass

olive oil

1/2 glass

apple vinagre

1/2 glass

white wine

cardamoms

bayleaves

clove

onions

carrot

4 cloves

garlic

1 tsp

thyme

red chile

Cooking instructions

* Step 1

Wash and pat dry the bonito slices and sprinkle both sides with salt. Get the ingredients together and warm a dash of olive oil in a largish pan

* Step 2

When the oil is hot add the bayleaves, thyme and crushed but not peeled garlic cloves. Gently fry for a minute and then add the onions. Stir, lower the heat, put the lid on and leave to sweat for 10 minutes, uncovering to stir once or twice

* Step 3

When the onion slices are soft, add the wine, oil and vinegar and the chile. Turn the heat up to moderate and when the liquids start bubbling add the bonito

* Step 4

Cook over a gentle heat and when one side of the slices has changed colour, turn the slices over. I decided to add some lemon zest at this point. When the fish is cooked as you like it (we prefer rare) turn the heat off and put the fish and marinade in a serving dish. Eat warm or cold.

* Step 5

If you keep some in the fridge for later, remember to take it out about an hour before eating so that the marinade has time to heat up to room temperature so that the liquids which will jellified in the fridge become liquidy again. Enjoy 😊😊

Note: if there is a photo you can click to enlarge it