Fish in "Kindzmari" sauce - a recipe with a photo on Mcooker: the best recipes

Fish in Kindzmari sauce

Category: Fish dishes

Ingredients
any fish (I have s / m mackerel)	1 kg
cilantro	bunch
dill (not in the recipe)	bunch
white wine vinegar (I have pepper) 6%	6-7 st. spoons
garlic	4-5 teeth
chili flakes or ground (I did not add)	taste
salt	taste
turnip onion	1 piece
laurel fox	1-2 pieces
allspice peas	3-5 pieces

Cooking method

Defrost the mackerel. It is advisable to defrost in the refrigerator so that it thaws slowly. To speed up the process, although this is not welcomed by food technologists, you can defrost the fish in air at room temperature, but cover it with film to reduce the loss of liquid due to evaporation.

Under no circumstances should the food to be defrosted be placed in hot water. At a temperature of about 40 degrees, some of the proteins that make up the muscle tissue of the fish will be denatured. The amount of water that proteins are able to hold will dramatically decrease and the fish will give up a large amount of muscle juice along with mineral salts. Instead of muscle juice, hot water will be absorbed by the fish tissues. The volume of the fish will noticeably increase and it will fall apart during cooking, or even during the defrosting process.
Remove the entrails from the fish, cut off the fins.
Cut the fish into portions.
Peel the onion and garlic.
Pour a couple of liters of water into a saucepan, put on fire, let it boil. Add peeled onions, bay leaves and allspice. Salt. We salt generously. The water should be salty to your taste.
Put fish in boiling water, let it boil and cook for 5-7 minutes. The main thing here is not to digest.
While the fish is cooking, finely chop the garlic. We do not press, but we cut.
Chop the cilantro coarsely. The recipe should contain one cilantro. I don't like her, so I reduced the cilantro and added dill.
Remove the fish with a slotted spoon and put in a mold.

Strain the broth (we need about half) and add pepper vinegar to it. I showed how to make it HERE. If you do not have such vinegar, then you can add chili peppers, either ground or in flakes. The broth should taste lightly on the tongue and be hot.

Put greens and chopped garlic on the fish. You can make two layers. Then separate the herbs and garlic and sprinkle over each layer.
Pour the fish with hot broth - marinade, let cool. Put in the refrigerator to marinate the fish for at least 5 hours.
Serve cold.
Cooking is not difficult, the main thing is to do it with love for your loved ones)

The dish is designed for

family or company

Time for preparing:

30 minutes

Note

The recipe is on many sites. Therefore, it is difficult to trace the original source)
Traditionally in Georgia, this recipe is used to prepare catfish, but you can cook any other fish. The main thing is that it is fatty and fleshy.
The word "kinzmari" consists of two parts: "kinji", that is, cilantro and "dzmari", which means vinegar.
Delicious. Fish lovers will appreciate it. Recommend!