Boiled Fish in Onion Skins with Liquid Smoke in 3 Minutes

Cooking method

1. Step 1:

   

   Here are all the ingredients you'll need. The original recipe called for more salt — 5 tablespoons — but when I tried it, it came out too salty for me, so I cut the salt back a little. Still, you do need quite a lot of salt, since the fish has to absorb it in such a short time. You can also use other types of fish, such as bonito or herring.

2. Step 2:

   

   Wash the onion skins thoroughly.

3. Step 3:

   

   Cover them with 1 liter of water and leave them for about 10 minutes — roughly the time it takes to clean the fish.

4. Step 4:

   

   When I'm cleaning fish, I always wrap the cutting board in a bag and then line it with paper or paper towels, because I really dislike the fishy smell, which is very hard to wash off afterward.

5. Step 5:

   

   Remove the head from the fish, take out the insides, and clean out the black membrane inside the belly.

6. Step 6:

   

   Then wash it well and pat it dry with paper towels.

7. Step 7:

   

   If you want to serve it in portions for several people, it's better to cut it now, since you probably won't be able to slice the cooked mackerel neatly and evenly. If the look doesn't matter to you, you can boil the whole fish.

8. Step 8:

   

   Next, add the salt to the onion skins and pour in the liquid smoke. Of course, you can cook without liquid smoke, but with it the flavor comes out wonderfully smoky.

9. Step 9:

   

   Set it over the heat and bring it to a boil.

10. Step 10:

    

    Boil for 2 minutes so the brine takes on a nice color.

11. Step 11:

    

    Add the prepared mackerel to the boiling brine and cook for exactly 3 minutes.

12. Step 12:

    

    Then tip it into a colander and pick the onion skins off the fish.

13. Step 13:

    

    If you like, sprinkle the finished fish with lemon juice.

14. Step 14:

    

    And that's it — it's very tasty both hot and cold.

15. Step 15:

    

    Enjoy your meal!