BONITO FISH PICKLED IN BRINE RECIPE FROM MOLDOVA - Amazingly delicious!

BONITO FISH PICKLED IN BRINE RECIPE FROM MOLDOVA - Amazingly delicious!

Music: F. SCHUBERT - 'The Trout' 2nd movement - live concert recording

Violin: Asli Ozsoy Krner
Viola: Ercan Goren
Cello: Demet Gokalp
Doublebass: Ozgur Ulucinar
Piano: Elvan A. Ulucinar

In this episode, I'd like to share with you a very easy and amazingly delicious recipe. The recipe is from Moldova and special thanks to dear Sofia for sharing it with me. It is just like Turkish Lakerda, salted Bonito, but uses a different and faster technique. It tastes amazing, so hope you give it a try!



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INGREDIENTS:

2 bonito fish (ask your fishmonger to clean and cut into steaks)
Brine 1: 3/4 cup coarse salt + 7 cups water
Brine 2: 1 cup vinegar + 4 1/2 cups water

Spice mixture:

2 tbsp coarse salt
2 tbsp peppercorns
1 tbsp coriander seeds
Bay leaves
Sunflower oil

You might also need:
2 medium sized jars
Mortar and pestle
Ice cubes

DIRECTIONS:

Pour the ingredients needed for brine 1 into a large pan, bring to a boil then turn off the heat and let cool completely.
Rinse the fish steaks and using a thin-clean wire, gently remove the spinal cord.
To remove the spinal cord: Check the most visible large hole in the middle, then check the smaller second hole above it and find the smallest third hole above the second, that is almost invisible.
Place the cleaned steaks into the brine 1 and cover with ice cubes.
Put a plate on top to keep them completely submerged.
You may add some drinkable water, if needed.
Cover with a lid and refrigerate for 9 hours.
In the meantime, prepare the brine 2 in a bottle, then refrigerate and let cool.
You may use grape vinegar or apple cider vinegar.
After 8 hours drain the steaks and place back into the pan.
Pour the brine 2, put the plate back on top, cover and refrigerate 4 more hours.
Drain after 4 hours.
Coarsely crack the spices in a mortar and pestle, seperately.
Then pour them into a bowl and mix.
Dip both sides of the steaks in spice mixture then transfer into the jars.
Sprinkle the remaining spices on top.
Clean the edges of the jars then fill them with sunflower oil.
Add 1-2 cracked bay leaf into each jar.
Close the lids tightly and refrigerate for 4 days.
To serve, remove steaks from the jar whenever you want to eat and place on paper towels to shed any excess oil.
Place on a serving dish and serve with lemon wedges, onion slices, fresh dill, olive oil or whatever your heart desires.
Make sure not to eat bones, skin or any brown coloured meat (it tastes bitter) then enjoy the rest.



READY :) Thank You For Watching!

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