Ingredients
12 fresh Mackerels (rinsed, with gills and entrails removed)
or 1 kg King fish
2 medium onions, cut in half
½ tsp peppercorns
1/4 tsp turmeric
1 inch cinnamon stick
1 inch piece fresh ginger
Flavourings
1 ½ tbsp vinegar
Salt and pepper to taste
Homemade Mayonnaise
3 tbsp olive oil
2 hard boiled eggs, yolks separated( whites chopped finely)
1 tsp mustard powder
3 tsps white vinegar
½ tsp sugar
¼ cup reserved Fish liquour (cooled)
Cooking Steps
Step 1: Prepare and Cook the Fish
Clean the fish, (removing gills & entrails) and rinse thoroughly under cold running water.
Keep the fish whole or slice into clean fillets. Apply salt and keep aside for 10 minutes.
Step 2: Boil the fish.
Place the fish in a large saucepan along with the halved onions, peppercorns, turmeric, cinnamon stick and ginger.
Add just enough water to cover the fish.
Bring to a boil, then reduce heat and simmer gently until the fish is cooked and the liquid reduces down to about a quarter of a cup. Turn off the heat and allow to cool.
Step 3: Debone the Fish
Remove the fish from the pan and strain the cooking liquid through a sieve or muslin cloth.
Reserve ¼ cup of this fish liquor to make the mayonnaise. Leave to cool.
Step 4: Flavour the Fish
Allow the fish to cool completely, then carefully remove and discard all skin and bones.
Flake and lightly mash the boiled fish in a bowl. Stir in the 1 ½ tablespoons of vinegar, season well with salt and pepper, then set aside.
Step 5: Make the Mayonnaise
Mash the cooked egg yolks in a medium bowl and beat in the olive oil until smooth.
Slowly whisk in the white vinegar, mustard powder and sugar. Stir in the cooled fish liquor and ontinue whisking until the mayonnaise reaches a smooth, pouring consistency.
Fold in the finely chopped egg whites and season with salt and pepper to taste.
Step 5: Mold and Chill
Pack and press the mashed fish mixture into a fish mold. Cover and refrigerate overnight to set.
The next day, carefully unmold the fish onto a serving platter. Pour the homemade mayonnaise evenly over the top and keep refrigerated until ready to serve.
Decorate with tomato and onion rings around the platter and a black olive for the eye.