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20minutes
Lightly season the mackerel with salt (not listed). Cut the garlic into 2-3 mm cubes.
Cut the onion into 1cm cubes.
Add olive oil and garlic to a small pot and heat over medium heat.
Add chili oil.
Heat the garlic until it turns golden brown.
Add onions and heat until translucent.
When the onions become transparent, sprinkle with red wine vinegar, add tomato sauce and bay leaf, and simmer.
Place the mackerel on top of the sauce, cover and simmer for about 10 minutes.
Pour the sauce over the mackerel and bring the sauce to a simmer.
Arrange on a plate, sprinkle with Italian parsley, and serve.
・You can adjust the amount of onions to your liking.
・The amount of tomato sauce should be just enough to cover the mackerel.
・If you put the mackerel on top of a thickened sauce, it will not become hard.
・You can use horse mackerel or sardines instead of mackerel.
・In Italy, sharks are used.
・You can use dried bay leaves, but fresh ones are even better.
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