4 simple ways to cook Mackerel

4 simple ways to cook Mackerel

First Method: Fried (香煎)

(image from pleunpung_namprik ig)

Serving: 2

Time: 15 mins

Difficult level: very easy

Ingredient:

  • 100 – 200 g mackerel slice
  • pinch of salt
  • 2 tsp of soy sauce
  • 5 tbsp of cooking oil
  • 2 tsp of corn starch / flour

 Step by step:

  1. clean the mackerel and dry it thoroughly
  2. marinate both side of the fish with some salt for 5 mins
  3. coat the fish with corn starch / flour
  4. prepare a frying pan and heat up oil
  5. lower the heat and start frying the fish for at least 5 mins each side (until it turn golden brown)
  6. remove the fish from the pan and dry it on the tray with paper towel
  7. ready to serve on the plate and add in some soy sauce on top of the fish

 

Second Method: Salty Sauce Mackerel (咸香马鲛鱼)

recipe from AhTee Kitchen

Serving: 4 

Time: 30 mins

Difficult level: easy

Ingredient:

  • 4 slices of mackerel
  • 2 tbsp of ginger slice
  • 1 tsp of chopped garlic

Seasoning:

  • 2 tbsp spicy bean sauce
  • 2 tbsp oyster sauce
  • 150ml water
  • 1 tsp vineger
  • 1 tsp sugar
  • ½ tsp corn starch + 5 tbsp water

Step by step:

  1. fry ginger slice into golden brown and set aside
  2. salt the mackerel fish and coat it with corn starch.
  3. fry the mackerel slice until golden brown ans set a side
  4. get ready anotther frying pan and heat up some oil
  5. fragrant the chopper garlic and add in the spicy bean sauce, oyster sauce, vineger, sugar and water.
  6. cook to boil and add in the corn starch with water to make the sauce gravy
  7. pour the sauce on the mackerel slice and add in ginger slice on top

 

Third Method: Japanese Grill Salted Mackerel (日式烤马鲛鱼)

recipe from Chef Dai

Serving: 2 

Time: 15 mins

Difficult level: very easy

Ingredient:

  • mackerel fillet X 2
  • 2 tsp of salt
  • lemon wedge
  • grated daikon / mooli radish

Step by step: 

  1. fillet the mackerel and cut it into 2 pieces 
  2. dry the mackerel with paper towel / air dry it 
  3. cross cut the mackerel skin 
  4. salt the mackerel fish (both side)
  5. grill the fish 3-4 minutes each side
  6. ready to serve with lemon wedge and granted daikon

 

Forth Method: Penang Nyoya Ikan Sumbat 

recipe from Jessys Cooking

Serving: 4

Time: 35 mins

Difficult level: easy

Ingredient:

  • 4 fresh red chilles
  • 5 dried red chillies - soaked in water to soften
  • 1 or 2 Birds eye chillies (optional)
  • 6-8 shallots
  • 2 garlic
  • 2-3 Limau Purut(Keffir Lime Leaves) cut in fine strips
  • 1 Lemongrass cut into fine rings
  • 1 thumb size Turmeric
  • 1 1/2 tsp roasted belacan (shrimp paste)
  • 1/2 tsp salt
  • 1 1/2 - 2 tsp sugar
  • 4 tbsp tamarind pulp dissolved in 4 tbsp water to make 4 tbsp tamarind juice
  • 3 medium size Mackerel cleaned and make a long slit on the back of the fish to form pockets on both sides, for filling the spicy stuffing (TAKE NOTE .NOT THE BOTTOM STOMACH AREA) You can remove the head and tail if you prefer.

Step by step: 

  1. Blend the fresh chillies and dried chillies together and add the birds eye chilled and continue blending till it form a fine paste.
  2. Pound the shallots, garlic, turmeric till well combined and then add lemongrass, Keffir Lime leaves and the roasted belacan, continue pounding till well combined.
  3. Then combine the chillie paste and the pounded ingredients together, mix well, add 3-4 tbsp tamarind juice, salt and sugar adjust to your taste. Mix and stir well into a spicy paste. Set aside.
  4. Clean and remove the innards of the Mackerel and remove excess scales or fins well.
  5. Make a slit on both sides of the fish to form pocket for filling the spice but do not burst the pocket so that the spice can stay inside the pockets.
  6. Fill both sides of the fish pockets with the chillie paste.
  7. When all fish are completed, coat the fish with the rest of the tamarind juice (left over tamarind juice to add a little salt and sugar to taste before coating fish).
  8. Heat a pan with enough oil.
  9. Fry the fish till both sides are cooked. This will take about 3-4 minutes depending on the thickness of the fish. Remove and place on serving plate.
  10. Any excess spice paste and tamarind juice, mix them together and fry for 2-3 minutes, remove and place aside as a spicy condiments to serve with ready Fried Spicy Stuffed Fish and plain rice.

Mackerel fish is one of our customer's preference and its available in our - FRESHBOX

0 comments

Write a comment

Comments are moderated