A unique and delicious dish made from mackerel.

(Baonghean.vn) -Mackerel is packed with nutrients that are good for your health. Furthermore, this type of fish is lean, has few bones, is tender, and not too fishy, ​​making it a popular choice for preparing many delicious dishes suitable for all ages.

» Announcing the Cua Lo grilled mackerel brand

"Fishermen in Hoang Mai strike it rich with mackerel."

"The first steel-hulled fishing boat in Nghe An province has struck it rich catching mackerel."

1. Mackerel in garlic and chili sauce

With its simple preparation method and minimal cooking time, mackerel in garlic and chili sauce will add a rich, appealing, and unique flavor to your family meals, making this familiar dish even more delicious.

Fresh mackerel combined with the rich flavor of garlic and chili sauce creates an irresistible and distinctive taste in this dish.

Preparation method

Mackerel: Wash thoroughly, cut into pieces, and marinate with a little salt for 15 minutes to firm up the fish, making it easier to fry.

While frying the fish, here's how to make the garlic chili sauce: Put 6 cloves of garlic, 3 chilies, and 2 tablespoons of sugar into a mortar and pestle, grind until smooth, then mix this mixture with 2 tablespoons of fish sauce, 1/2 tablespoon of MSG, 1/2 tablespoon of seasoning powder, 1 tablespoon of pepper, and 3 tablespoons of water, stirring until well combined.

Pour out most of the oil from the pan used to fry the fish, leaving about 2 tablespoons (it's a good idea to add a few drops of fresh lemon juice to remove the fishy smell from the oil). Add 1 tablespoon of chili powder to the pan to color it, turn the heat to very low, add the fried fish, lightly pour the prepared sauce mixture evenly over the fish, and simmer over low heat until the fish absorbs the flavors and the sauce has almost reduced.

This mackerel in garlic and chili sauce dish is best enjoyed hot, served with sliced ​​cucumber and pineapple for a delicious and harmonious flavor.

2. Mackerel stewed with sour fruits

Besides common preparations like pickled star fruit in sugar, pickled star fruit in fish sauce, duck stewed with star fruit, etc., star fruit stewed with fish also offers a very unique flavor.

For braised mackerel with sấu fruit, you can use fresh sấu fruit or sấu fruit that has been pickled in fish sauce (about 15 fruits for 3 slices of mackerel).

Preparation method

Wash the mackerel thoroughly; if buying a whole fish, cut it into bite-sized pieces. Wash the ginger, lemongrass, galangal, chili peppers, etc., crush them, and chop them finely.

Marinate the fish with the above spices, adding a little fish sauce, salt, sugar, cooking oil, and caramel sauce... marinate for about 1-2 hours to allow the fish to absorb the flavors.

After marinating the fish for the required time, bring it to a boil, then add the sour plums, cover and simmer until the fish is thoroughly cooked and the sour plums are soft.

Once the fish is cooked, transfer it to a plate, garnish with scallions, and sprinkle with a little pepper if desired.

3. Grilled mackerel with salt and chili in foil.

Grilled mackerel in foil, with its mild spiciness from pepper and green chilies, crispy golden skin, tender flesh, and rich sauce, is simply irresistible.

Grilled mackerel with salt and chili is a simple and quick recipe for busy moms.

Preparation method

First, wash the fish thoroughly and let it drain. Use a knife to make small incisions on both sides of the fish so that the seasoning will penetrate evenly.

Grind the chili peppers in a mortar and pestle, transfer half to a bowl, and grind the remaining half with pepper, onion, and garlic until smooth. Add 2 tablespoons of fish sauce, 1 tablespoon of sugar, and 2 tablespoons of seasoning powder, mix well, and marinate the fish with this mixture.

Next, place the fish in aluminum foil, making sure to line the bottom with banana leaves, sprinkle lime leaves on top, and add a little cooking oil to enhance the aroma. Then place it in the oven; however, the fish will taste better if grilled over hot charcoal.

4. Mackerel stewed in coconut milk

Mackerel braised in coconut milk is a variation of the traditional braised fish dish. The fish pieces are visually appealing, tender, flavorful, and infused with rich spices and the aroma of young coconut milk, making you want to finish the whole pot of rice before you even realize it!

For this dish, young coconuts are best used in braising the mackerel; adding the coconut to the braising liquid along with the fish is also very delicious.

Preparation method

First, sauté the garlic until fragrant, then add the mackerel and fry until the fish turns golden brown, then remove it to a plate.

Next, add fish sauce, MSG, sugar, and fresh coconut water to a pot and bring to a boil. Then add the pre-fried mackerel along with a little oil to make the fish richer and tastier. Reduce the heat and simmer until the coconut water begins to evaporate. Finally, sprinkle with chopped scallions and chili peppers to complete the braised mackerel in coconut water dish.

This fish dish can be stewed with other ingredients such as coconut pulp, pork belly, etc.

5. Mackerel in tamarind sauce

Mackerel in tamarind sauce is appealing to diners because of the tangy and sweet flavor in every bite of the fish.

The mackerel in tamarind sauce has a firm texture, and the sweet and sour sauce blends perfectly with the fish, making it very palatable.

Preparation method

The mackerel used can be grilled or fresh, then fried until golden brown on both sides.

Add 3 teaspoons of cooking oil to the pan, wait for the oil to heat up, then add the minced garlic and sauté until fragrant. Next, add about 50 grams of ripe tamarind to the pan and stir well until the tamarind is loose. Add about 100 ml of water to the tamarind mixture and cook until the tamarind pulp dissolves completely. Add some seasoning, sugar, and taste to ensure the sauce has a balanced sweet and sour flavor without being overly sour. Add the crushed lemongrass and bring to a boil to release its aroma.

Next, place the golden-brown fried mackerel into the tamarind sauce, turning it over to ensure the sauce is absorbed into the fish. Simmer over low heat until the tamarind sauce thickens and coats the fish evenly. Once the fish is covered in an attractive golden-brown sauce, add the chopped scallions and dill.

Place the mackerel in tamarind sauce on a plate, remembering to pour some of the sauce over the fish for a richer flavor. This dish tastes best when served hot.

6. Mackerel fish cake

Mackerel fish cakes are a familiar dish to many families. The visually appealing and delicious fish cakes, made from fresh fish, easily satisfy even the most discerning diners.

Mackerel fish cakes are an easy-to-make dish that's nutritious for the whole family, especially for young children.

Preparation method

After washing the mackerel, remove the bones and only use the flesh from both sides of the body. Marinate the fish with fish sauce, MSG, a little sugar, and pepper for about 30-45 minutes to allow the flavors to penetrate evenly.

Wash and finely chop the shallots, green onions, and dill.

Combine the fish with 2 eggs and finely chopped herbs, then shape into small, bite-sized pieces. Next, steam the fish for 10 minutes before frying. Heat enough oil to cover the fish patties over low heat, then fry each patty. When the outer layer turns golden brown, the fish patties are cooked. Remove from the pan and place on a plate lined with paper towels to drain excess oil.

This dish is best eaten hot, dipped in chili sauce or sweet and sour fish sauce.

Ngoc Anh

(Synthetic)