Top 10 Delicious and Irresistible Mackerel Dishes

Ingredients:

• 1 piece of fresh mackerel
• 2 tomatoes
• 1 garlic bulb
• 2 shallots
• 1 piece of ginger
• Green onions & dill
• Fresh chili

Preparation:

• Prepare the ingredients: Rinse the mackerel with saltwater and set aside to drain. Clean and cut the other ingredients: slice the tomatoes, cut the green onions and dill into pieces, crush and chop the garlic and shallots, and grate or chop the ginger.
• Fry the fish: Heat oil in a pan and fry the mackerel until both sides are golden brown. Once cooked, remove the fish and set it aside. Frying enhances the flavor of the fish and gives it a crisp texture.
• Tomato sauce: Use 2 tablespoons of the oil from frying the fish to sauté the shallots, followed by garlic and ginger. Stir until golden and fragrant, then add the tomatoes. Reserve some tomatoes to add later for a more colorful dish. After cooking down the tomatoes, add the fried mackerel, season with spices, and add half a teaspoon of pepper. Simmer gently, turning the fish occasionally to allow the flavors to infuse. Once the fish is tender and the sauce thickens, add the reserved tomatoes and cook for another minute. Finally, stir in the green onions and dill, then remove from heat. Serve with the rich tomato sauce poured over the mackerel.
• Result: The mackerel is golden with a vibrant orange-red tomato sauce, garnished with green onions. The dish has a rich, savory taste with the perfect balance of sweet and salty.

Ingredients:

• 2 pieces of mackerel (about 400g)
• 2 bunches of green peppercorns (around 30g)
• 1 bulb of galangal, 1 shallot
• 4 tablespoons of fish sauce
• 1 tablespoon of seasoning powder, 1 tablespoon of sugar
• 2 tablespoons of cooking oil
• ½ cup of fresh coconut juice

Directions:

• First, clean the mackerel, remove the bones, and cut into bite-sized pieces.
• Marinate the fish with 1 tablespoon of seasoning powder and let it rest for about 30 minutes to absorb the flavors. Peel and slice the shallot and galangal into thin slices.
• For a better texture, fry the fish before braising to prevent it from breaking apart. Once the fish is golden brown, transfer it into the cooking pot.
• Sauté the shallot, galangal, and green peppercorns until fragrant, then add them into the pot with the fish. Pour in the fish sauce, sugar, and coconut juice, and simmer over low heat until the liquid reduces. Turn off the heat when done.

Ingredients:

• Mackerel
• Pork belly
• 600ml coconut water
• Fish sauce, galangal, ginger

Instructions:

• Clean the pork belly, remove the skin, season it, and fry on high heat to render the fat. Once the pork is crispy, set it aside.
• In the same pan, fry the mackerel until cooked. Then add the pork, coconut water, fish sauce, galangal, and ginger to braise the ingredients.
• Simmer on low heat until the liquid reduces and the pork and mackerel turn golden brown.

Ingredients:

• 1 piece of mackerel
• 1 fresh passionfruit
• Half a cup of white wine
• Ginger, garlic, sugar, fish sauce, pepper, cornstarch, scallions, salt, seasoning powder

Instructions:

• Clean the mackerel and marinate with salt to remove the fishy smell.
• Mix white wine, crushed ginger, pepper, and fish sauce, then marinate the fish for 30 minutes to allow the flavors to infuse.
• Fry the fish until both sides are golden and set aside on a plate.
• Chop garlic and the white part of the scallions finely, sauté until golden, then add passionfruit juice, sugar, and a little water. Stir well.
• Mix 1 tablespoon of cornstarch with water and add it to the passionfruit sauce. Pour the sauce over the fish and serve.

Ingredients:

• 1kg mackerel
• 1/2 kg pork
• Seasoning powder
• Black pepper
• Fish sauce, salt, scallions, cooking oil

Instructions:

• Clean the mackerel, cut it in half, remove the bones along the body, discard the skin, and fillet the fish.
• Grind the pork, then marinate with pepper, fish sauce, seasoning powder, and salt for 20 minutes.
• Mix the pork, fish, and finely chopped scallions, then pound and beat the mixture until it becomes sticky and smooth.
• Shape the mixture into small, flat fish cakes. Mackerel fish cakes can be fried, grilled, or cooked in soup for a delicious result.

Ingredients:

• 1 mackerel
• 1 small shallot
• 10g green peppercorns
• 500g small chili peppers
• 15g kaffir lime leaves
• Roasted white sesame seeds, crushed
• 10 banana leaves
• 5 garlic cloves
• 10 tamarind leaves
• Seasoning: fish sauce, sugar, seasoning powder, cooking oil, condensed milk

Instructions:

• Clean the mackerel, let it drain, and make small cuts on both sides to allow the marinade to soak in.
• Peel the garlic and shallot, wash them, then crush them along with the peppercorns. Remove the stems from the chili peppers, wash them, and crush them as well.
• Marinate the mackerel with 1 tablespoon of sugar, 2 tablespoons of fish sauce, 2 tablespoons of seasoning powder, garlic, shallot, pepper, and some crushed chili.
• Wrap the mackerel in foil, place banana leaves underneath, and top with kaffir lime leaves and a bit of oil to enhance the aroma. You can grill the fish in the oven or over a charcoal flame.
• While waiting for the fish to cook, prepare the dipping sauce: mix 2 tablespoons of condensed milk, 2 tablespoons of tamarind juice, 1 tablespoon of fish sauce, 1 tablespoon of crushed roasted sesame, and 1/2 teaspoon of crushed green chili in a bowl.
• Once the mackerel is grilled, remove it from the heat, plate it, and serve with the dipping sauce. The fish offers a delightful ocean aroma, crispy golden skin, and rich seasoning, perfectly complemented by the spicy and creamy dipping sauce that will surely impress your family.

Ingredients:

• 2 pieces of mackerel (adjust quantity based on the number of people)
• 15 sour plums (fresh or pickled, I used pickled plums)
• Salt, fish sauce, pepper
• Ginger, lemongrass, turmeric, chili

Instructions:

• Clean the mackerel. If you buy it whole, cut it into bite-sized pieces. Peel the ginger, lemongrass, turmeric, and chili, then smash and chop them finely.
• Marinate the mackerel with the prepared spices, adding a bit of fish sauce, salt, sugar, cooking oil, and caramelized sugar for 1-2 hours for the flavors to absorb.
• After marinating, heat the pot and bring it to a boil. Then, add the sour plums, cover the pot, and simmer until the mackerel is tender and the plums are soft. Turn off the heat.

Ingredients:

• Mackerel
• Garlic
• Chili
• Sugar
• Fish sauce
• MSG
• Seasoning powder
• Pepper

Instructions:

• Step 1: Clean the mackerel and cut it into pieces. Marinate it with a bit of salt for about 20 minutes to firm up the fish, making it easier to fry.
• Step 2: Prepare the garlic-chili sauce by crushing garlic, chili, and sugar. Mix this mixture with sugar and fish sauce, then add a pinch of MSG, seasoning powder, and pepper. Add a little water and stir well to make the sauce.
• Step 3: Once the fish is golden, place it on a plate. Remove some oil from the frying pan, leaving about 2 tablespoons. Add some chili powder to the oil for color, then return the fish to the pan. Pour the prepared sauce evenly over the fish. Let it cook on low heat until the sauce reduces and thickens.

Nguyên liệu:

• Cá thu tươi, thịt chắc được cắt khúc phần thân: 500g ( khoảng 3 khúc)
• Hành, tỏi: 50g
• Ớt sừng: 2 trái
• Me chín: 50g
• Rau xà lách: 100g
• Rau răm 50g
• Hành lá, ngò rí: 50g
• Gia vị: Muối, dầu ăn, hạt nêm, đường, bột ngọt, tiêu, ớt bột.

Sơ chế nguyên liệu:

• Cá thu: vì có nguồn gốc là cá biển nên bạn phải rửa thật sạch chúng với nước và muối loãng. Sau đó để ráo hoặc dùng giấy thấm dầu thấm hết nước ở cá.
• Me chín: Ngâm với nước ấm khoảng 15 phút, đánh đều rồi lọc lấy nước cốt.
• Đối với rau chỉ cần rửa sạch qua nước muối.
• Hành khô, tỏi: bóc vỏ, rửa sạch đem băm nhuyễn.
• Ớt sừng: bỏ cuống, thái lát dọc dài.
• Hành lá, rau răm: rửa sạch, thái nhỏ.

Cách làm:

• Bước 1: Sau khi chảo đã nóng cho dầu vào đun sôi, thả miếng cá đã chuẩn bị vào chiên cho đến khi hai mặt của miếng cá vàng đều để tạo độ giòn và đẹp mắt cho từng lớp thịt. Tuy nhiên, trong lúc chiên hãy thường xuyên lật miếng cá thật cẩn thận nếu không cá sẽ dễ bị cháy mặt khiến món ăn bị mất thẩm mỹ đấy. Bên cạnh đó, bạn cũng có thể cho trước vài giọt chanh để át đi vị tanh của cá nhé.
• Bước 2: Cho miếng cá thu đã chiên vàng ra đĩa riêng, tiếp đó, phi thơm 2 thìa hành tỏi băm nhuyễn cùng 1 ít bột ớt rồi cho nước cốt me, 1 thìa hạt nêm, 1/2 thìa bột ngọt, 1/2 thìa nước mắm, 1/2 thìa đường, 1/2 thìa tiêu, ớt để tạo ra hỗn hợp nước sốt thơm ngon đúng điệu. Sau khi nước sốt sôi khoảng 3 phút thì cho miếng cá thu vào.
• Bước 3: Đun lửa liu riu thật nhỏ và dùng muỗng rưới đều nước sốt lên bề mặt cá để gia vị có đủ thời gian ngấm sâu hơn vào từng lớp thịt cá nhé.
• Bước 4: Khi thấy hỗn hợp nước sốt sền sệt màu vàng nhẹ bao quanh cá thì cho hành lá, rau răm và một ít tiêu vào rồi tắt bếp. Chỉ bằng vài bước đơn giản như vậy thôi là bạn đã có ngay một món ăn béo ngậy, ngon lành rồi đấy. Để món ăn bắt mắt hơn, bạn chỉ cần trang trí cá cùng với chút xà lách và ngò rí (rau mùi) nữa thôi là đã có thể tạo ra món cá thu sốt me ngon như nhà hàng rồi.

Nguyên liệu:

• Cá thu tươi 350g
• Bột chiên xù 100g
• Bột chiên giòn 50g
• Nước lọc 60ml
• Tỏi
• Muối
• Tiêu
• Dầu ăn.

Cách làm:

• Cá thu sơ chế, rửa sạch, bỏ xương cắt miếng vừa ăn.
• Ướp cá cùng gia vị muối, tỏi, tiêu.
• Bột chiên giòn đổ vào nước khuấy đều, sau 15 phút thì cho cá thu đã tẩm gia vị vào hỗn hợp bột chiên xù.
• Lăn miếng cá qua bột chiên xù.
• Bắc bếp đổ dầu ngập chảo, tới khi dầu nóng thì thả cá vào chiên đến khi chín vàng đều là được.