Dive into a culinary adventure with this surprisingly simple yet incredibly flavorful recipe for Braised Mackerel with Eggplant. This dish masterfully blends the richness of succulent mackerel with the earthy sweetness of eggplant, creating a harmonious balance of textures and tastes. Forget complicated techniques and lengthy preparation times; this recipe is designed for busy weeknights, offering a restaurant-quality meal without the restaurant-quality effort. The combination of tender, flaky fish and soft, melt-in-your-mouth eggplant is truly irresistible.
The robust braising liquid infuses both the mackerel and eggplant with a depth of flavor, transforming humble ingredients into a sophisticated and satisfying dish. Whether you're a seasoned chef or a kitchen novice, this recipe is guaranteed to impress. Ready to embark on this culinary journey? Let's dive into the step-by-step instructions to create your own delicious Braised Mackerel with Eggplant.
Tools Needed
- Mortar and pestle
- Large pan or basin
- Net
- Knife
- Gloves
- Frying pan
- Pot
Ingredients
- Mackerel fish: 1 kg (approx. 4 fish)
- Eggplant: 500g
- Chili pepper: 60g
- Onion: 60g
- Garlic: 60g
- Green onion: 1 clove
- Tea leaves: 20g
- Salt: 1/4 tablespoon
- Ground pepper: 1/4 tablespoon
- Sugar: 3 tablespoons
- Fish sauce: 3 tablespoons
- Cooking oil/lard: 4-5 tablespoons
- Caramel: 1/2 tablespoon
- Ginger: null
- Wine: null
- Water: 300ml
- Tomatoes: 500g
- Bean sprouts (optional): null
Step-by-Step Instructions
Step 1. Prepare the Mackerel
- Clean the mackerel fish thoroughly with salt, ginger, wine, and tea water to remove any fishy smell. Soak in tea water for 5 minutes.
- Cut the fish into two pieces.
- Grind or finely chop chili, onion, garlic, and green onion. Use half for marinating the fish and the other half for later.
- Marinate the fish with half of the ground mixture, fish sauce, sugar, salt, pepper, and caramel for about 10 minutes.
Step 2. Braising the Eggplant and Fish
- Heat cooking oil/lard in a pan. Fry the fish until golden brown and fragrant.
- Cut the eggplant into small and larger pieces.
- In a pot, fry the remaining onion, garlic and chili until fragrant. Add the tomatoes and cook until softened. Add the fish marinade, water, and simmer for 10 minutes.
- Add the smaller pieces of eggplant and the fish. Simmer for 20 minutes, stirring occasionally.
Step 3. Finishing Touches
- Add green onions before serving.
Read more: Vietnamese Braised Pork Ribs: A Step-by-Step Guide
Tips
- Using tea water helps to remove the fishy smell effectively.
- Pork fat adds extra flavour when frying the fish.
- Choose firm and fresh eggplants for best results.
- Adjust the amount of water according to your preference. Coconut water can be used as a substitute for regular water.
Nutrition
- N/A
FAQs
1. Can I substitute other fish for the mackerel?
Yes! Firm, white fish like cod or halibut would work well. Adjust cooking time as needed, depending on the thickness of the fish.
2. What if I don't have dry sherry?
You can substitute with dry white wine, or even just a splash of fish stock or chicken broth. The flavor will be slightly different, but still delicious.
3. How can I tell if the mackerel is cooked through?
The mackerel is cooked when it flakes easily with a fork. It should be opaque throughout, not translucent.
This Braised Mackerel with Eggplant recipe proves that delicious and healthy meals don't have to be complicated. Enjoy the satisfying flavors and textures of this quick and easy dish, perfect for a weeknight dinner or a special occasion. Now go forth and impress your family and friends with your newfound culinary skills!