Dive into a culinary adventure with this surprisingly simple yet incredibly flavorful recipe for Braised Mackerel with Pepper. Mackerel, often overlooked, reveals its rich, oily depths when treated with the gentle embrace of braising. This dish balances the mackerel's inherent richness with the vibrant bite of pepper, creating a harmonious symphony of taste and texture. Forget complicated techniques and long cooking times; this recipe is designed for the busy home cook seeking a satisfying and sophisticated meal without the fuss. The delicate balance of savory and slightly spicy flavors makes this a perfect weeknight dinner or a delightful addition to a special occasion.
This recipe unlocks the secret to perfectly braised mackerel, achieving tender, flaky fish infused with aromatic peppers. We'll guide you through each step, from preparing the mackerel to mastering the braising process, ensuring a delicious result every time. Ready to embark on this culinary journey? Let's begin!
Tools Needed
- Mortar and Pestle
- Pot
- Bowl
Ingredients
- Mackerel: 400g
- Fresh Coconut
- Garlic: 3 cloves
- Shallots: 3
- Chili Peppers: 2
- Green Onions: 1 branch
- Sugar: 1 teaspoon
- MSG: 1/2 teaspoon
- Ground Pepper: 1/2 teaspoon
- Salt: 1/2 teaspoon
- Water: 1 spoon
- Fish Sauce: 1 spoon
- Chili Sauce: 1 spoon
- Caramel Water: 1.5 spoons
- Cooking Oil
- Fresh Coconut Water: 150ml
Step-by-Step Instructions
Step 1. Prepare and Marinate Mackerel
- Clean and wash the mackerel, then drain.
- Finely chop garlic, shallots, chili peppers, and green onions. Pound them in a mortar until smooth.
- In a bowl, combine the mackerel with half of the pounded ingredients, sugar, MSG, ground pepper, salt, water, fish sauce, chili sauce, and caramel water. Marinate for 20-30 minutes.
Step 2. Sear and Braise the Mackerel
- Heat cooking oil in a pot over medium heat. Add the remaining minced garlic and shallots and saute until fragrant.
- Add the marinated mackerel to the pot, pushing the marinade down. Cook for about 15 seconds per side, until slightly rare and firm.
- Add 150ml of fresh coconut water to the pot. The liquid should slightly cover the fish.
- Bring to a boil for 1 minute, then return the fish to the pot. Simmer for 30 seconds.
Step 3. Simmer and Thicken the Sauce
- Reduce heat to low. Simmer, occasionally spooning the sauce over the fish to create a beautiful color. Do not stir frequently to avoid breaking the fish. Continue until the sauce thickens.
Step 4. Garnish and Serve
- Garnish with green onions and simmer for another 30 seconds. Turn off the heat.
Read more: Vietnamese Braised Pork Ribs: A Step-by-Step Guide
Tips
- Using caramel water creates a beautiful color and smooth texture in the braised dish. If unavailable, use more sugar.
- This method of cooking prevents the fish from becoming too firm.
- Don't stir the fish too much while simmering to keep it intact and beautifully colored.
Nutrition
- N/A
FAQs
1. Can I use other types of pepper in this recipe?
Absolutely! Feel free to experiment with different peppers like bell peppers (any color), poblanos, or even a touch of chili flakes for extra heat. Adjust the amount to your spice preference.
2. What if I don't have white wine? Can I substitute something else?
Yes, you can substitute the white wine with chicken broth or even water. The flavor will be slightly different, but the mackerel will still braise beautifully.
This Braised Mackerel with Pepper recipe proves that delicious doesn't have to be difficult. With minimal effort, you can create a restaurant-quality meal that will impress your family and friends. So, gather your ingredients and enjoy the rewarding experience of preparing this flavorful and satisfying dish!