mackerel recipe

For delicious. reader Thuzar Kyi, this Burmese fish soup is the dish that reminds her most of her mother. She says: &#8221;When it comes to home-cooked comfort food, mohinga tops my list. It’s considered the national dish of Myanmar and every Burmese cook has a recipe for it passed down from their mother. In Burma, mohinga is traditionally made with catfish, which wasn’t easy to get in the UK in the 1980s. My mother’s alternative was tinned mackerel, and that’s how I prefer my mohinga.&#8221;

Mohinga (Burmese fish soup)

tbsp gram (chickpea) flour

tbsp ground rice or rice flour

lemongrass stalks, trimmed and finely chopped

onion,

garlic cloves, crushed

ginger,

tbsp oil

tsp turmeric

tsp ground paprika

mackerel

tbsp fish sauce,

shallots,

rice vermicelli noodles

To serve…

fresh coriander, chopped

duck eggs

red onion,

limes,

onions

Chilli flakes

You’ll also need…

Large pestle and mortar or mini food processor

Toast the gram flour over a low heat in a dry frying pan, stirring often, until it turns golden – keep watch of it so it doesn’t burn. Set aside, then toast the ground rice or rice flour in the same way.

In a large pestle and mortar, pound the lemongrass, chillies,,onion, garlic and ginger to a paste (or use a mini food processor).

Heat the oil in a large deep saucepan over a medium heat. Add the turmeric, paprika and the lemongrass/chilli paste, then fry for 5-7 minutes until the onion in the paste starts to caramelise.

Stir in the mackerel (with the brine), then cook for 5 minutes more, ensuring all the mackerel is coated with the paste.

Add the toasted gram and rice flours and keep stirring until the paste thickens.

Pour in 1.5 litres water and add the fish sauce. Bring the soup up to the boil, then reduce the heat and simmer for 15 minutes.

Add the whole shallots and a pinch of pepper to the soup, then simmer gently for 30 minutes more (see Make Ahead).

Meanwhile, put the vermicelli in a separate large heatproof bowl and pour over boiling water from the kettle. Leave to soak for 7 minutes (or until the noodles are soft), then drain.

To serve, divide the vermicelli noodles among 6 bowls. Ladle over the fish soup (leaving behind the whole shallots), then garnish with coriander, halved eggs, red onion, fresh lime wedges, extra fish sauce, crispy onions and chilli flakes.

The best way to cook mackerel and probably my absolute favourite breakfast meal. Fresh pan seared mackerel fillets in butter.

Mackerel Fry

butter

Olive oil

tbsp plain Flour

Salt and Pepper to taste

Lemon

Parsley

Season the flour with the salt and pepper.

Fillet and wash the fish. Pat dry with...

Fillet and wash the fish. Pat dry with some kitchen paper.

Coat the fish with the seasoned flour (roll...

Coat the fish with the seasoned flour (roll the fish into the flour on a plate).

Heat the oil and melt the butter in...

Heat the oil and melt the butter in the pan.

Cook the fillets in the pan on a...

Cook the fillets in the pan on a medium heat (skin side down first) for about 2 minutes each side until nicely crisped. Make sure you do not over cook them.

We have been eating this healthy and easy mackerel recipe whenever fresh mackerel is available. We think it&#039;s the best way to cook oily fish.

Mackerel Recipe (Easy Pan-Fry Method)

mackerel fillets

salt

neutral oil

Start with two mackerel fillets (1 fish split in half, with head still on or not). Remove the black membrane on the inside of the belly, and rinse the fish. This membrane has a fishy taste and can be bitter.

Pat the fillets thoroughly dry. Sprinkle the salt evenly on both sides of each one. Marinate for 20 minutes at room temperature.

Preheat your pan over medium-high heat until a few drops of water tossed onto the hot surface bead and dance around the pan. When the pan is completely dry again, add the oil and the fillets skin side down. Cook for about 3 minutes per side. Serve!

Great and simple recipe! I have been on keto diet for 5 years (lost 130lbs and got rid of very poorly controlled diabetes and hypertension). I had access to smoked mackerels only but recently got fresh fillets. I tried your recipe last night. Simply delicious. BTW - skin is the best :) ! Thank you!

This is a great recipe.  We catch a lot of mackerel here in Southern California through the early spring through summer.  People just throw them back because they don’t know how to cook them or eat them.  This is also such a healthy fish to eat.  I heard there’s a recipe using vinegar with this fish.  Do you know it?

Yum! 

One of my absolute favourites! I shared this with my daughter so she could taste the exact same food and recipe her great grandmother ate and served her grandma when young. Such an easy way to taste the flavours of one’s heritage!

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Mohinga (Burmese fish soup)

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Top 3 mackerel recipe recipes from across the web

The most viewed mackerel recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mohinga (Burmese fish soup)

Mackerel Fry

Mackerel Recipe (Easy Pan-Fry Metho...

The most viewed mackerel recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine