This weekend, let’s get cooking with TasteVN and save this delicious recipe for steamed dishes full of flavor. Here are 2 very simple ways to prepare steamed mackerel right after this!
1. Steamed mackerel with ginger wrapped in rice paper
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Preparation
15 minutes
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Cooking time
20 minutes
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Difficulty
Easy
Ingredients for Steamed mackerel with ginger wrapped in rice paper Serves 4
Mackerel 5 fish Chopped green onions 50 g Ginger 5 g Garlic 10 g Chili 1 piece Lemon 1 piece
How to make steamed mackerel with ginger wrapped in rice paper
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Prepare the ingredients
Peel the ginger, slice it thinly, and crush it. Clean the garlic and chili, then chop finely.
For the mackerel, clean out the insides, scale it, and wash it thoroughly with diluted salt water.
Place the crushed ginger on the fish, add 1 tablespoon of cooking oil, and 1/4 teaspoon of seasoning powder to marinate while waiting to steam.Tip: If you can eat ginger, you should slice it thinly and then chop it finely so you can eat it with the fish after steaming. If you don’t like it, just crush it.
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Make the dipping sauce
In a bowl, add 2 tablespoons of fish sauce, 1/2 tablespoon of sugar, lime juice, and 2 tablespoons of water, then stir gently until the sugar dissolves.
Add the previously chopped garlic and chili, and season to taste.
Tip: You can use rock sugar instead of regular refined sugar, which is better for health and gives a sweeter taste when eaten.
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Making scallion oil
Add oil to the pan, wait for it to heat up, then add minced scallions with 1/5 teaspoon of seasoning powder and mix well. When the scallions are slightly wilted, you can turn off the heat.
Tip:
- You should wait for the oil to be really hot before adding the minced scallions; they will cook immediately and have a vibrant green color.
- You can dip a chopstick into the bottom of the pan; if you see bubbles rising, the oil is hot.
- When sautéing the scallions, keep the heat on low to prevent them from burning and to cook evenly.
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Steaming the fish
Place the marinated fish into the steamer for about 15 minutes and it will be ready to take out. Put the scallion oil on top of the fish and wait to enjoy.
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Final product
Fresh and delicious steamed mackerel, with the fish retaining its natural sweet flavor combined with fragrant and fatty scallion oil wrapped in rice paper and fresh vegetables, dipped in a homemade dipping sauce is absolutely delightful!
2. Steamed mackerel with vinegar and sugar
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Preparation
15 minutes
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Cooking
20 minutes
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Difficulty
Easy
Ingredients for Steamed and Fried Mackerel with Vinegar and Sugar Serves 2
Mackerel 2 fish Vinegar 1/2 cup Green onions 50 g Garlic 10 g
How to Make Steamed and Fried Mackerel with Vinegar and Sugar
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Prepare the ingredients
Wash the green onions, cut into short pieces about 5cm. Peel the garlic, finely chop.
Clean the mackerel by removing the guts, rinse well with diluted salt water.
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Steam the fish
Put the mackerel into the steamer for about 10 -15 minutes, check if the fish is cooked, then take it out and wait for frying.
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Making vinegar sugar water
Put 2.5 tablespoons of sugar, 1 teaspoon of salt, and 1/2 teaspoon of monosodium glutamate into a bowl of vinegar and stir well to dissolve.
Tip: You should use rock sugar instead of regular refined sugar, which is better for health and has a sweeter taste than regular sugar.
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Frying fish
Add minced garlic to the oil in the pan and sauté until fragrant. Take the steamed fish and fry it until both sides are golden brown.
When the fish is golden brown, add the vinegar sugar water and reduce the heat, wait for the sauce to thicken, and season to taste.
Add the chopped scallions that were cut earlier, wait a little longer for the scallions to be slightly cooked, and then turn off the heat.
Tip:
- Sauté garlic over low heat, stir frequently to avoid burning the garlic.
- When the garlic turns light yellow and shrinks, you can add the fish to fry; if the garlic is too brown, it will burn when frying the fish, creating a bitter taste when eaten.
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Final Product
Fried mackerel with a crispy skin on the outside, fresh and delicious on the inside, evenly soaked in sweet and sour spices, served with hot rice is sure to be very enticing!
Tip:
- When steaming the fish, you should use high heat, avoid steaming the fish for too long, as the fish meat will become mushy and not fresh as desired.
- The steamed dish is only delicious when you clean the intestines and internal organs of the fish to avoid any bitterness or unpleasant fishy smell when eating.
- You can put the steamed fish in a sealed container in the fridge and reheat it when ready to use.
- But the best way to enjoy the dish is to eat it right after cooking!
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The recipes that TasteVN shares with you are guaranteed to be simple, quick, and incredibly delicious. Let’s make them to add flavor to your family meals. Wishing you success!
*Refer to images and recipes from 2 YouTube channels: Tigon Luu and Hân My – Family TV.
