Steamed mackerel is a familiar steamed dish of the Central people with the naturally sweet and delicious taste of fish that brings an appealing meal. Refer to the 3 ways to make delicious steamed mackerel for your meal right at home with the recipe from the into the kitchen section of TasteVN!
1. Steamed mackerel with onions
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Preparation
20 minutes
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Cooking
20 minutes
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Difficulty
Easy
Ingredients for Steamed Mackerel with Onions For 4 people
Mackerel 500 gr Fresh chili 4 pieces Shallots 10 bulbs Green onions 3 stalks Salt 3 teaspoons Seasoning powder 2 teaspoons
How to prepare Steamed Mackerel with Onions
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Prepare the fish
The mackerel you buy has had its gills and intestines removed, and the belly of the fish is left intact without being cut open. Eliminate the fishy smell by rubbing it directly with salt, then rinse with water, drain, and use a knife to make diagonal cuts on the fish’s body.
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Prepare the other ingredients
Shallots should be trimmed, peeled, washed clean, and then chopped finely. Fresh chili peppers should have their stems removed, washed clean, and cut into small pieces.
Green onions should also be trimmed at the roots and any wilted parts should be discarded, then washed clean. The white onion should be cut lengthwise into smaller pieces, while the green parts should be kept intact to stuff into the fish’s belly.
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Marinating the fish
Fresh mackerel after being cleaned, place it on a large plate and marinate with 3 teaspoons of salt, 2 teaspoons of seasoning powder, rubbing the spices onto the fish.
Add minced shallots, chopped chili, and the green onion bulbs that have been finely chopped into the fish for marination. Let the fish marinate with the shallots and spices for about 15 minutes.
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Stuffing green onions into the fish
After the fish has marinated and absorbed the spices evenly, take the green onion parts and stuff them into the belly of the fish.
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Steaming the fish
Put a pot of boiling water on the stove over high heat, place a steamer on top, lining the bottom of the steamer with a sheet of parchment paper. Arrange the marinated fish and stuffed green onions on top.
Cover and steam the fish for about 15 minutes. After steaming, open the lid to check if the fish is cooked, then turn off the heat.
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Completion
The fish after being steamed is tender and delicious, carefully pick the fish and place it on a plate to avoid breaking the fish meat. Serve with the green onions to make the dish more fragrant and visually appealing!
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Final Product
The mackerel is steamed until tender, with sweet fish meat fragrant with onion and juicy. Each piece of firm, chewy meat is evenly infused with seasoning, making it extremely delicious when served with crispy sweet steamed green onions, plus a touch of fresh chili for an enticing flavor.
Steamed mackerel can be served with fresh vermicelli, white rice, or wrapped in rice paper with various herbs. This dish is suitable for dipping in salty fish sauce or wrapping in rice paper to dip in fermented fish sauce or with the liquid released from the steamed fish, all of which are extremely delicious.
This is a simple dish but full of flavor, perfect to add to the family meal menu.
2. Steamed Mackerel (recipe shared by a user)
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Preparation
20 minutes
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Cooking
10 minutes
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Difficulty
Easy
Ingredients for Steamed Mackerel (recipe shared by a user) Serves 4
Mackerel 500 gr Onion 1 bulb Ginger 1 bulb Shallot 3 bulbs Chili 2 pieces Green onion A little Common seasoning A little (Salt/MSG/seasoning powder)
How to Prepare Steamed Mackerel (recipe shared by a user)
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Prepare Ingredients
After buying the mackerel, clean it and rinse it with salted water. Then, marinate the fish with 1 teaspoon of seasoning, 1/2 teaspoon of sugar powder, and let it sit for about 15 minutes for the fish to absorb the spices.
Peel the onion and shallot, wash them clean, and then cut them into thin slices. Rinse the ginger, peel it, and then slice it into strips. The green onion should be thinly sliced, then placed in cold water to curl.
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Steamed fish
Next, you prepare a pot on the stove, then layer ginger and onion at the bottom of the pot, followed by placing the fish on top, then add more purple onion and chili on top of the fish.
You cover the pot and steam for about 5 minutes on high heat for the fish to be cooked. Now, you just need to add green onions on top and enjoy.
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Final product
The fish after cooking is tender but still retains its sweetness, evenly absorbed with spices, along with the fragrant aroma of ginger, purple onion, and onion. This dish is even better when eaten with dipping sauce and fresh vegetables.
3. Mackerel steamed with lemongrass and pepper
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Preparation
20 minutes
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Cooking
20 minutes
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Difficulty
Easy
Ingredients for Steamed Mackerel with Lemongrass and Pepper Serves 2
Mackerel 8 fish Shallots 5 bulbs Chili 2 fruits Lemongrass 3 stalks Herbs a little (water spinach/ basil/ bitter mustard) Lettuce 1 head Fish sauce 1 teaspoon Common spices a little (sugar/ salt/ monosodium glutamate/ pepper)
How to Prepare Steamed Mackerel with Lemongrass and Pepper
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Prepare the Ingredients
Wash the herbs thoroughly, soak them in salt water for about 10 minutes, then rinse with cold water and drain.
Trim the shallots, peel them, and wash them clean. Put the shallots and chilies in a mortar and pound them together with a little ground pepper.
For the lemongrass, cut off the dry leaves and the root part, wash it clean, then chop half of the stalk and crush the remaining part.
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Prepare and marinate the fish
The mackerel purchased has had its gills removed and is gutted. You can eliminate the fishy smell by rubbing the fish with salt and washing it thoroughly, then place it in a colander to drain.
Add the minced onion and chili to marinate with the fish, add 1 teaspoon of fish sauce, 1 teaspoon of sugar, 1/2 teaspoon of salt, and 1 teaspoon of monosodium glutamate, include the finely chopped lemongrass and mix well for the fish to absorb the spices, marinate the fish for about 10 minutes.
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Steam the fish with lemongrass
After the fish has marinated well, arrange the fish on a plate, pour all the marinating liquid and minced lemongrass over the fish.
Place a large pot of boiling water on the stove, put the plate of fish inside, place the crushed lemongrass stalks on top and cover to steam over high heat for about 15 minutes until the fish is cooked through.
After steaming, open the lid and check if the fish is fragrant and cooked, then remove the plate of fish; the dish is ready to enjoy!
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Final product
The mackerel is steamed until soft and fragrant, absorbing spices, releasing the aroma of lemongrass and onion. The fish meat is chewy and sweet, deliciously enjoyed with fresh vegetables, dipped in a rich dipping sauce that is incredibly appealing.
This is a simple dish but equally delicious, suitable for a weekend gathering with family or friends, enjoying together.
How to choose fresh and delicious mackerel
- You should choose fish with bulging, clear eyes, and when gently pressed on the fish body, it should have good elasticity.
- Fresh fish will have bright red gills and no sliminess, with shiny scales tightly attached from the body extending to the tail, the mouth of the fish is closed, and there is no foul smell or bloating.
- Do not buy fish if you see cloudy eyes, sunken eye sockets, or wrinkled corneas. Absolutely do not buy fish when its scales are not shiny and are peeling off, and the mouth of the fish is slightly open, indicating that the fish is old.
How to prepare mackerel cleanly, without fishy smell
- Use salt or ginger water to rub all over the fish to remove the fishy smell and slime.
- You can also use lemon juice or vinegar for a similar effect.
Choose to buy fresh green onions
- Fresh onions will have bright green leaves from the root to the tip, except for the white bulb that is intact.
- Do not buy if you see the leaves turning yellow or wilted, as this means the onions are old or may be spoiled and no longer edible.
- Absolutely do not buy green onions with yellowing or bruised bulbs, as they have been left for a day or more, no longer fresh and have lost their nutrients.
- When buying, also observe the root part of the onion; if the roots are white and fresh, it means the onion was just harvested. If the roots have turned yellow or are rotten, then the onion is old and should not be purchased.
Product information
- You can use the 5-layer stainless steel pot set with glass lid Sunhouse to prepare the dishes mentioned above. The pot has a thickness of 0.676mm, made of safe 304 stainless steel, and is easy to clean.
- Additionally, the pot set is designed with heat-resistant bakelite handles, so you don’t have to worry about burning your hands while holding or moving the pot.
- The product features a wide, flat base with 3 layers, which allows for good heat conduction, helping to cook food quickly and saving energy during use.
See more
Above is an article guiding 3 ways to make steamed mackerel with onion and lemongrass that are super easy and especially delicious, and anyone can easily make them. Wishing you success in preparing with these 3 recipes!
