Japanese mackerel is a popular fish widely sold in markets and supermarkets, known for its sweet flesh, rich in nutrients, and braised dishes with Japanese mackerel are incredibly delicious and appealing. Let’s join TasteVN in the kitchen to learn 4 ways to make flavorful and rich Japanese mackerel braised dishes for the family meal!
1. Braised Japanese Mackerel with Tomatoes
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Preparation
15 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Braised Japanese Mackerel with Tomatoes For 4 people
Japanese mackerel 500 gr Tomatoes 4 fruits (200 gr) Green onions 5 stalks Green pepper 4 stalks Minced shallots 2 tablespoons Minced garlic 1 tablespoon Fish sauce 3 tablespoons Tomato sauce 1 tablespoon Cooking oil 1 tablespoon Common spices a little (salt/ pepper/ sugar/ seasoning powder)
How to choose fresh and delicious tomatoes
- You should choose tomatoes with bright red skin, evenly colored, plump, intact, and without scratches.
- It is advisable to buy tomatoes that still have the stem attached, with the stem still fresh and not wilted, and tightly attached to the fruit; these are tomatoes that are naturally ripened and will taste very good.
- Naturally ripened tomatoes usually have a mild fragrant smell, whereas those that are artificially ripened have no fragrance at all.
How to cook Mackerel with tomatoes
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Prepare and marinate the fish
Clean the mackerel by removing the fins, gills, and entrails. Then soak the fish in a diluted saltwater solution for about 5 minutes and rinse it with clean water.
Cut the fish in half and place it on a plate, marinating it with 1/2 teaspoon of salt, 1 teaspoon of seasoning, and 1 teaspoon of sugar.
Add 1 tablespoon of minced shallots, 1 tablespoon of minced garlic, 1 sprig of green pepper, and 3 tablespoons of fish sauce.
Use chopsticks to mix thoroughly so that the fish absorbs the seasoning evenly. Let the fish marinate for 30 minutes.
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Prepare other ingredients
Wash the tomatoes, drain them, then use a knife to cut the tomatoes in half, remove the seeds, slice, and then chop the tomatoes finely.
Remove the roots from the green onions, wash them clean, and cut them into pieces about 2 fingers long.
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Sauté tomatoes
Place a pan on the stove over medium heat, add 1 tablespoon of cooking oil, and sauté 1 tablespoon of minced shallots until fragrant.
Then add the tomatoes and sauté for about 2 minutes until the tomatoes soften, add 1 tablespoon of ketchup to make the stew more colorful!
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Stew the fish
The sautéed tomatoes have softened, add the fish to the pan, cover, and stew on low heat for about 15 minutes.
At this point, the fish is cooked, open the lid and add whole chili peppers, 2 green peppercorns, along with some green onions, and stew for another 5 minutes on low heat.
Season to taste, add some ground pepper on top, and turn off the heat.
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Final Product
Japanese mackerel stewed with tomatoes, fragrant with pepper, tender and fatty fish in rich tomato sauce, is a wonderful combination that will tantalize your taste buds when eaten.
This dish goes exceptionally well with hot white rice!
2. Japanese mackerel stewed with pineapple
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Preparation
15 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Japanese mackerel stewed with pineapple Serves 4
Japanese mackerel 700 gr Pineapple 1 fruit (dứa) Shallots 2 bulbs Garlic 10 cloves Green chili 5 fruits Minced garlic 1 tablespoon Chopped chili 1/2 teaspoon Satay chili 1 tablespoon Fish sauce 5 tablespoons Fresh coconut water 300 ml Cooking oil 4 tablespoons Common seasoning A little ( sugar/ seasoning powder/ pepper)
How to choose fresh and delicious pineapple
- The shape of the fruit is slightly rounded and short, which usually means it has more flesh.
- The skin is evenly colored, has a yellow color, and emits a fragrant aroma, indicating that the pineapple is ripe.
- When held in hand, it feels heavy and firm, not soft or mushy when pressed.
How to prepare Japanese mackerel stew with pineapple
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Prepare and marinate the fish
After buying the fish, use scissors to cut off the fins, tail, and gills, and remove the intestines. Then, rub the fish with coarse salt to eliminate any fishy smell.
Rinse the fish with water and then cut it into pieces suitable for eating.
Marinate the fish with 1 tablespoon of minced garlic, 1/2 teaspoon of minced chili, 2 tablespoons of sugar, 1 tablespoon of seasoning powder, and 1/2 teaspoon of pepper.
Add 1 tablespoon of chili sauce, 5 tablespoons of good fish sauce, mix well, and let the fish marinate for 1 hour to absorb the spices.
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Prepare other ingredients
To save time, you can ask the seller to peel and remove the eyes of the pineapple. When you get home, just rinse it briefly under water, then use a knife to cut it into four pieces lengthwise.
Then, remove the core inside and cut the pineapple into slices. Peel the shallots and slice them.
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Stir-fry pineapple
Place a pan on the stove over medium heat, add 2 tablespoons of cooking oil, then add 1 tablespoon of sliced shallots to sauté until fragrant.
Then add the pineapple to stir-fry, cover the pan and cook for about 5 minutes until the pineapple is soft, turn off the heat and transfer the pineapple to a plate.
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Fish Braising
Place a pan on the stove, wait for it to heat up, then add about 2 tablespoons of cooking oil along with the remaining sliced shallots to fry until the shallots are golden and fragrant.
Then, add all the marinated fish into the pan, keeping the heat moderate so that the fish meat firms up, add the pineapple and 300ml of coconut water, and 1 tablespoon of sugar, stirring evenly.
Simmer on low heat for about 20 minutes until the braising liquid boils down, add the chili fruit and braise for another 5 minutes, taste and adjust seasoning to your liking, then turn off the heat.
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Final Product
Tuna braised with pineapple has a beautiful golden-brown color.
The fish meat is soft, fatty, and absorbs a rich flavor, with a sweet and sour braising sauce that pairs perfectly with hot rice.
Wishing you and your family a delicious meal!
3. Tuna Braised with Pepper
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Preparation
20 minutes
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Cooking
30 minutes
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Difficulty Level
Easy
Ingredients for Japanese mackerel braised with pepper Serves 4
Japanese mackerel 500 gr Red onion 2 bulbs Garlic 2 cloves Color sauce 1/2 teaspoon Fish sauce 2 tablespoons Chili 2 pieces Common spices a little (salt/ sugar/ seasoning powder/ pepper)
How to Cook Japanese Mackerel Braised with Pepper
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Prepare the fish and ingredients
Buy Japanese mackerel, cut off the fins, gills, tail, and remove the fish guts. Then, use diluted salt water to wash the fish, rinse it with clean water, and cut the fish into 2 pieces.
Peel and slice the red onion and garlic, then chop finely.
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Marinating fish
You place the fish in a clay pot, marinate the fish with minced onion and garlic, 1/2 tablespoon of sugar, 2 teaspoons of seasoning powder, 2 tablespoons of fish sauce, and 1/2 teaspoon of caramel sauce.
Gently stir the fish with the spices, and marinate the fish for about 20 minutes.
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Cooking fish
You place the marinated fish pot on the stove, cook it on high heat, at this point add 300ml of water to the pot, bring the water to a boil, then reduce to low heat, proceed to turn the fish and cook for another 15 minutes until the fish sauce has thickened.
Then turn off the heat, add the whole chili and 1/2 teaspoon of pepper, remove the fish pot and enjoy!
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Final product
Hot and fragrant mackerel cooked in pepper, with tender, sweet fish meat, and a rich sauce with the spicy flavor of pepper. Serve it with hot rice, guaranteed to be a rice killer!
4. Japanese mackerel simmered in clay pot
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Preparation
15 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Japanese mackerel simmered in clay pot For 4 people
Japanese mackerel 500 gr Dried shrimp 10 gr Pork tenderloin 100 gr Pork fat 200 gr Chili 3 pieces Shallots 2 bulbs Garlic 2 cloves Cooking oil 2 tablespoons Chili sauce 2 teaspoons Fish sauce 7 teaspoons Vinegar a little Common spices a little (Salt/ pepper/ monosodium glutamate/ seasoning powder/ sugar)
How to choose fresh and delicious ingredients
How to choose fresh and delicious pork belly
- To buy good pork belly, you should choose pieces of meat with a balanced amount of lean and fat, the outer skin thick, fat about 2/3 of a finger, and the lean meat tightly attached to the layer of fat. However, it is important to note that to buy pork belly that is just right, not too tough, you should not choose pieces of meat with too thick a layer of fat and skin on the outside as that indicates an older pig.
- In addition, fresh pork belly will have a dry outer membrane, with a light red or bright pink color. When cut, the piece of meat should be bright pink, with white-pink skin that is soft. The layer of fat between the lean meat should be bright and firm.
- Absolutely do not buy pork belly that has an unusual smell or leaves a fingerprint when pressed.
How to choose good dried shrimp
- You should choose dried shrimp that have a natural orange color on the outside and yellowish on the inside, with colors that are not too bright, and without any black or white mold.
- When picked up, it should feel dry, not too moist, as storing shrimp can easily lead to mold.
- Prioritize buying dried shrimp from reputable places; for canned varieties, you should check the expiration date and origin to ensure quality safety.
Tools needed
Clay pot, knife, cutting board, bowl, spoon,…
How to cook Japanese mackerel in clay pot
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Prepare and marinate the fish
The Japanese mackerel you bought should have its fins and gills removed, the intestines cleaned, and the fish washed with water to be clean. Next, soak the fish in a mixture of salt and diluted vinegar for about 15 minutes, then take it out, rinse it clean, and let it drain.
Then, place the fish in a bowl and marinate it with 1/2 teaspoon of salt, 1 teaspoon of seasoning powder, 1/2 teaspoon of monosodium glutamate, 1 teaspoon of sugar, 3 teaspoons of fish sauce, and stir to let the fish absorb the spices.
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Prepare other ingredients
Dried shrimp should be washed thoroughly to remove all sand and remaining shrimp shells. After that, soak in warm water to soften the shrimp quickly and make it tastier.
For pork, to remove dirt and odors, put the meat in a bowl with 1/2 tablespoon of salt and rub it evenly around the piece of meat, then let it sit for about 5 – 7 minutes.
Then wash the meat again with cold water and let it drain. Use a knife to cut the meat into bite-sized pieces and place them in a bowl to mix evenly so that the meat absorbs the fish marinating seasonings.
Pork fat should also be cleaned and the smell removed similarly to the pork, then diced.
In a bowl, add 4 teaspoons of sugar, 4 teaspoons of fish sauce, 2 teaspoons of chili sauce, and mix well to blend the ingredients together to create the sauce for braising the fish.
Shallots and garlic should be peeled and minced finely.
How to remove the odor from pork
- To completely eliminate the odor of pork, before preparing the dish, briefly dip the piece of meat in boiling water for about 2 minutes, then remove and rinse with cold water.
- Another useful tip is to add a little white wine to the water when blanching the pork. The wine is very effective in removing odors.
- Use lemon, vinegar, salt, or ginger to rub onto the pork and let it sit for about 5 – 10 minutes, then rinse again with water.
See details: Tips to remove the odor from various types of meat that women should know
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Render pork fat
Add fat into the pan and render it over medium heat until the pork fat is golden and crispy. Once only the pork fat remains, turn off the heat and remove the pork fat.
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Cook the fish
Place a clay pot on the stove, turn on the heat to medium, add 2 tablespoons of cooking oil, 3 teaspoons of sugar, and stir with chopsticks until the sugar completely dissolves and turns a golden color.
Add minced onion and garlic to sauté until fragrant, then arrange the fish and meat in the pot, add the braising sauce, dried shrimp, and 1/2 cup of water, cover the pot, and simmer on low heat.
When the braising liquid starts to boil, open the lid and add whole chili peppers, cover again, and continue to braise until the liquid thickens, then add the pork fat.
Simmer for another 5 minutes to let the liquid soak into the pork fat, then turn off the heat and sprinkle a little pepper on top to finish.
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Final Product
The braised Japanese mackerel is delicious and rich with tender, fatty fish that absorbs the flavor, and the crispy bits of pork fat are very attractive, aren’t they? Make it right away for the whole family to enjoy!
How to choose fresh and delicious Japanese mackerel (saba)
- The gills of the fish should be bright red, tightly closed, without strange smells or slime. If the fish is spoiled, it will be gray. The gills should not be sticky, have strange smells, or be slimy.
- Pressing on the fish’s body should show good elasticity, without leaving a dent.
- The fish’s mouth should be tightly closed, with a pale white anus that is also closed against the fish’s belly.
How to eliminate the fishy smell of Japanese mackerel (saba)
- Rubbing salt on the fish’s body for 2 minutes and then rinsing with clean water will help make the fish cleaner.
- Mix 1 tablespoon of lemon juice with water and soak the fish for about 5 minutes, then clean the fish as usual.
- Mix 1 tablespoon of vinegar in water to wash the fish, which will help reduce the fishy smell.
See more
The above are 4 ways to make Japanese mackerel stew that are delicious and appealing for your meals at home. Wishing you success with this cooking method!
*Refer to images and recipes from YouTube channels: Wife’s Kitchen , Linh Vuong Food, Gummy Candy
