Change your family’s menu with 2 incredibly delicious and attractive ways to prepare skipjack tuna. The method is quite simple, so let’s join TasteVN get cooking to treat the whole family!
1. Fried skipjack tuna with garlic chili sauce
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Preparation
15 minutes
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Cooking
20 minutes
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Difficulty
Easy
Ingredients for Fried skipjack tuna with garlic chili sauce Serves 4
Skipjack tuna 500 g Chili 2 pieces Garlic 1 bulb Frying flour 200 g Fish sauce 2 tablespoons Sugar 1 tablespoon Vinegar 1 tablespoon
Ingredients image
How to prepare Fried skipjack tuna with garlic chili sauce
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Prepare the fish
After purchasing the fish, remove the intestines, liver, scrape off the scales, then rub with salt.
After that, rinse the fish with clean water and let it drain.
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Fried Mackerel
Place a pan on the stove with cooking oil, coat the fish with a layer of crispy flour, then fry over medium heat until the fish skin is golden and crispy.
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Making Fried Fish with Garlic and Chili
Peel the garlic, then mince it along with the chili.
Place a pan on the stove, add a little cooking oil, minced garlic and chili, 2 tablespoons of fish sauce, 1 tablespoon of sugar, 1 tablespoon of vinegar, and stir well until the sugar dissolves.
Then, add the fish and stir over medium heat until both sides are cooked evenly, and the sauce is absorbed into the fish to complete the dish.
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Final Product
Fried mackerel with garlic and chili sauce has a crispy golden skin, and the fish meat is well soaked with flavors, salty, sweet, and slightly spicy. The dish will be even more delicious when served with hot white rice!
2. Fried Mackerel with Tomato Sauce
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Preparation
20 minutes
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Processing
1 hour
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Difficulty
Medium
Ingredients for Fried Mackerel with Tomato Sauce Serves 8 people
Mackerel 1 kg Tomato 400 g Pineapple 1/4 piece Garlic 3 cloves Mild chili 1 piece (or spicy depending on preference) Red onion 3 bulbs Ketchup 2 tablespoons Common spices a little (salt/sugar/seasoning/fish sauce/…)
How to choose fresh ingredients
How to choose fresh tomatoes
- The naturally ripe tomatoes usually have plump skin and a red color, and you can see some white spots in the flesh through the skin.
- When you touch a ripe tomato, it will feel slightly soft. When cut in half, the seeds are yellowish-white, the flesh is red, ripe, soft, and slightly mealy.
- Choose tomatoes if the stem is still fresh and green, and when you gently pull the stem, it remains tightly attached to the fruit; if the fruit is ripe, then it is a vine-ripened tomato.
How to choose fresh pineapples
- Choose pineapples that have a natural yellow color, evenly from the stem to the tip, round and short shape will have more flesh and a higher sweetness.
- Choose pineapples with large, sparse eyes as this will provide thick flesh and is naturally ripe, not soaked in chemicals.
- Avoid choosing those with uneven colors, dark brown spots, or yellowish-red hues as they are overripe.
- Choose pineapples that are not overly soft when touched, the skin is not wrinkled, and pressing your finger into them does not leave a dent indicates they are fresh and delicious.
- If you smell the aroma of naturally ripe fruit, you should buy it, avoid those with a slightly sour smell like fermentation as they are overripe pineapples.
Tools needed
Pressure cooker, blender, knife, cutting board,…
How to make Mackerel fried with tomato sauce
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Prepare and marinate the fish
Buy fish, remove the intestines, liver, scrape off the scales, then rub with 1 tablespoon of salt to eliminate the fishy smell.
After that, rinse with clean water, cut off the head of the fish, then stuff it into the belly. Place the fish in a basket to drain.
Mince garlic and chili, and slice the purple onion.
In a large bowl, add 1 tablespoon of yellow sugar, 1 tablespoon of seasoning, minced chili, 2 tablespoons of fish sauce, 1/2 tablespoon of minced garlic, and 1kg of fish.
Wear gloves and mix well so that the fish absorbs the seasoning evenly, then marinate for 10 – 15 minutes.
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Prepare other ingredients
Cut off both ends of the pineapple, then stand it upright and peel off the outer skin (orange color). Then, place the knife at an angle, make diagonal cuts on both sides of the eyes so that the two cuts form a V shape, removing the pineapple eyes.
Continue doing this until all the pineapple skin is removed, wash it clean, then cut it into bite-sized pieces.
Make 4 cuts on the top of the tomato, blanch in hot water for about 3 minutes. After that, remove the tomato and peel off the skin from the part where the tomato was cut, cut in half, and remove the seeds.
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Stew the fish
Place a pot on the stove with 2 tablespoons of cooking oil, when the oil is hot, add all the minced garlic to sauté until fragrant.
Next, add 300ml of filtered water, 2 tablespoons of brown sugar, 1 tablespoon of seasoning powder, 2 tablespoons of fish sauce, sliced shallots, and 1 teaspoon of ground pepper. Cook until the mixture is boiling evenly.
Arrange the pineapple at the bottom of the pressure cooker, then place the mackerel on top, add the broth just cooked, and stew the fish for 30 minutes.
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Make the tomato sauce
Blend the tomatoes with 1 tablespoon of brown sugar.
Place a pan on the stove with 2 tablespoons of cooking oil, when the oil is hot, add the blended tomatoes, 1 tablespoon of seasoning powder, 1/2 teaspoon of salt, and 2 tablespoons of ketchup.
Stir well to combine the mixture.
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Completion
Strain the fish broth and fish into another pot, then add the tomato sauce.
Simmer over medium heat until the liquid reduces, and the fish is just cooked through.
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Final product
The dish after completion looks extremely appealing, with firm, fresh fish meat, and soft, melting bones combined with flavorful, rich tomato sauce. Eating with hot white rice is simply delightful!
Fried mackerel with tomato sauce is incredibly delicious, and you will surely love it at first taste because of its amazing flavor. Let’s get cooking and refer to more ways to make this delicious dish.
See details: How to make tender and flavorful fried mackerel with tomato sauce
How to choose delicious mackerel
- Fish eyes: Choose fish with bulging, clear eyes that have good elasticity when you press them gently. However, if the eyes are sunken, the cornea is wrinkled, and the eyes are cloudy, do not choose them.
- Fish gills: Fresh fish gills will be bright red and not slimy.
- Fish scales: Good fish will have shiny scales that cling tightly to the body and extend to the tail, with no foul smell. Conversely, if you see that the scales are not shiny and are peeling off, do not buy them.
- Fish anus: The anus of mackerel is located under the belly near the end of the tail. If you see that the belly is flat, the anus is swollen, appears uniformly white, and shows no signs of color change like red or pink, then it is fresh fish.
- Fish mouth: The mouth of fresh fish is always tightly closed, so if you see the mouth slightly open, it indicates that the fish is spoiled and rotten.
How to process mackerel cleanly, without fishy smell
- First, clean the intestines, gills, fins, and tail of the fish, then rinse with water.
- Next, 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 similar effectiveness.
See more:
Wish you successful execution of this delicious 2 dishes of mackerel fried with garlic chili sauce and fried with tomato sauce!
*Source for the recipe and images from the YouTube channel Feedy Delicious Dishes and Nang Chef
