What delicious dishes can be made with dried mackerel? 4 easy recipes for delicious dried mackerel

Prepare the ingredients

First, use a knife to cut the dried mackerel lengthwise down the belly, then remove the bones.

Next, peel the garlic and shallots, then finely chop the garlic and slice the shallots thinly. For the bird’s eye chili, remove the seeds and then chop finely as well.

Fry the dried fish

Put a pan on the stove with 300ml of cooking oil over medium heat. When the oil is slightly bubbling, add 1kg of dried fish and fry for about 10 – 13 minutes, until it turns golden brown on both sides, then turn off the heat and transfer it to a plate.

Garlic Fried

Next, heat another pan on the stove with the remaining 15ml (1 tablespoon) of cooking oil, 2 crushed garlic cloves, and 2 minced chili peppers, along with 2 sliced shallots until fragrant.

Then, add in 4 tablespoons of fish sauce, 1 tablespoon of crushed roasted peanuts, 30g of palm sugar (1 piece), and 1 teaspoon of vinegar.

Stir well for 5 – 7 minutes, then add in the remaining 1kg of dried fish and stir for another 5 – 7 minutes, until the fish has absorbed the sauce evenly. Season to taste, turn off the heat, and transfer to a plate.

Final Product

Arrange the garlic fried dried fish on a plate to enjoy! It’s truly accurate to say that this is a super interesting dish for the weekend!

The dried fish is fried until crispy, combined with the salty-sweet sauce that is very flavorful. You can fry a little more garlic to drizzle over, which will enhance the dish’s flavor significantly!

Prepare the Sauce

Prepare a bowl with 1 tablespoon of water, 1 tablespoon of fish sauce, 1 tablespoon of chili sauce, 1 tablespoon of vinegar, and 2 tablespoons of sugar, and mix all together well.

Dry Frying

Put 1 pan on the stove with 4 tablespoons of cooking oil over medium heat. When the oil is bubbling, add 300g of dried fish and fry for 10 – 13 minutes, until both sides are golden, then turn off the heat and place it on a plate.

Simmering

Take another pan and place it on the stove with 3 tablespoons of cooking oil, 2 small chili peppers, and 4 minced garlic cloves sauté until fragrant. Then, add all the sauce and stir for 3 minutes.

Finally, add the remaining 300g of fried fish and simmer for 7 – 10 minutes until the fish is well infused, then season to taste, turn off the heat and serve on a plate.

Finished Product

What do you think of this dried fish dish with garlic and fish sauce? As for TasteVN, we have completely fallen in love with this dish!

Each piece of dried fish is crispy, combined with a moderately salty and sweet sauce, plus a bit of spiciness from the chili and garlic—it’s simply unbeatable. This dried fish dish will definitely make you crave rice!

Make the tamarind sauce

Prepare a bowl with 20g of tamarind and 70ml of boiling water, use a spoon to gently press and mash until the tamarind dissolves, then remove the tamarind and keep only the juice.

Then, using the same bowl, you continue to add 1/2 teaspoon of MSG and 4 teaspoons of sugar, then stir well to dissolve everything together.

Fry the fish

Next, place a pan on the stove with 200ml of cooking oil over medium heat. When the oil starts to boil, add 200g of dried fish and fry for 10 – 13 minutes until both sides are golden brown, then turn off the heat and transfer to a plate to drain the oil.

Dry Braised Fish

After frying dry, you place another pan on the stove with 30ml (2 tablespoons) of cooking oil, and sauté 2 minced garlic cloves until fragrant. Then, add the entire tamarind sauce and stir for 3 minutes.

Next, add the 200g fried mackerel and braise for 15 – 20 minutes until the sauce thickens, then season to taste, turn off the heat and serve on a plate.

Final Product

The dry braised mackerel dish is now complete. With just a few simple tweaks, the family meal has been significantly “upgraded”.

The crispy mackerel combined with the sour and sweet tamarind sauce, along with the pungent garlic, is incredibly tempting! You must scoop a bowl of white rice and enjoy it right away!

Prepare the Ingredients

First, rinse the dried fish with clean water and let it drain. Rub the pork belly with salt gently, then rinse it again with clean water.

Next, cut the dried fish in half and cut the pork belly into bite-sized pieces.

Then, peel the shallots and slice them thinly. The chili peppers only need to be cut into sections.

Marinate the Ingredients

Prepare a bowl for 100g of dried fish, 100g of pork belly, 5 shallots sliced, 2 chili peppers cut into sections, 20g of green pepper, 1/3 teaspoon of monosodium glutamate, 1 teaspoon of sugar, and 1 tablespoon of annatto oil.

Mix well so that the dried fish absorbs the spices for about 10 minutes.

Steaming the dried fish

After the ingredients have absorbed the spices, place everything in a small clay pot and set it on the steaming rack in the upper compartment.

In the lower compartment of the steamer, add 200ml of water, cover it, and start steaming for 60 minutes on low heat. When you see the dried fish and pork belly are cooked, turn off the heat and take it out.

Final product

And there you have it, the dried fish with pork has been completed. From the very first fragrant aroma, it has already made everyone eager to grab it!

The soft dried fish combined with the delicious and flavorful pork belly, and the sauce is spicy and aromatic, with a bit of green pepper making the dish even more special. What are you waiting for? Let’s dig into a bowl of steaming white rice!