Delicious and Flavorful Braised Mackerel with Tamarind for a Meal

How to Prepare Braised Fish

• 1

  Prepare the fish

  After purchasing the fish, use a knife to cut off the fins and scrape off the scales.

  Then use scissors to cut the belly of the fish and remove all the internal organs to eliminate the fishy smell during cooking.

  Note: When removing the organs, be careful not to break the gallbladder to avoid bitterness in the fish.

  When cutting the belly of the fish, do it gently to avoid breaking the fish eggs.

  Remove all the black membrane and blood inside the fish body.

  How to eliminate the fishy smell

  • Removing the fishy smell is very important as it affects the flavor of the dish. If not cleaned properly, the fish will still have a fishy smell even after cooking, spoiling your meal.
  • To reduce slime and effectively eliminate the fishy smell during preparation, the simplest and most common method is to rub coarse salt or lemon on the fish body and then rinse it with water.
  • Alternatively, soak the fish in a mixture of white vinegar and water for about 5 minutes and then rinse it clean with water. Place the fish in a colander to drain.
  • Soaking the fish in rice water for about 15 – 20 minutes, then rinsing it again with water is also an effective method to eliminate the fishy smell that you can apply.

  See details: Effective tips for removing fishy smell

  

  

  

  
• 2

  Prepare other ingredients

  Shallots peeled, washed clean, then sliced into thin rings. Garlic peeled, washed clean, then minced.

  Chili washed clean then minced. Tamarind peeled and washed clean, then cut into small pieces.

  Tip: If you are using canned tamarind, put the tamarind in a bowl, mash it with 4 tablespoons of hot water, keep the tamarind juice and discard the seeds.

  

  
• 3

  Marinate the mullet fish

  Once the fish is drained, marinate it with the minced garlic and chili.

  Add 1/3 tablespoon of salt, 1/2 tablespoon of seasoning powder, 1/4 tablespoon of monosodium glutamate, 1/2 tablespoon of sugar, 1 tablespoon of fish sauce, and 1 tablespoon of coconut color.

  Add 3 – 4 cleaned green tamarinds (you can leave them whole according to your preference). Use chopsticks to mix the fish, tamarind, and all the added seasonings thoroughly.

  Marinate the fish for 20 – 30 minutes for it to absorb the spices.

  Tip:

  • If you don’t have coconut color, you can create your own color from white sugar.
  • Add 2 teaspoons of white sugar, 1 tablespoon of water into a pot and then heat over low flame. Stir continuously with chopsticks until the sugar dissolves, forming white crystals, then changes color.
  • Be careful with the heat and timing so that the sugar just turns brown like a cockroach’s wing, then remove from heat to avoid burning.
  • The syrup made from sugar will still give your dish an attractive color just like coconut color.

  

  

  
• 4

  Braised fish

  Place a pot on the stove, heat 1 tablespoon of cooking oil. Wait until the oil is hot, then add minced shallots and garlic, stir well until golden and fragrant.

  When the shallots and garlic are sautéed fragrant, add the marinated fish. Use chopsticks to gently turn the fish so that both sides absorb the seasoning evenly.

  Add 2 – 3 chili peppers to cook with the fish to reduce the fishy taste and enhance the flavor of the dish.

  When the fish starts to firm up, add enough water to cover the fish (about 2 cups). After the water boils, reduce the heat and season again to ensure the fish is just salty enough to taste.

  Cook for about 15 minutes until the fish is evenly cooked, absorbed the flavor, and the sauce thickens, then turn off the heat to complete the dish.

  You can adjust the seasoning to your taste.

  Tip:

  • During the braising process, if you want to add water, you should use boiling water because using cold water will make the fish smell fishy.
  • It’s recommended to braise from two fires on and do not cover the pot or keep the lid slightly open during the braising process.
  • The fish will taste better when braised in a cast iron pot or clay pot.

  

  
• 5

  Finished Product

  Mullets are a type of fish with high nutritional value and easy to digest. The braised mullet dish has the fatty taste of the fish combined with the salty flavor of the braising sauce, the sourness of tamarind, and a slight spiciness from the chili, making your family meal more flavorful and delicious.