Steamed mackerel with minced meat may just be a dish of fish sauce simple and rustic, but it will surely captivate anyone who has ever tasted it with its enticing aroma and unique flavor. Today, let’s follow to the kitchen to make this dish to treat our family!
1. Steamed mackerel with minced meat
Preparation
20 minutes
Cooking
15 minutes
Difficulty
Easy
Ingredients for Steamed Mackerel with Minced Meat Serves 2
Salted mackerel 20 gr (mashed finely) Wood ear mushrooms 100 gr Minced meat 150 gr Shallots 5 bulbs Ginger 20 gr Green onions 1 stalk Cooking wine 2 tablespoons White wine 50 ml Fish sauce 1 teaspoon Cooking oil a little MSG/pepper a little
How to make Mackerel Fish Sauce with Minced Meat
-
Prepare the ingredients
Peel the shallots, wash them clean, and then finely chop. Peel the ginger, wash it clean, then split it into two parts; one part should be finely chopped, and the other part should be shredded.
Cut off the withered leaves and roots of the green onions, wash them clean, and then chop them finely.
-
Mix the mackerel fish sauce mixture
Put 100g of wood ear mushrooms, 150g of minced meat, 20g of mashed salted mackerel, 1 teaspoon of fish sauce, 2 tablespoons of rice wine, 1 teaspoon of monosodium glutamate, 1 teaspoon of ground pepper, the chopped shallots, minced ginger, and chopped green onions into a bowl.
Mix thoroughly. Prepare a bowl for steaming, grease the inside of the bowl with a layer of cooking oil, and then add the mackerel fish sauce mixture.
Sprinkle the shredded ginger on top for a nice appearance.
-
Steamed Fish Sauce
Prepare a steamer, pour in about 50ml of white wine, wait for the water to boil, then carefully place the bowl of mackerel fish sauce into the steamer and steam for 15 minutes.
After 15 minutes, our steamed fish sauce is ready; carefully take it out and enjoy it right away!
-
Final Product
Steamed mackerel fish sauce with minced meat, although a rustic dish, has captivated many food lovers due to its enticing flavor, delicious taste, and the incredibly appealing aroma.
2. Steamed Mackerel with Pork Belly
Preparation
25 minutes
Cooking
30 minutes
Difficulty
Easy
Ingredients for Mackerel Fish Sauce with Pork Belly Serves 2 people
Mackerel fish sauce 400 gr Pork 300 gr Ginger 200 gr Red onion 200 gr Garlic 20 gr Green onion 5 stalks Onion 1/2 bulb Chili 5 pieces Fried shallots A little Cooking oil 100 ml Chicken seasoning powder 1 tablespoon Sugar/ground pepper A little
Image of Ingredients
How to Prepare Mackerel Fish Sauce with Pork Belly
-
Prepare the Ingredients
Peel the ginger, wash it clean, then cut it into strips. Peel the red onion, wash it clean, slice 2/3 thinly, and chop the rest finely. Similarly, peel the garlic, wash it clean, and mince it as well.
For the green onion, remove the wilted leaves and roots, wash it clean, then cut the green parts separately while chopping the leaves into small pieces. Peel the onion, wash it clean, and cut it into wedges.
To eliminate the smell of pork, wash it clean and blanch the pork in boiling water for about 3 minutes. After that, remove it, rinse it with cold water, and cut it into small pieces.
-
Stir-fry meat
Place a pan on the stove, add about 50ml of cooking oil, wait for the oil to heat up, then add half of the chopped onion and garlic to sauté until fragrant.
Then, add the meat, stir-fry for about 2 minutes, then season with 2 tablespoons of sugar, 1 tablespoon of chicken seasoning, stir well to allow the meat to absorb the seasoning and cook evenly.
After stir-frying for 10 minutes, when the meat is firm and cooked, turn off the heat and transfer the meat to a plate.
-
Fry mackerel fish sauce
Reuse the pan that you used to stir-fry the meat, add about 50ml of cooking oil, wait for the oil to heat up, then gently place each piece of salted mackerel into the pan, turning each side to fry.
-
Steaming sauce
Next, place about 1/3 of the sautéed meat into a bowl, sprinkle 1/2 of the sliced red onion and 1/2 of the shredded ginger on top. Then, arrange the mackerel on top.
Finally, add the remaining meat, sprinkle the rest of the onion and ginger on top, and then add 4 tablespoons of sugar, 1 teaspoon of ground pepper, and place the onion on top.
Carefully place it in the steamer for 30 minutes. After 15 minutes, add the green onion and continue steaming for another 15 minutes.
After 30 minutes, the steamed mackerel sauce is done, gently lift it out of the steamer, add some fried onion, whole chili, ground pepper, and enjoy!
-
Finished product
The steamed mackerel sauce with pork belly is appealing, delicious, with savory, tender mackerel combined with rich fatty meat, creating a harmonious flavor. Additionally, steaming with ginger and onion helps eliminate the fishy smell, making the dish more fragrant and appetizing.
How to choose delicious mackerel fish sauce
- Delicious mackerel fish sauce usually has the mackerel part with a beautiful dark pink color, and when sniffed, it has a pleasant aroma, not fishy.
- When tasting, you will feel a slightly salty flavor mixed with a characteristic sweetness.
- Do not choose mackerel fish sauce that has been stored for too long, the fish has turned dark gray or black, and when sniffed, it has an unpleasant smell.
How to choose fresh and delicious pork
- Fresh and delicious pork usually has a dark red lean part, the fat part is opaque white with a dry surface, not slimy.
- You can check by pressing it with your hand; if you feel good elasticity, you should buy it; otherwise, the meat has been stored for a long time, and you should not buy it.
- Do not choose pieces of meat that smell unpleasant when sniffed, have a dark purple or black bruised color.
See more:
With the detailed instructions above, you will surely succeed in making 2 ways of mackerel fish sauce with pork that has the authentic flavor, delicious, enticing, and loved by many. Quickly save the recipe and share it so that more people can know!
