Coconut braised mackerel with a rich, naturally sweet flavor will bring a unique, nutritious meal to your family. Together with the Cooking section of TasteVN, let’s make this braised dish right away!
1. Coconut Braised Mackerel
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Preparation
30 minutes
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Cooking
40 minutes
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Difficulty
Easy
Ingredients for Coconut Braised Mackerel For 4 people
Mackerel 800 gr Cooking oil 3 tablespoons Palm sugar color 1/2 tablespoon Fish sauce 2 tablespoons Shallots 2 bulbs Fresh coconut 1 fruit Garlic 1/2 bulb Fish sauce 2 tablespoons Common spices A little (ground pepper/ salt/ sugar)
Ingredients Image
How to Cook Coconut Braised Mackerel
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Prepare the Mackerel
When you buy the fish, cut off the fins, gills, and clean the insides. Then you can add a little salt to wash the fish with water; this will help reduce the fishy smell. Finally, place the fish on a plate to drain.
Tip: You can use white wine or rice vinegar to clean the fish if you don’t have any!
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Fry mackerel
Before frying, you should add a little salt inside and outside each piece of fish and let it sit for about 5 – 10 minutes for the fish to absorb the salt into the meat, which will help reduce oil splatter when frying.
Next, place a pan on the stove, add about 3 tablespoons of cooking oil, wait for the oil to heat up, then add the fish. At this point, keep the heat medium. Note that you should fry the fish until it’s slightly golden so that the outside is cooked but not crispy.
After the fish has turned golden, remove some oil from the pan to prepare for the next step of stewing the fish.
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Braised mackerel with coconut water
You put into the pan of fried fish 1/2 a bulb of garlic that has been smashed or sliced thinly, 1/2 tablespoon of palm sugar, 1 teaspoon of ground pepper, 3 teaspoons of sugar, 2 tablespoons of fish sauce and 1 bulb of sliced shallots. Then you braise the fish over medium heat for about 10 – 15 minutes, while braising you stir the fish evenly to let it absorb the seasoning.
After the water starts to thicken, you add the coconut water and continue to simmer on low heat for another 20 – 25 minutes until the fish is cooked.
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Final product
The fish after being braised will have a beautiful golden color, the fish meat is soft and sweet, blending with the spices making the fish even more delicious. This dish is best served with white rice.
2. Mackerel braised in coconut water (recipe shared by a user)
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Preparation
10 minutes
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Cooking
25 minutes
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Difficulty
Easy
Ingredients for Mackerel braised in coconut water (recipe shared by a user) Serves 2
Mackerel 400 g Fresh coconut 1 fruit Garlic 5 cloves Shallots 2 bulbs Fish sauce 2 tablespoons Cooking oil 3 tablespoons Salt/ sugar a little
Ingredient images
How to cook Mackerel braised in coconut water (recipe shared by a user)
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Prepare the ingredients
To save time on preparation, you should ask the seller to clean the mackerel for you. Then, put the fish into a bowl, use 1 spoon of salt to gently rub on the fish to remove the fishy smell, then rinse several times with cold water and let it drain in a basket.
For the 5 cloves of garlic, crush, peel, and finely chop them. As for the 2 shallots, peel them and then use a knife to slice them thinly.
Next, chop the fresh coconut to extract the water for braising the fish.
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Fish Stew
You place a pot on the stove, then add 1 tablespoon of cooking oil and heat it on low. When the oil is hot, add 1 tablespoon of sugar and cook until the sugar turns a brown color.
Next, add minced garlic and sauté until fragrant. Then, add the pre-fried mackerel into the pot, pour coconut water to cover the fish, add sliced shallots, and 2 tablespoons of fish sauce, and stew over medium heat until the sauce thickens.
When you see the fish is cooked tender and absorbed all the seasonings, taste and adjust the seasoning to your liking before turning off the heat.
Finally, serve the mackerel stew on a plate and get ready to enjoy!
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Final Product
The mackerel stewed in coconut water looks very appealing. The fish is cooked just right, tender and fragrant, and the rich taste paired with hot rice will be delightful! Let’s try it in the kitchen right away!
How to choose fresh and delicious mackerel
- To buy fresh and delicious mackerel, you should choose those with shiny skin; when you press the flesh with your hand, it should feel firm and elastic.
- Fresh mackerel has clear eyes, no discharge, scales tightly attached to the body, a flat belly, and a pale white anus that is recessed inside.
- You should not choose those with cloudy eyes, discharge, fins that easily come off the body, a distended belly, an anus that is pink or dark red, and emits an unpleasant odor. Those are spoiled mackerels, which will not taste good when cooked.
How to choose fresh coconuts with sweet water
- To buy coconuts with plenty of sweet water, you should choose those that are medium-sized, with bright skin, intact stems, white flesh, and when you tap them with your hand, they produce a loud sound.
- You should not choose those that are too large, with stems that have bubbles, and with brown spots on the flesh inside. These coconuts usually have little water and a bland taste.
So TasteVN has finished guiding 2 ways to make braised mackerel in coconut water soft and delicious. Wishing you success in making it and enjoying a warm meal with your family with this dish!
