Simple and Delicious Recipe for Braised Mackerel with Pineapple

How to cook mackerel with pineapple (braised pineapple)

• 1

  Prepare the fish

  You can ask the seller to remove the guts and gills before purchasing. Then, use scissors to cut off any remaining fins, and rub salt on the fish to eliminate the fishy blood.

  Wash the mackerel thoroughly with water, cut the fish in half, or make two diagonal slashes (if you keep it whole, it helps the meat absorb the seasoning better when braising).

  How to eliminate the fishy smell of mackerel:

  • Method 1: Soak in rice water for about 7 minutes, then rinse with clean water.
  • Method 2: Soak in crushed ginger water for about 7 minutes, then rinse with water.
  • Method 3: Use vinegar, white wine, or lemon juice to wash the fish and rinse with clean water.

  See details: 7 tips to easily and effectively eliminate the fishy smell of fish.

  

  
• 2

  Prepare the pork belly

  First, wash the pork belly with diluted salt water, then rinse with clean water. Let it dry slightly, then cut into pieces about 1 finger thick or thinner – depending on your preference.

  Ways to remove the smell of pork belly:

  • Method 1: After washing the meat with diluted salt water, blanch it briefly in boiling water.
  • Method 2: Soak the pork belly in rice washing water for 5 minutes, then take it out and rinse with clean water.
  • Method 3: Use vinegar or white wine to wash the meat, and rinse it again with water.

  See details: How to remove the smell of pork belly.

  

  
• 3

  Prepare the pineapple

  To save time, you can ask the seller to peel and remove the eyes of the pineapple. At home, you just need to rinse it quickly with water, then use a knife to cut it into four along the length of the fruit.

  Next, remove the core inside and slice the pineapple into pieces about 1/2 finger thick.

  For shallots, after peeling, you can chop them finely or slice them.

  See details: 5 simple ways to peel pineapple that don’t take much time.

  

  

  
• 4

  Fry the fish

  Place a pan on the stove, add about 100ml of cooking oil and heat it over medium heat. When the oil is hot, add the fish in turn and fry until slightly golden on all sides. Remove the fish to drain the oil.

  Note: Fry the fish briefly to prevent it from breaking during the braising process, so you do not need to fry it until it is too golden and crispy.

  

  

  
• 5

  Fish Braise

  Place the pot on the stove, add all the pork belly and stir evenly for about 2 minutes over medium heat.

  Next, evenly spread the pork belly and layer it with 1/2 of the sliced pineapple, followed by the mackerel and the seasonings including: 1 teaspoon of seasoning powder, 1/2 teaspoon of monosodium glutamate, 2 tablespoons of sugar, 1 tablespoon of soy sauce, 1/2 tablespoon of caramel sauce, and pour in coconut water until it just covers the surface of the fish.

  Increase the heat and cover the pot, cook until it boils, then reduce the heat and add the remaining 1/2 of the pineapple along with minced shallots. Braise until the sauce thickens slightly, then add 3 chili peppers and braise for another 10 – 15 minutes.

  Finally, taste and adjust the seasoning, turn off the heat and sprinkle a little pepper to finish.

  Tip:

  • Searing the pork belly before braising helps the meat look more appetizing and prevents it from becoming too mushy after braising. However, you can also skip the searing and braise directly.
  • Make sure to cover the fish completely with coconut water in the pot to enhance the flavor.
  • To prevent the fish from breaking apart, avoid using a pot that is too small when braising the fish.

  

  

  

  
• 6

  Final Product

  Stewed mackerel with pineapple after cooking has a beautiful honey-brown color and absorbs the spices evenly. The stewed fish is served with hot rice, balancing the salty and sweet taste of the fish. Furthermore, you can add fresh vegetables to enhance the light flavor of the dish. Wishing you and your family a delicious meal!