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Preparation
30 minutes
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Cooking
30 minutes
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Difficulty
Easy
Change things up for the whole family with the flavorful Japanese mackerel – mackerel stewed in coconut water, perfect for rice. What are you waiting for? Let’s get cooking with TasteVN and make this stewed dish to add more flavor and deliciousness to today’s meal!
Ingredients for Japanese mackerel – mackerel stewed in coconut water Serves 4
Japanese mackerel 1 fish (about 500g) Fresh coconut 1 fruit Chili 1 fruit Green onion 1 stalk Garlic 1 clove Cooking oil 100 ml Color sauce 1 teaspoon (caramel sauce) Coarse salt 1 tablespoon Sugar/MSG a little
How to choose fresh and delicious Japanese mackerel
- You should choose Japanese mackerel with clear eyes and red gills as these are fresh fish.
- Press the fish meat and you should still feel its elasticity, the skin tightly adheres to the flesh and the mouth is closed, then you should buy it.
- Do not choose Japanese mackerel with cloudy eyes, black gills, and mushy flesh, as they are fish that have gone bad.
- Avoid choosing fish that have strange smells or lack the characteristic fishy smell of sea fish, as they may have been soaked in chemicals.
See details: How to choose fresh and delicious Japanese mackerel
How to cook Japanese mackerel – braised saba in coconut water
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Prepare the ingredients
After buying Japanese mackerel, clean the scales, remove the internal organs, wash thoroughly, and cut into bite-sized pieces, then let them drain.
Tip to remove the fishy smell of Japanese mackerel – saba:
- To eliminate the fishy smell of Japanese mackerel, you should clean the scales, remove all internal organs, and wash away the blood thoroughly.
- After that, you can wash the fish with lime juice for 2 – 3 minutes and then rinse with clean water.
- Replace lime juice with rice wine or vinegar which also helps to remove the fishy smell.
Green onion should have the wilted leaves trimmed, roots removed, and for chili, remove the stem. Then wash the green onion and chili thoroughly and chop them finely. For fresh coconut, chop it to extract the coconut water.
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Fry the fish
Add 100ml of cooking oil into the pan, heat it, then add 1 crushed garlic clove. Once the garlic is fragrant, add the fish to fry. Fry the fish over medium heat for about 5 – 7 minutes until golden brown on both sides (or fully cooked depending on your preference).
Remove the fish and let it drain on paper towels, then proceed to marinate.
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Marinate the fish
Marinate the fried fish with a mixture of spices including: 1 tablespoon of coarse salt, 1 tablespoon of sugar, 1 teaspoon of seasoning powder, 1 teaspoon of caramel sauce, minced onion and chili, mix well and let it marinate for 15 minutes.
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Cooking Japanese mackerel braised in coconut water
Pour in more coconut water into the pot and braise on low heat for about 20 minutes until the liquid reduces, then season to taste according to your family’s preferences and turn off the stove.
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Final product
Hot Japanese mackerel braised in coconut water with the fish meat soaked in a balanced sweet and salty flavor. You can pair this dish with hot rice; it will definitely be a hit.
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I hope that with these detailed suggestions for the dish Japanese mackerel – saba cooked with coconut water, delicious and flavorful, it will help your family have another delicious and rice-enhancing dish to add to the menu!
