My family loves fish and some of our favorites are salmon, cod, and sea bass. My husband and I also love eating milkfish and mackerel because they are what we grew up eating. They are abundant and commonly eaten in the Philippines. I normally cook mackerel by frying it, so when I saw this dish featured on Vietnamese-Australian chef Luke Nguyen’s TV show, I was really interested. I went to buy the ingredients and was lucky to find this Spanish mackerel in our local Asian store. They even cleaned, gutted and filleted the fish for me. I asked for the bones and head of the mackerel, which I was able to use to make the fish stock needed for this recipe. I like the way the mackerel was cooked on a bed of green onions and a mixture of caramelised sugar, fish sauce, fish stock, coconut water, chilies and sautéed garlic and onions. The fish was perfectly cooked in 5 minutes. The meat was tender and nice while the taste was a perfect balance between sweet (sugar) and salty (fish sauce). This caramelised mackerel is delightfully delicious and definitely a keeper. Enjoy!
Cooking Tips for Perfectly Caramelized Mackerel
Achieving the perfect caramelized mackerel is all about timing and temperature. Start by ensuring your frying pan is hot enough before adding the fish. A hot pan helps to sear the fish quickly, locking in moisture and flavor. If you notice the skin sticking to the pan, give it a little more time before attempting to flip it. Use a spatula to gently lift the fish, checking if it releases easily. Additionally, keep an eye on the caramelization process. The sugar can burn quickly, so stir the sauce gently and monitor the color closely. If you prefer a more intense flavor, consider marinating the mackerel in the sauce for 30 minutes before cooking. This allows the fish to soak up those savory and sweet notes. Lastly, consider garnishing the finished dish with fresh herbs like cilantro or green onions for that extra pop of flavor.
Serving Suggestions and Pairings
Caramelized mackerel is versatile and pairs beautifully with various sides. For a complete meal, serve it over a bed of jasmine rice or quinoa to soak up the delicious sauce. Adding a side of sautéed vegetables, such as bok choy or green beans, complements the dish well while adding color and nutrition. If you want to elevate your meal, consider a light salad with crunchy cucumbers and a tangy dressing. This adds freshness that balances the richness of the fish. For drinks, a crisp white wine or a refreshing iced tea can enhance your dining experience. To keep things interesting, try serving the mackerel with a squeeze of lime or lemon to brighten the flavors. This dish is also great for leftovers; simply reheat gently and enjoy it the next day in a wrap or as part of a grain bowl.
Frequently Asked Questions
What can I substitute for mackerel?
If mackerel isn’t available, you can try using salmon or trout as they have a similar texture and flavor profile. Just keep an eye on the cooking time since different fish might cook a bit faster or slower.
How do I store leftover caramelized mackerel?
Store any leftovers in an airtight container in the fridge for up to two days. Reheat gently in a pan to avoid overcooking the fish.
Can I make this dish ahead of time?
While it’s best enjoyed fresh, you can prepare the caramel sauce and sauté the onions and garlic in advance. Just cook the fish right before serving for the best texture.
What should I serve with caramelized mackerel?
This dish pairs wonderfully with steamed rice or a fresh salad to balance the flavors. You could also serve it with some pickled vegetables for a nice crunch.
What are common mistakes to avoid when making this recipe?
One common mistake is not letting the pan get hot enough before adding the fish, which can lead to sticking. Also, be careful not to cook the fish too long, as it can become dry.
Caramelized Mackerel
Ingredients
- 1 tsp olive oil
- 1 onion chopped
- 2 cloves garlic chopped
- 6 tsp white sugar
- 3 tsp fish sauce
- 1/2 cup fish stock
- 1/2 cup coconut water
- 2 red chilies
- 2 green onions sliced into 1 1/2-inch pieces
- 2 mackerel fillets I used Spanish mackerel
- Cilantro leaves for garnish
Instructions
- In a pan, heat oil over medium high heat. Add onions and garlic; cook for 3 minutes, or until fragrant and softened. Set aside.
- In a non-stick skillet, heat the sugar over medium heat until caramelized, 3-4 minutes. Add the fish sauce, quickly followed by the fish stock. At this point, the melted sugar will hardened. This is okay. Bring the sauce to a boil and let simmer for 5 minutes, or until sauce has reduced. Stir constantly to melt the hardened sugar.
- Add the cooked onions and garlic to the caramel sauce. Bring to a simmer, then add coconut water, chilies and spring onions.
- Add the fish fillets, skin side up and laying the thin tail of the fish on top of the spring onion, so it does not overcook. Cook for 5 minutes or until the fish is cooked through, occasionally spooning sauce over the fish. Transfer cooked fish to a plate, spoon sauce over and garnish with cilantro.
- Serve and enjoy!
Notes
Nutrition
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