Japanese mackerel – savory braised mackerel with onion and chili

How to prepare Japanese mackerel stewed with onion and chili

• 1

  Prepare the fish

  To eliminate the fishy smell and clean the fish, remove all internal organs, fins, and gills, then soak in diluted saltwater for about 5 minutes, and rinse with clean water several times.

  How to clean fish and reduce the fishy smell:

  • To clean and eliminate the fishy smell, soak the fish in rice water for about 15 – 20 minutes, then take it out, rinse with clean water, and proceed to cook.
  • You can also use a mixture of salt and alcohol to soak the fish for about 10 minutes and then rinse with water.
  • Or use ginger to reduce the fishy smell; soak the fish in water and add 1 crushed piece of ginger, soak for about 5 minutes, then take it out and let it drain before cooking.

  See details: How to clean fish and reduce the fishy smell

  Green onions should be cleaned of damaged leaves, roots removed, washed, and cut into sections. Remove the stems from the chili peppers and crush them. Peel the shallots and slice them.

  

  

  

  
• 2

  Marinate the fish

  The fish after being processed will be marinated with 2 tablespoons of fish sauce, 1 tablespoon of sugar, 1 teaspoon of monosodium glutamate, 1/2 teaspoon of ground pepper, green onions, shallots, and chili. You can stir the fish to ensure it absorbs the spices evenly.

  

  
• 3

  Simmer the fish

  In a pan, add 2 tablespoons of cooking oil, 2 tablespoons of sugar, and heat over low flame until the sugar dissolves and turns a brown color.

  Add the mixture to the marinated fish, add 1 tablespoon of cooking oil and put it into a pot to simmer. The fish will be simmered on low heat for about 5 minutes.

  When you see the fish bubbling, add enough water to the pot to cover 1/2 of the fish’s surface. Cover the lid and continue to simmer on low heat for another 10 minutes.

  Next, you season with 1 teaspoon of seasoning powder, 1 teaspoon of salt, cook for another 5 minutes, and then taste and adjust the seasoning to your liking before enjoying.

  

  

  

  
• 4

  Final Product

  Thus, we have a delicious and attractive pot of Japanese mackerel stewed with onions and chili to enjoy. The fish meat is fragrant, sweet, and absorbs the savory and rich spices, along with a hint of spiciness from the chili; paired with hot rice, it’s simply irresistible.