This popular fish is extremely nutritious, cooked this way it's "delicious"

Mackerel is a type of marine fish with a long, slightly flattened body. Its snout is quite long and pointed. Its dorsal fin is quite long, low and quite hard. Its back is dark blue-black and its belly is silver-gray.

This is a delicious, nutritious fish, often used in family meals.

On cold days, a hot, fatty plate of braised mackerel with chili and garlic will be a great choice for a family meal.

Braised mackerel with fish sauce, chili and garlic

Ingredient

- Mackerel (500gr - 10 fish)

- Spices: chili sauce, garlic, fish sauce, sugar.

* How to choose fresh mackerel: choose those with scales tightly attached to the body, flat belly, press with your hand to see if the fish meat is firm, elastic and does not leave marks.

Making

- Clean mackerel, cut off head (optional). Rinse with salt water mixed with vinegar, rinse again and let dry.

- Heat oil in a pan, fry fish until golden brown on both sides, remove and set aside.

- Take another pan, add oil and saute garlic + chopped chili. Continue to add 3 tablespoons of good fish sauce + 2 sugar + 1 tablespoon of chili sauce + 3 tablespoons of water (adjust according to taste) to the pan and bring to a boil.

- Add the fried mackerel and simmer over medium low heat. Occasionally turn the fish over to coat evenly.

- Simmer until the sauce thickens. Add more chili or pepper as desired. The finished mackerel braised in fish sauce with garlic and chili has a beautiful color and the fish meat is firm and not broken.

Braised mackerel in coconut water and tomato sauce

Braised mackerel in coconut water is extremely fatty, fragrant, soft bones and firm meat, very delicious. The fish must always be fresh, cleaned and fried for about 5-10 minutes to make the meat firm.

Then put in the pot, add coconut water, a little caramel, fish sauce, pepper, chili, seasoning powder, dried onion and cook for about 30 minutes. Besides, stir-fry some tomatoes until soft, when the water in the pot has reduced, add tomato sauce and cook until the water is dry.

Braised mackerel with galangal

Braised mackerel with galangal has a salty, sweet, aromatic, rich flavor unique to the North. On rainy days, just a plate of fragrant braised fish is enough to fill a big pot of rice without feeling bored at all.

Clean the fish, leave it whole, peel and slice the galangal, cut some pork belly and add a cup of tea. Arrange a layer of meat, a layer of galangal in the pot, then add the remaining fish, meat and galangal.

Add chili, tea, spices, pepper, caramel, oil, sugar and cook until the water dries. To add more flavor, we should cook it with clay pot once and then put it in the refrigerator to steam and eat gradually.

Braised mackerel with salted plums

Sounds strange yet familiar, the sour and bitter plums that have just been pickled for a season, combined with mackerel, galangal, and lemongrass can only be described as wonderful. The sour taste of the plums, the sweet taste of the fish blend with galangal and lemongrass, making it a perfect meal.

Prepare the fish, cut into pieces and arrange evenly on the galangal and lemongrass with a little pork belly. Put some salted apricots on top and simmer until the water boils, then add spices, sugar and chili.

While boiling, do not add cold water because the fish will smell fishy. Cook until all the water in the pot is gone and the fish meat is firm.

Mackerel braised in Coca Cola

Try mackerel braised in Coca Cola once, the sweet, fragrant, spicy taste will make you crave it after a few bowls of rice.

Clean the fish, marinate with seasoning powder, fish sauce, chili, pepper for 20-30 minutes to let it absorb. Add 1 can of coke, cooking oil, shallots, 100g of pork belly. Simmer until the water is reduced to a little bit, then serve hot.

Crispy fried mackerel with tamarind sauce

After cleaning the fish, we should make a few cuts on the fish body, marinate with crushed ginger and white wine for 20 minutes to reduce the fishy smell. Then take the fish out and fry over low heat until the fish is golden brown and crispy.

After the tamarind is boiled, we will filter the pulp to get the sour water, add sugar, chili, fish sauce to taste and then eat it. This dish combines a little herbs to increase the attractiveness of the dish.

To combine with the above dishes to increase the deliciousness and attractiveness, we should use pure fish sauce from anchovies. Both ensure the health of the family and yourself. And combine the right flavor of the ocean.

When enjoying this type of fish, you will feel the soft sweetness of the fish meat along with the spicy aroma, characteristic of pepper and chili, very delicious with white rice.

Source: https://www.baogiaothong.vn/loai-ca-binh-dan-cuc-giau-dinh-duong-nau-cach-nay-ngon-nhuc-nach-192231215164444695.htm