Preparation materials
2 slices of mackerel or 400g mackerel
2 branches of green pepper
1 shallot
2 cloves of garlic
1 chili if you like spicy food
Scallions
fish sauce, oyster sauce, seasoning granules, sugar, ground pepper, cooking oil
200ml of filtered water or fresh coconut water
How to do
Step 1: Pre-processing mackerel
Wash mackerel with diluted salt water or a few slices of ginger to reduce fishy smell, then wash it again with clean water and drain.
You can use paper towels to pat the surface of the fish dry so that when pan-frying, the fish is beautifully golden and does not get scalded.
Step 2: Marinate the fish
Put the fish in a bowl, marinate with fish sauce, seasoning powder, a little ground pepper, shallots and minced garlic for about 15 minutes.
You should not marinate it for too long because the fish meat is easily salty and loses its natural sweetness.
Step 3: Pan-fry the fish
Heat a pan with a little cooking oil, put the fish in and pan until both sides are slightly golden brown.
Only pan-fry until just cooked to keep the fish soft inside. Then take the fish out onto a plate and set aside.
Step 4: Make green pepper sauce
Use the oil in the pan again, sauté shallots and minced garlic until fragrant. Add crushed green pepper and stir together to enhance the aroma.
Continue to add filtered water or coconut water to the pan, season with oyster sauce, fish sauce and a little sugar to create a rich and harmonious flavor.
Step 5: Complete the dish
Return the mackerel to the sauce pan, reduce heat and cook for about 5-7 minutes so that the fish absorbs the spices evenly.
When the sauce is slightly thickened, add scallions and a few slices of chili and turn off the heat. Black mackerel with green pepper sauce should be served hot with white rice to clearly feel the fatty and soft taste of the fish combined with the light spicy aroma of green pepper.
