For those who are unfamiliar, this is also known as or in Chinese for “Salted Soy Beans.” It’s actually fermented soy beans, which are readily available in bottles from most supermarkets and are frequently used as a seasoning in Chinese cuisine. In addition, using it in moderation is necessary due to its high salt content. Due to the fact that once you’ve accidentally “spilled” a little bit too much into your food, it becomes extremely salty and would likely ruin the entire dish.
I used to refer to this as “Batang Fish,” which is a common sight in our community’s fish soup scene. However, I typically preferred it to be steamed over some salted soy beans for an entire steak cut that I liked. Some people would probably enjoy this simply deep-fried or pan-fried with some salt, and some readers have told me they also like this with turmeric. Even though there are many ways to prepare this fish, the general consensus is that Spanish mackerel is a very adaptable fish that can be prepared simply and still be delicious.
Batang or Mackerel fish is frequently used in my cooking because it is typically quite affordable, has few bones for a steak cut, and tastes good (at least to me). This dish’s use of fried ginger shreds added a satisfying amount of flavor and greatly improved it. So I’m going to add this to my collection of favorite fish recipes that I’m making right now. Hope you will like it too !.
And for those based in Melbourne Australia, feel free to hop onto Asian grocery online to shop for all the groceries you need for the recipe.
She was the grandma I grew up with, even though she was unable to even look at me for a while. I was never a favorite, even though I was never on her hate list, which definitely existed. When it turned out the doctors were correct, Sis’ position remained firmly in place. I don’t have the same positive memories of Grandma that she does. We experienced two different sides of the same woman. Grandma was loving, generous, and warm in Sis’s eyes, but rigid, icy, and unsettling to me.
Grandma tells a four-year-old sister who is attempting to persuade her that she will in fact give birth to a sister. She said baldly, “Mom said the doctor said it was a sister. But no, Grandma could not be swayed. She felt in her heart that her eldest son, a. k. a. The doctors didn’t know what they were talking about, and Dad was due to give birth to a son. Nonsense really, compared to the “gut feeling” of a Grandma. Spoiler alert: she was wrong.
However, despite her dubious beliefs, Grandma had a talent for cooking, and no one could match her. No one could duplicate her dishes, no matter how well you knew the recipe. Steamed mackerel with lemon pepper sauce was a favorite dish that she prepared for her family and later taught Mom to make. The small Chinese village where Grandma grew up is the only place where people consume mackerel in quite the same way. The dish is exactly as it sounds. The mackerel is steamed to preserve all of its natural, fatty goodness. It is then dipped in a very straightforward sauce to produce a stunning, umami-rich bite.
Geoffrey Smeddle’s Seared mackerel with chilli is a good example of how piquant flavors like chilli, horseradish, and capers go well with mackerel. James Sommerin’s dish, which pairs mackerel with white chocolate, beetroot, and horseradish, is an example of an avant-garde set of flavor combinations. Buttery or thick sauces should be avoided as they tend to overwhelm the fish.
Mackerel is a gorgeous oily fish with striking iridescent skin and a flavorful, rich fishiness. Mackerel is revered by professional and home cooks alike for its distinct flavor, gorgeous presentation, and high content of omega-3 fatty acids, which are known to improve cognitive function. Despite the advantages, mackerel is frequently overlooked by consumers; it appears that we are turned off by its richness, fishiness, and oiliness, which are also its distinguishing characteristics. However, it can be a real treat with the right cooking and flavor combinations.
Quickly pan-frying the fillets is arguably the simplest method for preparing mackerel; just be sure to remove the pin bones first. Mackerel fillets cook quickly on the grill thanks to the high heat, which also makes the skin extremely crispy. Mackerel is a great fish for confiting, marinating, pickling, or curing because its robust flavor stands up to a variety of ingredients.
Because it has a stronger flavor than some other fish, mackerel is frequently paired with simple, delicate flavors like beetroot or cucumber. Citrusy ingredients, such as lemons and limes, as in Luke Holder’s Mackerel with Lemon Sherbet Dressing, and sharp fruits, such as rhubarb and gooseberries, go well together because they highlight the fish’s freshness and cut through its oiliness.
Although there are numerous ways to prepare mackerel, the most popular ones are baking, grilling, barbecuing, and pan-frying. Mackerel is great in pâté, rillettes, fishcakes and burgers. Make sure to purchase the freshest fish you can find that was caught on the day of consumption. Mackerel is also delicious raw in the form of a tartare or ceviche.
FAQ
How long should mackerel be cooked for?
Cooking whole mackerel Whole mackerel can be stuffed with aromatics and herbs and baked, roasted, or barbecued. These techniques require more time than cooking fillets (20 to 30 minutes in a medium oven), but they are fuss-free and flavorful because they typically only require one pan.
How long should I steam my fish?
Fill a steamer with at least 1 inch of water, cover it, and heat until it boils. Make sure the steamer’s rack is elevated above the water before placing the fish on it, then cover once more. Steam the fish for 4 to 8 minutes, or until it’s done.
How do you know when fish is done steaming?
Depending on the size and thickness of your fish fillet, steam under cover for 7 to 10 minutes. Cook for 4-5 minutes if your fillets are just half an inch thick and very thin. Check for doneness using a butter knife. The fish is done if it easily passes through the thickest portion of the fillet to the plate’s bottom.
Can you overcook mackerel?
Always err on the side of caution when cooking the fish because mackerel has particularly unpleasant flavor and texture when overcooked, leaving behind dry, almost chewy flesh.
