6 Delicious Mackerel Fish Recipes for Family Meals

Mackerel is a source of animal protein that is rich in nutrition. Apart from having lots of nutrients in it, the price of mackerel is also relatively cheaper.

Its soft flesh is very suitable for processing into any dish. Nah, For those of you who are interested in preparing mackerel fish, here we provide the most delicious processed mackerel fish recipe that is suitable for eating with the family.

1. Pesmol puffer fish

Materials:

Mackerel – 500 grams

Lime – 1 piece

Red cayenne pepper – 10 pieces

Tomato, cut into pieces – 1 piece

Onions, coarsely chopped – 2 sticks

Lemongrass – 1 stalk

Bay leaves – 2 pieces

Orange leaves – 2 pieces

Galangal, crushed – 2 cm

Salt to taste

Granulated sugar – 1/2 tsp

Broth powder – 1/2 tsp

Ground pepper – 1/4 tsp

Water – 200 ml

Frying oil – enough

Ground spices:

Shallots – 7 pieces

Garlic – 3 cloves

Turmeric, roasted – 2 cm

Jahe – 1 cm

Large red chilies – 2 pieces

Candlenuts – 3 items

How to make:

1. Clean the mackerel, remove the gills and dirt, coat with lime juice and salt. Leave it for 10 minutes.
2. Heat oil, fry mackerel in hot oil until cooked on both sides, remove from heat, set aside.
3. Heat 3 tablespoons oil, saute ground spices, bay leaves, galangal, lemongrass, lime leaves, until fragrant.
4. Add water, cook until it boils. Add red cayenne pepper, season with salt, granulated sugar, ground pepper and stock powder, stir well.
5. Add the fried mackerel fish, tomatoes and green onions, stir until the fish is coated with spices. Cook briefly, remove and serve.

2. Mackerel Fish Balado

Materials:

Mackerel, clean – 500 grams

Lime, take the juice – 1 piece

Bay leaves – 2 pieces

Orange leaves – 2 pieces

Galangal, crushed – 2 knuckles

Lemongrass, bruised – 1 stalk

Salt – 1 tsp

Javanese sugar – 1 tbsp

Tamarind juice – 3 tbsp

Water – 500 ml

Oil, for frying – 3 tbsp

Ground spices:

Shallot – 10 pieces

Garlic – 6 cloves

Large red chilies, seeds removed – 10 pieces

Turmeric – 2 cm

How to make:

1. Coat the mackerel with lime juice. Leave it for 5 minutes. Fry the fish until cooked and brown. Lift and drain.
2. Heat the oil. Saute ground spices with bay leaves, lime leaves, galangal and lemongrass until fragrant.
3. Add salt, sugar and tamarind water. Stir well.
4. Pour water. Cook until boiling.
5. Add the puffer fish and cook until the sauce thickens and is almost gone. Pick up.
6. Ready to be served.

3. Spicy Sour Puffed Fish

Materials:

Banjar mackerel @ 100 grams – 5 fish

Lime, squeeze the juice – 1 fruit

Ground chili – 2 tbsp

Orange leaves – 3 pieces

Bay leaves – 2 pieces

Lemongrass, bruised – 1 stalk

Candied acid – 4 pieces

Salt – 1 tsp

Sugar – 1 tsp

Water – 700 ml

Ground spices:

Shallots – 10 pieces

Garlic – 3 cloves

Red tomato, finely chopped – 1 piece

Turmeric, roasted – 2 cm

Jahe – 2 cm

Galangal – 2 cm

Candlenuts – 3 items

How to make:

1. Remove the gills and guts of the puffer fish, then wash it clean.
2. Cover with salt and lime juice, leave for 15 minutes, then wash and drain.
3. Prepare a shallow pan, pour water. Then immediately add the ground spices, ground chilies, turmeric leaves, bay leaves, lemongrass and lime leaves. Stir everything evenly and cook until it boils.
4. Add the mackerel, add salt evenly then cover the pan. Cook over low heat until the fish is cooked, about 15 minutes.
5. Add kandis acid, stir gently, cook until the sauce thickens. Add a little sugar, then adjust the taste.
6. If it tastes good then turn off the heat and remove. Ready to serve warm.

Tips

Cut the mackerel into two pieces if using larger mackerel.

4. Mackerel Fish Pepes

Materials:

Bloated fish, wash and cut the body – 3 fish

Lemongrass, bruised – 3 stalks

Starfruit, sliced ​​– 8 pieces

Basil – 1 bunch

Toothpicks – as needed

Banana leaves – to taste

Ground spices:

Shallots – 12 cloves

Garlic – 6 cloves

Red chilies – 6 pieces

Cayenne pepper – 8 pieces

Roasted candlenuts – 6 pieces

Turmeric – 3 cm

Galangal – 3 cm

Granulated sugar – 2 tsp

Salt – 1.5 tsp

How to make:

1. Coat the fish with ground spices. Leave it for 15 minutes in the refrigerator.
2. Take banana leaves, add basil, ground spices, starfruit, lemongrass and cover with fish. Cover the top of the fish again with spices and basil and starfruit.
3. Wrap the pepes, pin the sticks on both sides.
4. Steam for 30 minutes until cooked. Lift.
5. Grill the pepes until fragrant (you can use a grill or Teflon) and the leaves are brown.

Tips

The use of fish can be changed according to taste, such as tuna, goldfish, and others.

5. Fried Mackerel Fish with Yellow Spices

Materials:

Mackerel – 700 grams

Lime – 1/2 fruit

Ground spices:

Shallots – 10 cloves

Garlic – 8 cloves

Coriander – 1 tbsp

Salt – 1.5 tsp

Turmeric – 3 segments

How to make:

1. Clean the fish and make streaks on its body.
2. Prepare the spices and lime juice, spread evenly on the fish until the inside.
3. Leave it for approximately 30 minutes so that the flavors are absorbed.
4. Prepare hot oil then fry the fish until cooked.

Tips

1. Fry the fish with a lot of oil until the whole body of the fish is soaked in oil.
2. When frying, don’t turn it often. Wait until it turns slightly yellow before turning it over to prevent the fish from being crushed.

6. Padang Grilled Puffer Fish

Materials:

Mackerel – 4 fish

Galangal, crushed – 2 cm

Lemongrass, bruised – 1 stalk

Bay leaves – 2 pieces

Orange leaves – 3 pieces

Turmeric leaves – 1 sheet

Asam kandis – 3 pieces

Thick coconut milk – 65 ml

Water – 250 ml

Oil, for frying – to taste

Ground spices:

Shallots – 8 cloves

Garlic – 4 cloves

Curly red chilies – 8 pieces

Red bird’s eye chilies – 5 pieces

Jahe – 1 cm

Turmeric, roasted – 5 cm

Salt – 1 tsp

Sugar – 1 tsp

Broth powder – 1 tsp

How to make:

1. Clean the mackerel then coat with a little salt and lime juice.
2. Heat the oil over medium heat then saute the ground spices until fragrant.
3. Add galangal, lemongrass, bay leaves, orange leaves, turmeric leaves, and candied tamarind. Stir well and cook until fully cooked.
4. Add coconut milk and water then stir well. Cook until it boils and thickens.
5. Add the mackerel and stir gently. Cook until the spices reduce for about 15 minutes. Correct the taste. Lift.
6. Grill the fish over hot coals or Teflon covered with banana leaves. Brush the fish with the remaining seasoning. Grill the fish on the reverse side. Lift.
7. Ready to be served.

Tips

1. Grill the fish when ready to serve. Fish can be stored in the refrigerator first after cooking (until the spices reduce).
2. Just turn the fish once while cooking so it doesn’t fall apart.

Atsarina Luthfiyyah (Senior Editor)

Has educational experience in the fields of Culinary and Journalism. His hobbies are writing, traveling and cooking. Masters in Communication Sciences at Gadjah Mada University
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