| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 452 | 30g | 7g | 18g |
| sugars | fibre | protein | salt |
| 5g | 3g | 37g | 1.2g |
Why I Love Malaysian Spicy Tamarind Mackerel
Everyone, allow me to introduce you to the Spicy Tamarind Mackerel, a Malaysian delight which has found its way into my Midwestern kitchen. Living in the heartland, I’ve developed a fondness for dishes that emphasize freshness and comfort, and this recipe perfectly exemplifies those qualities. What’s more, it’s a marvelous way to add a touch of international flair to our classic American fare.
Unleashing the Ocean’s Bounty
While the heartland has its bounty of fresh produce and meats, there’s no reason why we can’t explore the rich flavors of the ocean. This Spicy Tamarind Mackerel is a thrilling seafood adventure, reminiscent of the exotic delights created by the famous Malaysian chef, Chef Wan. Much like his recipes, this dish beautifully marries tang, heat, and a delightful medley of spices to unlock the true potential of the humble mackerel.
Expanding The Palate
Beef stews and corn casseroles are undoubtedly delectable, but expanding our food experiences by branching out into different global cuisines can be incredibly rewarding. The Spicy Tamarind Mackerel, with its vibrant medley of tamarind paste, bird’s eye chilies, and lemongrass, introduces a refreshing change to the usual fare. This recipe is fairly similar to Malaysian Fish Curry, but the bold flavor of mackerel creates a distinctly different vibe that makes it truly special.
What’s even better is that this spicy treat pairs wonderfully with a wide array of sides. A bowl of traditional jasmine rice works beautifully to offset the bold flavors, while a side of crunchy coleslaw can provide a delightful texture contrast.
We might be Midwesterners at heart, but that doesn’t mean we can’t fill our plates and our lives with the diverse flavors of the world. Here’s to delicious discoveries and the love of great food. Bon appétit!
What You’ll Need
- 6 whole mackerel, cleaned and gutted
- 4 tablespoons tamarind paste
- 1/2 cup hot water
- 3 red bird’s eye chilies, finely chopped
- 1/2 cup of vegetable oil
- 2 garlic cloves, minced
- 2 stalks lemongrass, finely chopped
- 1 large onion, finely sliced
- 2 tomatoes, chopped
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder
- 1 teaspoon sugar
- Salt to taste
- Freshly chopped coriander leaves for garnishing
Method
Step One
Start by placing the mackerel in a large dish. In a small bowl, dissolve the tamarind paste in hot water and then pour it over the mackerel, making sure each fish is well-coated. Let it marinate for at least 30 minutes.
Step Two
Next, heat the vegetable oil in a large pan over medium heat. Add the finely chopped bird’s eye chilies, minced garlic, and chopped lemongrass. Sauté until fragrant.
Step Three
Add the finely sliced onion to the pan and sauté until it becomes translucent. Then, add the chopped tomatoes, turmeric powder, chili powder, sugar and salt to taste. Stir well to combine the ingredients and let it simmer for a couple of minutes.
Step Four
Place the marinated mackerel to the pan and cook each side for about 5-7 minutes. Then cover the pan and let it simmer for another 15-20 minutes, until the mackerel is cooked through and the flavors have infused.
Step Five
Finally, remove the pan from the heat. Garnish the mackerel with freshly chopped coriander leaves before serving. Enjoy your spicy tamarind mackerel with a side of rice or salad.
