Delicious smoked mackerel with delicious sauce

Overview

When the Spanish mackerel was on the market, I bought a 10-pound mackerel and made mackerel dumplings to eat. The rest was frozen in the refrigerator. The fish was too big and I couldn't finish it several times. This time I made smoked mackerel. The sour, spicy, sweet and crispy mackerel I made is particularly delicious. You can eat it as a snack with nothing. It is a must for the whole family to get together and drink some wine during the Chinese New Year, so this smoked mackerel dish is the best side dish to drink with wine. It is guaranteed to be popular and appetizing! In particular, I want to say that the ingredients used here are all in appropriate amounts, and there is no specific weighing, because the main ingredients will increase or decrease accordingly. Every time I make it, I always estimate the amount. I can’t add the seasonings in one go. I just add them based on experience. If it’s not enough, I’ll add more. For example, I cooked a lot of fish this time and added the stuffing several times until I was satisfied. The specific amount cannot be measured. Besides, the seasoning of pickled things like this is all based on personal preference, and there is no need to be very precise. As long as the fish ingredients are mixed evenly, it will be OK.

Tags

• hot dishes
• home cooking
• seafood
• meat dishes
• old man
• autumn recipes
• winter recipes
• banquet dishes
• lunch
• balsamic vinegar
• big mackerel
• dried red chili pepper
• fresh ginger
• old soy sauce
• old yellow rice wine
• steamed fish with black beans
• thirteen incense
• umami soy sauce
• white sugar
• garlic
• peppercorns
• salt

Ingredients

Steps

1. 1 Appropriate amount of large mackerel

   

2. 2 Cut the Spanish mackerel into 1cm thick slices while it is still semi-frozen. If there are intestines and belly, you can easily remove them at this time.

   

3. 3 Add umami soy sauce

   

4. 4 Thirteen incense

   

5. 5 sugar, salt

   

6. 6 Dark soy sauce, steamed fish with black bean sauce

   

7. 7 Mix evenly

   

8. 8 Marinate for more than 4 hours, turning twice in the middle

   

9. 9 Heat the oil in a frying pan, add the marinated fish fillets and fry, turning to avoid burning the pan

   

10. 10 Fry until brown and take out

    

11. 11 Sauce: (umami soy sauce, balsamic vinegar, old rice wine, sugar) appropriate amount

    

12. 12 Put the sauce together and stir well

    

13. 13 Seasonings: dried chili, fresh ginger, garlic, and peppercorns

    

14. 14 Cut the garlic into flat pieces, cut the ginger into minced pieces, and cut the chili pepper into small pieces

    

15. 15 Put a little oil in the wok, first add peppercorns and sauté until fragrant

    

16. 16 Add more chili

    

17. 17 Finally add the minced ginger and garlic

    

18. 18 When the aroma comes out, pour the prepared sauce into it immediately

    

19. 19 Wait until the pot is boiled again

    

20. 20 Put the fried Spanish mackerel into the pot and stir quickly to allow the soup to penetrate into the fish fillets, until all the soup is absorbed by the fish and it is ready to be taken out of the pot.

    

21. 21 Plate it and serve. If you can't finish it at one time, you can store it in a sealed bag in the refrigerator.