Fried Sukiyaki Mackerel

 

Fried Sukiyaki Mackerel - Photographed by Acik Mardhiyanti

Welcome back to Ichi's Fusion Recipes! Today I am going to share one of my favorite fish menus at home. Yes, this fish has always been my favorite since I was a kid; we call it "kembong fish" also known as one kind of Mackerel. 

I do still remember, once every 2 weeks or sometimes once a week, a saltwater fish seller went around our village to sell the fish. Particularly, only this kind of mackerel (kembong fish), and tuna were sold for villagers. Unfortunately, it was only villagers who were in the high class who bought saltwater fish, meanwhile, others were just satisfied with freshwater fish from their own fishing. The reason was clear that the high price made many villagers consider what they would buy. Foraging or picking vegetables or any ingredient from their own garden or neighbors was a common habit where we did not have to spend a single cent which meant free! Maybe I was lucky because someone would buy mackerel for me. This person was the one who had given me school assistance monthly since my first year in secondary school. 

I have always loved fried kembong and eat it with soup. Fried kembong and vegetables soup are the best combination. To fry this type of mackerel we need not only the right technic but also how to season it. Otherwise, we can smell the fishy scent and that thing makes me nauseous. Therefore, making fried fish at home is the only way to satisfy me. Well, many times I have bought fried mackerel from the stalls, but the taste is awful; one day less season, another day smells fishy; these two events are definitely not good for me. To produce perfect fried mackerel, we need both the right technic and season well.

In this article, I would like to share how we can fry mackerel then pan-fry with sukiyaki. This is a new way for me as I use sukiyaki sauce to season my fish. So, this is my way to make a delectable fried mackerel on the table! Let's check it out!

Ingredient:

• 4 kembong fish - it about 600 g
• about 50-60 ml of sukiyaki sauce

Ichi's Fusion Recipes - Photographed by Acik Mardhiyanti

• 8 cloves of shallot - chop them
• 30 ml of olive oil
• about 500 ml of canola oil to fry the mackerel
• about 8 g of lemongrass powder
• 5 g of garlic powder
• 5 g of onion powder
• 5 g of low sodium salt

These are what you do:

• First, clean all the fish's organs take them all out then give it 3 or 4 slice marks on the body's fish surface. And wash the fish. This is important because the slice mark is to ensure that all the seasons make it through inside the fish
• Pat dry the fish with kitchen paper

Ichi's Fusion Recipes - Photographed by Acik Mardhiyanti

Ichi's Fusion Recipes - Photographed by Acik Mardhiyanti

Ichi's Fusion Recipes - Photographed by Acik Mardhiyanti

• Prepare the pan and pour the canola oil. You can deep fry mackerel. And for me, I chose to slow fry my mackerel with medium-low flame. After I arrange my mackerel on the pan, I added lemongrass powder, garlic powder, onion powder, and salt. Practically, just spread the seasons on each fish while frying on the pan. Note: when frying fish, once the fish is on the pan with oil, do not touch it or flip it. Let the fish firm first then we can flip it, otherwise, the fish would-be broken (the meat will scatter). I spent 15-25 minutes frying my mackerel in medium-low flame
• After taking off the fish from the pan, place them on kitchen paper or drainer them to reduce the excess oil

Ichi's Fusion Recipes - Photographed by Acik Mardhiyanti

• Now, prepare another pan, pour olive oil, and add shallot that you chop. Turn on the stove on medium-low flame. Saute for about 3 minutes or until fragrant. Turn off the stove, then move the fried shallot on one side of the pan

Ichi's Fusion Recipes - Photographed by Acik Mardhiyanti

• Place fried mackerel carefully on the pan and place fried shallot on top of each fish
• Pour sukiyaki sauce on the top of each fish from the head to the tail

Ichi's Fusion Recipes - Photographed by Acik Mardhiyanti

• Turn on the stove on medium-low flame. Let it cook for 2 minutes, flip them and give it a minute then turn off the stove
• Now, fried sukiyaki mackerel is ready!

We ate fried sukiyaki mackerel with tom yam yong tau fu! You can eat this dish with Japanese rice with any kind of soup that would be great!

Tom yam yong tau fu - Photographed by Acik Mardhiyanti

Ichi's Fusion Recipes: Fried sukiyaki mackerel, tom yam yong tau fu, an apple, a glass of jasmine tea - Photographed by Acik Mardhiyanti

What do you think? Well, it sounds complicated and tricky when frying mackerel. One slip could become a disaster because of the fishy scent. However, if you are a person who does not have any problem with the fishy smell, it is good for you!✌😃

Note

• Written by Acik Mardhiyanti
• Photographed by Acik Mardhiyanti
• Do not copy this article without permission
• Do not reuse these photographs anywhere else without permission