40 minutes
A flavorful and aromatic dish featuring mackerel baked with spiced tamarind and caramelized onions.
tablespoons
Onions, peeled and chopped
each
Garlic, peeled and minced
cloves
Fresh Ginger, grated
tablespoons
Ground cinnamon, ground
teaspoons
Freshly Ground Black Pepper, ground
teaspoons
Ground Fennel Or Crushed Fennel Seeds, ground or crushed
teaspoons
Cardamom Seeds, crushed
each
Ground Cloves, ground
teaspoons
Cayenne Pepper, ground
teaspoons
teaspoons
tablespoons
Mackerel, cleaned
each
Chinese Parsley (Coriander Greens Or Cilantro), chopped
tablespoons
to taste
to taste
1. Preheat Oven
Preheat your oven to 350°F (175°C).
2. Caramelize Onions, Garlic, and Ginger
Heat 5 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the chopped onions, minced garlic, and grated ginger. Fry for about 7 to 8 minutes until the onions are lightly browned and translucent.
3. Add Spices and Tamarind Paste
Reduce the heat to low. Stir in the ground cinnamon, black pepper, ground fennel or crushed fennel seeds, crushed cardamom seeds, ground cloves, cayenne pepper, salt, and tamarind paste. Cook gently for another 2 to 3 minutes.
4. Prepare Mackerels
Wash the mackerels thoroughly and pat them dry with paper towels. Sprinkle with salt and black pepper. Make a few diagonal slashes on each side of the mackerels.
5. Stuff and Coat Mackerels
Place the mackerels in an oval baking dish. Stuff with some of the spiced onion mixture and pour the remaining mixture over the top. Drizzle any remaining oil or juice from the skillet over the fish.
6. Bake Mackerels
Cover the dish with waxed paper and bake in the preheated oven for about 30 minutes until cooked through and tender.
7. Garnish and Serve
Carefully transfer the baked mackerels to a serving plate. Sprinkle with freshly chopped Chinese parsley (cilantro). Season with extra salt and black pepper if needed.
Taste the tamarind sauce as you go and adjust sugar and spices for a harmonious balance of sour, sweet, and spicy.
Slowly caramelize onions over low heat to bring out their sweetness, ensuring they are golden brown without charring.
Cook over medium-high heat to sear the outside while keeping the inside moist, and cook just until it flakes with a fork.
Ensure the mackerel is fresh with bright eyes, shiny skin, and a clean smell. If using frozen, thaw properly before cooking.
Marinate the mackerel for at least 30 minutes, or a few hours in the fridge for deeper flavor infusion.
Comments (0)