We do not often eat spicy food, but this spicy mackerel still helped me easily and quickly finish two bowls of steamed rice. If you like it very spicy, you can use tiny (Thai) chilies, which are often very hot. If you like it even hotter, I think tabasco pepper sauce or cayenne pepper also go well with this Vietnamese dish. (Though most Vietnamese people don’t know of tabasco pepper and cayenne).
King mackerel is very lean and, if not cooked into a good dish, it is not so palatable to eat. In general, I like fish more than meat, so I am always eager to try more new dishes with fish. This is one of the recipes with king mackerel that I love.
Ingredients (serves 2)
- 1 steak king mackerel
- 1 large chili, finely chopped
- 1 shallot, finely chopped
- 3-4 garlic cloves, finely chopped
- 1 tbs fish sauce
- dash of chili powder (optional)
- 1 tbs sugar
- salt, pepper
- cooking oil
- Clean the fish steak, pat dry and sprinkle with some salt and ground pepper on both sides. Let stand for 10 minutes.
- Heat the oil in a small frying pan, fry the fish steak until golden on both sides.
- Combine the chili, shallot, garlic, fish sauce, chili powder (if using), sugar and ground pepper. Pour this mixture over the fish steak and cook over low heat, turn several times to coat the fish evenly with spices. Cook until the "sauce" is thickened.
- Serve hot or warm.