What to Cook with Mackerel? Simple Recipe Secrets Revealed

Indian mackerel is a familiar sea fish for many Vietnamese families thanks to its white, soft meat, natural sweet flavor, and ease of preparation. From rich fried and braised dishes to refreshing steamed or soup recipes, Indian mackerel offers an attractive, easy-to-eat flavor that is never greasy. So, what to cook with Indian mackerel? Let’s join Ola Squid in exploring the suggestions below to answer this question in detail!

1. What to cook with Indian mackerel?

Below are suggestions for delicious, easy-to-prepare, and flavorful Indian mackerel dishes that you should not miss:

1.1. Fried Indian mackerel

Ingredients

• 500g Indian mackerel
• 2 tablespoons minced garlic, 1 tablespoon minced chili
• 1 tablespoon sugar, 2 tablespoons fish sauce
• 1 tablespoon vinegar, cooking oil, crispy frying flour

How to make fried Indian mackerel:

• After buying the Indian mackerel, clean it by removing the entrails, gills, and tail, then rinse with water. Lightly score diagonal lines on the fish body to help it absorb seasonings. Then coat the fish in crispy frying flour and fry in an adequate amount of oil over medium heat.
• Next, heat the oil, sauté the minced garlic until fragrant, add chili, fish sauce, vinegar, and sugar, and stir well. Add the fried fish and turn it evenly so that the fish absorbs the seasonings and the sauce thickens.
• Fried Indian mackerel with garlic and chili fish sauce has a golden crispy outer layer and soft, succulent meat inside, blending salty, spicy, and characteristic aromatic flavors, making it perfect with rice.

1.2. Indian mackerel steamed with vinegar

Ingredients

• 2 Indian mackerels
• 50g green onions, 10g garlic
• 1/2 cup vinegar, 1 teaspoon salt
• 2.5 tablespoons sugar, 1/2 teaspoon MSG

How to make Indian mackerel steamed with vinegar:

• Clean the Indian mackerel’s entrails and rinse with diluted salt water. Cut green onions into 5cm pieces and mince the garlic.
• Next, place the fish in a steamer for 10-15 minutes until cooked, then remove and wait to fry. Mix the sugar, salt, and MSG into the cup of vinegar until dissolved.
• Sauté the garlic with oil, then add the steamed fish and fry until golden on both sides. Continue to add the vinegar-sugar mixture, lower the heat, and cook until the liquid thickens and absorbs into the fish. Sprinkle with green onions, stir briefly, and turn off the heat. The fish is crispy outside, fresh and soft inside, with a balanced sweet and sour taste, ideal for serving with hot rice.

1.3. Indian mackerel steamed with ginger

Ingredients

• 5 Indian mackerels
• 5g ginger, 10g garlic
• 50g minced green onions, 1 chili
• Side herbs: cucumber, lettuce, perilla, etc.
• 1 tablespoon cooking oil, 1/2 tablespoon sugar
• 2 tablespoons fish sauce, 2 tablespoons water
• Seasoning powder, lime juice

Simple way to cook Indian mackerel steamed with ginger:

• Clean the fish’s entrails, cut the fins, and rinse with diluted salt water. Peel the ginger, slice thinly and crush, then mince the garlic and chili. Marinate the fish with ginger, 1 tablespoon of cooking oil, and 1/4 teaspoon of seasoning powder while waiting to steam.
• Next, mix fish sauce, sugar, lime juice, and water, then stir until dissolved. Add minced garlic and chili, adjusting to taste.
• Heat the oil in a pan, then add minced green onions and 1/5 teaspoon of seasoning powder, stirring lightly until the onions are fragrant and slightly wilted.
• Place the marinated fish in the steamer for about 15 minutes, then take it out and pour the scallion oil over it. Steamed fish retains its fresh sweetness, combined with aromatic scallion oil, served with fresh vegetables and dipping sauce as a refreshing and savory dish.

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1.4. Braised Indian mackerel with bamboo shoots

Ingredients to prepare:

• 500g Indian mackerel
• 200g fresh or dried bamboo shoots
• Shallots, garlic, green onions, chili
• Sugar, salt, seasoning powder, pepper, fish sauce, caramel sauce

How to cook braised Indian mackerel with bamboo shoots:

• Clean the head and belly of the Indian mackerel, wash with water and let drain. Soak fresh bamboo shoots in salt water for 5-7 minutes, then blanch in boiling water to remove toxins. If using dried bamboo shoots, soak them for 3-4 days, wash, and blanch. Mince shallots, garlic, and the white parts of green onions, then chop the green parts.
• Next, mix the fish with salt, seasoning powder, sugar, MSG, pepper, fish sauce, shallots, garlic, white onion parts, and minced chili. Let the fish rest for 15 minutes to absorb the seasonings.
• After that, sauté shallots and garlic until fragrant, add the bamboo shoots and stir-fry evenly. Add seasonings (salt, sugar, MSG, seasoning powder) and stir-fry for 5-7 minutes until the bamboo shoots are flavorful.
• Use a pan with 4 teaspoons of cooking oil, then lightly fry the fish and the marinated garlic/shallots to firm the meat. Add filtered water and caramel sauce, bringing to a boil. Add the sautéed bamboo shoots and braise until the water reduces, then add chopped green onions and adjust to taste.
• Braised Indian mackerel with bamboo shoots is soft, sweet, flavorful, and has an eye-catching color, making it very appealing with hot rice.

1.5. Braised Indian mackerel with pepper

Ingredients

• 800g Indian mackerel (about 6 fish)
• 200g pork belly
• 1 galangal root, 2 chilies
• 5 lemongrass stalks, ½ cup caramel sauce
• 1.5 tablespoons seasoning powder, 2 tablespoons peppercorns
• 3 tablespoons rock salt, 3 tablespoons fish sauce
• 1 teaspoon salt, 2 tablespoons vinegar

How to make braised Indian mackerel with pepper:

• Clean the fish, remove entrails, cut fins, and rub with rock salt to remove clotted blood, then wash and let drain. Wash the pork belly with vinegar or lime, then slice it into bite-sized pieces.
• Wash the lemongrass, cut into 3-finger lengths and shred. Peel the galangal, wash, and slice thinly.
• Next, layer the lemongrass, galangal, fish, and pork belly in a clay pot or saucepan. Add peppercorns, seasoning powder, fish sauce, salt, caramel sauce, and chili if you like it spicy. Marinate the fish for 15-20 minutes to absorb the seasonings.
• Then place the pot on the stove, bring to a boil over medium heat, then lower the heat and braise until the sauce thickens and turns a beautiful honey brown color. Braised Indian mackerel with pepper is highly aromatic, soft, and sweet, with rich seasoning; you can enjoy it with hot rice or fresh vermicelli.

1.6. Braised Indian mackerel with tomatoes

Ingredients

• 400g Indian mackerel
• 3 shallots, 2 green onion stalks
• 2 tomatoes, 1 chili, 3 garlic cloves
• 3 tablespoons fish sauce, 2 tablespoons cooking oil
• 1/2 teaspoon MSG, 1 tablespoon sugar, salt

How to make braised Indian mackerel with tomatoes:

• First, clean the entrails and gills of the fish, rinse with water and rub with salt, then drain. Wash the tomatoes and cut them in half. Peel shallots and garlic, remove chili stems and wash. Chop green onions, keeping the white parts separate.
• Grind the white onion parts, shallots, and chili together with fish sauce, sugar, MSG, and cooking oil. Rub this mixture over the fish body and marinate for 15 minutes to absorb flavors.
• Next, heat the oil, caramelize the sugar until golden brown, and sauté the minced garlic. Add the fish and turn it until firm, add boiling water to cover the fish and tomatoes, then simmer on low heat until the sauce thickens.
• Finally, adjust seasoning to taste and add green onions before turning off the stove. Braised Indian mackerel with tomatoes is soft, sweet, aromatic, and blends perfectly with the slight acidity of tomatoes, making it very appetizing.

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1.7. Braised Indian mackerel with pineapple

Ingredients

• 600g Indian mackerel
• 50g pork belly
• 1 pineapple
• Coconut water as needed
• Shallots, chili
• ⅓ tablespoon seasoning powder, ⅔ tablespoon sugar
• ⅔ tablespoon broth powder, 1 tablespoon soy sauce

Instructions for braised Indian mackerel with pineapple:

• First, peel the pineapple, remove the core, and cut it into bite-sized pieces. Peel and mince the shallots, and slice the pork belly. Clean the fish’s entrails, gills, and fins, then wash with salt or lime/ginger water to deodorize, and lightly score the fish body.
• Next, lightly fry the fish to firm the meat, which prevents it from breaking during braising and maintains flavor. Layer the pork belly in the pot, followed by the pineapple and fried fish.
• Add seasonings including sugar, broth powder, seasoning powder, soy sauce, shallots, and pour coconut water over the fish. Continue braising over medium heat until the sauce thickens and the fish absorbs seasonings, then add chili and sprinkle with pepper before turning off the heat. Braised Indian mackerel with pineapple has soft, sweet meat combined with the slight tartness of pineapple and fatty coconut water, making it a rice-consuming dish.

1.8. Lightly braised Indian mackerel (Kho lạt)

Ingredients

• 1 kg Indian mackerel
• 3 chilies, 4 garlic cloves
• 4 shallots, 5 green onion stalks
• 3 green peppercorn sprigs
• 2 tablespoons vinegar, 2 tablespoons sugar
• 3 tablespoons cooking oil, 3 tablespoons fish sauce
• 1 tablespoon caramel sauce, 1/2 teaspoon MSG

How to cook lightly braised Indian mackerel:

• After buying the fish, clean the entrails and gills, cut the fins and tail, and soak for 10 minutes in diluted vinegar water. Then rinse the fish with clean water and score a few diagonal lines on the body for better seasoning absorption.
• Peel and crush the garlic and shallots. Wash the green onions and cut the white parts into 3-5cm pieces. Wash the chili and green peppercorns and drain.
• Heat the oil, sauté the garlic and shallots, then add the fish and lightly fry until the meat is firm and slightly golden.
• Next, add sugar, MSG, caramel sauce, and fish sauce into the pan, turning the fish evenly to absorb seasonings for about 10 minutes. Add 1 bowl of filtered water and continue braising on high heat for 5 minutes until boiling. Finally, add green peppercorns, chili, and green onions, cook for another 4 minutes, and adjust seasoning. This dish has a savory flavor with firm meat, blending with the aroma of pepper, chili, and onions.

1.9. Indian mackerel clear soup (Nấu ngót)

Ingredients:

• 500g Indian mackerel
• 3 tomatoes, 1 horn chili
• 1 bunch of Chinese celery, 1 bunch of celery
• 1 shallot, 2 garlic cloves
• A little green onion
• 1/2 tablespoon fish sauce, 2 tablespoons cooking oil
• 2 teaspoons rice vinegar, 2 teaspoons seasoning powder
• 1 teaspoon salt, 1 teaspoon sugar

Simple way to cook Indian mackerel clear soup:

• Clean the fish, remove entrails, gills, fins, and tail, wash with water and cut in half. Peel and mince shallots and garlic. Wash the chili, mince half and slice the rest. Cut tomatoes into wedges. Slice celery and Chinese celery diagonally and chop green onions.
• Mix the fish with half of the minced shallots, garlic, chili, seasoning powder, and rice vinegar. Marinate the fish for 15-20 minutes to absorb seasonings and reduce the fishy smell.
• Then sauté the remaining shallots and garlic with oil and lightly stir-fry half of the tomatoes, adding seasoning powder. Pour in 1.2 liters of boiling water, add seasoning, then add the fish and cook over low heat for 15 minutes. Continue adding the sautéed tomatoes and raw tomatoes, cooking for another 1-2 minutes.
• Finally, add green onions, celery, and Chinese celery, season to taste, and turn off the heat. Indian mackerel clear soup has firm, sweet fish meat combined with the slight sourness of tomatoes, spiciness of chili, and the fragrance of herbs.

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1.10. Vietnamese sour soup with Indian mackerel

Ingredients

• 400g Indian mackerel
• 2 tomatoes, ⅙ pineapple
• 50g bean sprouts, 50g okra
• 1 chili, 1 taro stem (dọc mùng)
• 20g ripe tamarind
• 1 tablespoon cooking oil, 1 tablespoon sugar
• 1 tablespoon fish sauce, 1/2 teaspoon salt
• 1/2 teaspoon MSG, 1 tablespoon seasoning powder
• Herbs: sawtooth herb, rice paddy herb, green onions

Instructions for Vietnamese sour soup with Indian mackerel:

• Wash the fish entrails and rub with salt for 7-10 minutes to remove the fishy smell, then drain. Cut tomatoes into wedges, and slice pineapple and okra into bite-sized pieces. Peel and slice the taro stem.
• Remove chili stems, wash bean sprouts, and clean green onions. Mash the ripe tamarind with a little water, then strain to get the juice. Mince the white onion parts and chili to sauté.
• After that, sauté the minced onion and chili with oil until fragrant, then add tomatoes and pineapple and stir-fry lightly. Add 700 ml of water, bring to a boil, then add the fish and season with fish sauce, sugar, salt, seasoning powder, and MSG.
• When the water boils again, add okra, taro stem, and bean sprouts, cooking for 1-2 minutes, then pour in the tamarind juice and adjust seasoning. Finally, add the herbs, stir briefly, and turn off the heat. This sour soup has a gentle tartness from tamarind and tomatoes, combined with the sweet fat of the fish and fragrant herbs.

1.11. Grilled Indian mackerel with basil

Ingredients

• 2 Indian mackerels (about 600g)
• 100g basil leaves, 2 green peppercorn sprigs
• 1 teaspoon fish sauce, 2 teaspoons seasoning powder
• 1/2 lime, juiced
• 1 tablespoon cooking oil

How to make grilled Indian mackerel with basil:

• Clean the gills and fins of the fish, remove the blood vessels, scrape the scales, and soak in diluted salt water for 10 minutes, then rinse. You can score a few diagonal lines on the body for more even seasoning.
• Next, crush the green peppercorns with 5 basil shoots. Add seasoning powder, fish sauce, lime juice, and cooking oil, then mix well into a paste.
• Brush the seasoning mixture all over the fish, especially inside the scored lines and the belly for deep flavor.
• Then spread 1/2 of the basil leaves on aluminum foil, place the fish on top, pour the remaining seasoning over it, and cover with the rest of the basil. Wrap the foil tightly and preheat the oven for 10 minutes at 200°C, then grill the fish for 15 minutes at the same temperature. You should serve this with pepper salt, green chili salt, vermicelli, rice paper, or white rice.

1.12. Grilled Indian mackerel with garlic and chili

Ingredients

• 400g Indian mackerel
• 2 tablespoons fish sauce, 1 tablespoon cooking oil
• 10g garlic, 10g chili, salt

How to make grilled Indian mackerel with salt and chili:

• After buying the fish, clean the belly and remove entrails, cut tail and fins, then rub with salt and wash thoroughly, then drain. Mince the garlic and chili.
• Next, mix 1 tablespoon of cooking oil, 2 tablespoons of fish sauce with minced garlic and chili into a mixture. Brush evenly over the fish and marinate for about 30 minutes.
• If using an oven, preheat it for 10 minutes at 200°C, then grill for 10-15 minutes. If grilling over charcoal, place the fish on a grill rack for about 20 minutes, turning both sides until golden and crispy.
• Grilled Indian mackerel with garlic and chili has crispy golden skin and naturally sweet meat, blending with the pungent aroma of garlic and mild heat of chili, suitable as a main dish in family meals.

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2. Nutritional value of Indian mackerel

Indian mackerel is a food that is not only delicious but also very nutritious, which is why many people choose to include it in their family meals:

• Every 100g of meat provides about 19.8g of protein, 2.5g of lipid, along with important minerals like calcium (43mg), phosphorus (204mg), iron (0.6mg), and sodium (94mg), as well as vitamin PP (3.8mg).
• Indian mackerel not only supports the immune system, helps the body fight inflammation, and effectively heals wounds, but it is also good for the eyes thanks to vitamin A and Omega-3, helping to reduce dry eyes and maintain healthy vision.
• Besides, Omega-3 in the fish contributes to cardiovascular protection, supports blood fat reduction, and enhances brain function, thereby limiting the risk of stroke and improving overall health.

If you’re looking for another premium seafood option that’s rich in flavor and nutrition, don’t forget to check out our whole dried squid – a specialty from Ola Squid that brings the authentic taste of the ocean to your home.

3. How to choose and buy Indian mackerel

To ensure that your Indian mackerel dishes are fresh and flavorful, you should carefully observe and check some characteristics when buying:

• Prioritize choosing live fish that are still swimming, and if possible, ask the seller to clean them on the spot.
• For pre-cleaned fish, choose those with bright red gills, no dark discoloration, and no strange odors.
• Eyes should be clear, bright, and sparkling, not cloudy or blurred.
• The fish meat should be firm; when pressed, it should have good elasticity without being dented or slimy.
• Fins should still be firmly attached to the body, not torn or showing abnormal signs.
• Avoid stale fish with cloudy eyes, dark gills, and bellies that remain indented when pressed.

4. How much is Indian mackerel?

The price of Indian mackerel is quite affordable, fitting most buyers’ budgets. Usually, the price depends on the size of the fish, the season, and the area of sale. Fresh Indian mackerel at markets or supermarkets ranges from 80,000 to 150,000 VND/kg, while frozen or pre-prepared fish might be slightly higher.

5. Notes on eating and storing Indian mackerel

Below are some notes for enjoying and storing Indian mackerel to help you have a safe and nutritious meal:

• Indian mackerel has many small bones; when eating, you need to chew carefully to avoid choking.
• Despite having low mercury levels, you should only consume Indian mackerel about 2–3 times/week for health safety.
• Before storing, you need to clean the fish completely, removing gills and entrails, and washing thoroughly with water. You can rub with salt or lime to deodorize.
• Let the fish drain completely before putting it in a zip bag or airtight container for storage.
• For long-term storage, keep it in the freezer and avoid storing it with other foods to limit cross-contamination.

Indian mackerel is a familiar ingredient, easy to buy and versatile enough to be transformed into many attractive dishes, from rich fried and braised recipes to refreshing steamed or soup versions. We hope that through this article, you have found the answer to “what to cook with Indian mackerel” and gathered new ideas to enrich your family meals. If you want to discover more simple recipes and useful cooking tips, don’t forget to visit Ola Squid to check out many other interesting articles.