What Delicious Dishes Can You Make with Mackerel? Easy & Authentic Recipe Ideas

Mackerel is a familiar sea fish to Vietnamese people, characterized by its firm meat, natural sweetness, and ease of preparation. Not only is it affordable, but mackerel can also be transformed into many attractive dishes, suitable for everything from daily family meals to weekend gatherings. If you are wondering what to cook with mackerel, follow this article to discover simple and delicious cooking recipes!

1. What to cook with mackerel?

Mackerel can be combined with various spices to bring out rich, savory, or light flavors, catering to many different tastes. If you are wondering what to cook with mackerel, the 18 popular preparation methods below will be choices you should not miss for your daily meals.

1.1. Fried Mackerel

Ingredients:

• 4 mackerels
• 3 garlic cloves, 5 fresh chilies
• 1 tbsp fish sauce, 5 tbsp cooking oil
• 1/2 tbsp sugar, 1 tbsp salt

How to prepare fried mackerel as follows:

• After buying the mackerel, clean it, wash with diluted salt water, and let it drain. Then, you can lightly score a few lines on the body of the fish so it cooks quickly and absorbs spices evenly when frying.
• Next, heat oil in a pan and fry the fish over low heat. Turn the fish regularly every few minutes until both sides are golden brown and the skin is beautifully crispy.
• While waiting for the fish to cook, crush the chili and garlic with sugar, then add fish sauce and a little filtered water, stirring well to create a balanced spicy, salty, and sweet dipping sauce. Crispy fried mackerel should be served hot with the prepared fish sauce; the fish meat is crispy on the outside and sweet and tender on the inside.

1.2. Braised Mackerel

Ingredients:

• 1kg small mackerel
• 4 stalks green onion, 10 shallots
• 6 bird’s eye chilies
• 5 tbsp fish sauce, 2 tbsp sugar
• 1 tbsp cooking oil, 1 tbsp coconut caramel sauce
• A little salt

How to make braised mackerel as follows:

• After buying the fish, clean it, remove the gills and intestines, rub with salt, then wash again to remove the fishy smell and let it drain.
• Peel and thinly slice the shallots. Wash the green onions, separate the white parts and the leaves; keep the white parts whole and cut the leaves into bite-sized pieces. Wash the chilies and leave them whole.
• Next, place a pan on the stove, add cooking oil and shallots, and sauté until fragrant. Add fish sauce, water, coconut caramel sauce, and sugar, then simmer gently before arranging the fish in the pan to braise over low heat so the spices can penetrate.
• When the braising liquid thickens, add the chilies and the white parts of the onions, cook for a few more minutes, sprinkle the green onion leaves on top, and turn off the stove. The braised mackerel has a harmonious sweet and salty taste, a light spiciness, and soft, rich fish meat, which is very delicious when eaten with hot rice or rustic vegetable dishes.

1.3. Foil-Grilled Mackerel

Ingredients needed:

• 1 mackerel
• 5g ground chili
• 30g minced lemongrass
• 1 tbsp oyster sauce, 1 tsp five-spice powder
• 1 tsp sugar, salt

Instructions for preparing foil-grilled mackerel as follows:

• First, you need to clean the mackerel, remove the intestines, rub with salt to deodorize, and wash again cleanly. Then, scrape the scales on the back and tail, and lightly score both sides of the fish to help the spices penetrate easily.
• Next, mix the lemongrass, chili, five-spice powder, oyster sauce, sugar, and salt into a marinade. Spread the seasoning evenly over the fish body and put a little into the fish belly, then wrap it tightly in foil and let it marinate for about 15-20 minutes.
• Next, preheat the oven, place the fish on the rack, and grill until evenly cooked and fragrant. Foil-grilled mackerel has tender meat and rich seasoning, making it very delicious when served hot.

>> See more: What to cook with flounder? List of 10 flavorful flounder dishes

1.4. Chili Salt Grilled Mackerel

Ingredients to prepare:

• 1kg mackerel
• 1 tsp salt, 2 tbsp sugar
• 1 tbsp sesame oil, 1 tbsp chili powder
• 1 tbsp sate sauce

Instructions for making simple chili salt grilled mackerel:

• First, clean the newly bought fish, remove the intestines and head, then rub with salt to deodorize, wash again, and let drain. Scrape the scales on the back and tail, and lightly score both sides of the fish so the seasoning can penetrate evenly.
• Next, mix the sugar, salt, chili powder, sate, and sesame oil into a marinade. Spread the spices evenly over the fish, especially in the scores, then wrap each fish in foil and let marinate for about 30 minutes.
• Finally, turn on the oven to preheat for 10 minutes at 160 degrees Celsius, then place the fish on the rack and grill until evenly cooked and the spicy aroma spreads. Chili salt grilled mackerel has firm meat, balanced salty-sweetness, and is even better when eaten with fresh vegetables and rice paper.

1.5. Banana Leaf Grilled Mackerel

Ingredients

• 800g mackerel (about 2 fish)
• 1 pack of rice paper
• 500g fresh vermicelli
• Side vegetables including lettuce, bean sprouts, mint leaves, fish mint
• Salt, banana leaves, sweet and sour fish sauce

How to make banana leaf grilled mackerel as follows:

• Clean the mackerel’s intestines and gills, then rub salt inside and out to deodorize, wash several times cleanly, and let drain.
• Wash the banana leaves, cut off the thick veins and keep them to use as ties for the fish. Wash the vegetables, soak in diluted salt water for about 10 minutes, then drain.
• Wrap the fish in 4-5 layers of banana leaves, using the banana leaf veins to tie them securely. Grill the fish on the stove for about 35-40 minutes until the leaves are scorched and a fragrant smell arises. Banana leaf grilled mackerel retains its natural sweetness, has a pleasant banana leaf scent, and can be served with vermicelli, rice paper, and fresh vegetables with sweet and sour dipping sauce.

1.6. Scallion Oil Grilled Mackerel

Ingredients needed:

• 3 mackerels
• 200g carrots, 100g lettuce
• 1 cucumber, 1 green mango
• 100g herbs (fish mint, mint, basil, cilantro, perilla…)
• 1 green apple or starfruit
• 70g peanuts, 20g tamarind
• Shallots, garlic, green onions
• Salt, sugar, seasoning powder, chili powder, cooking oil, ground pepper, cornstarch

How to prepare grilled mackerel with scallion oil:

• First, clean the mackerel, remove the intestines, rub with salt to deodorize, and wash several times. Scrape the scales on the back and tail, lightly score both sides, then marinate with seasoning powder, sugar, and pepper for about 30 minutes.
• Clean the lettuce and herbs, soak in salt water, wash again, and drain. Thinly slice the apple and green mango, soaking them in lemon water to prevent browning. Shred the carrots and mix with vinegar, sugar, and salt.
• Slice the shallots and fry until golden, then strain to get the fried shallots. Mix sliced green onions with a little hot oil and seasoning powder to make scallion oil.
• Soak tamarind in boiling water and strain for juice. Next, sauté garlic in oil, then add tamarind juice, sugar, and fish sauce; bring to a boil and mix in cornstarch to thicken the sauce. Add chili powder, fried shallots, and crushed roasted peanuts to complete the tamarind sauce.
• Preheat the oven for about 5 minutes at 200 degrees. Finally, place the fish on the rack and grill for 20 minutes at 230°C, then drizzle scallion oil over the fish and grill for another 5 minutes until golden brown. Scallion oil grilled mackerel is fragrant and blends perfectly with the sweet and sour tamarind sauce, fatty scallion oil, and crunchy peanuts.

See more delicious dishes: What to cook with bighead carp? Top 10 simple and delicious recipes

1.7. Steamed Mackerel with Green Onion

Ingredients

• 500g fresh mackerel
• Green onions, shallots, chili
• Salt, sugar, seasoning powder

How to cook steamed mackerel with green onion as follows:

• Clean the mackerel, remove the intestines and gills, rub with salt to deodorize, and wash with water. Score a few diagonal lines on the fish body so the seasoning can penetrate evenly.
• Trim, wash, and finely slice the shallots and chilies. Remove the roots and wilted leaves of the green onions, cut into sections, and split the bulbous part.
• Then, mix salt and seasoning powder, and rub it evenly over the fish, both inside and out. Stuff the shallots, green onions, and chilies into the fish belly, then marinate for about 15 minutes at room temperature.
• Next, place a steamer lined with parchment paper over boiling water, and arrange the fish and marinated onions inside. Steam for about 15 minutes until the fish is tender. Steamed mackerel with green onion is fragrant, with soft, fatty meat, and can be served with rice or used for rolling in rice paper with vegetables.

1.8. Steamed Mackerel with Wood Ear Mushroom

Ingredients needed:

• 2 mackerels
• 100g glass noodles, 100g pork
• 100g dried wood ear mushrooms
• Garlic, chili, lemon juice
• Fresh vermicelli, rice paper
• Lettuce, cucumber, starfruit, green banana, basil
• Shallots, green onions
• Cooking oil, fish sauce, salt, sugar, ground pepper, MSG

How to make simple steamed mackerel with wood ear mushroom:

• Clean the mackerel, remove intestines, rub with salt to deodorize, and wash with water. Soak wood ear mushrooms in cold water for about 15 minutes to soften, then wash and shred. Cut pork into small pieces, soak glass noodles until soft, and cut into sections. Mince shallots, garlic, and chilies, and chop green onions. Wash fresh vegetables and fruits, and slice or shred them.
• Then, mix salt, cooking oil, minced shallots, minced garlic, and pepper, and rub it evenly on the fish, marinating for 15 minutes to absorb spices. Steam the fish for about 20 minutes until cooked.
• Next, sauté the pork in a pan with cooking oil until firm, add wood ear mushrooms and glass noodles, and stir-fry until cooked. Then mix minced chili, minced garlic, sugar, MSG, lemon juice, filtered water, and fish sauce into a well-balanced sweet and sour mixture.
• Finally, arrange the fish on a plate and top it with the stir-fried pork, mushrooms, and glass noodles. Sprinkle sliced green onions and chilies for decoration. This delicious steamed mackerel with wood ear mushroom is very attractive when served with fresh vegetables, vermicelli, or rice paper.

>> Reference: What to cook with giant gourami? 11 nutritious dishes from giant gourami

1.9. Steamed Mackerel Rice Paper Wraps

Prepare ingredients:

• 500g fresh mackerel
• 100g fresh vermicelli
• 2-3 stalks lemongrass, 1 small ginger root
• 30-40 sheets of soft or sun-dried rice paper
• 100ml fermented fish sauce (mắm nêm) or ingredients for mixing fish sauce
• 1-2 large or bird’s eye chilies
• 2-3 shallots, 3-5 garlic cloves
• 1 sour starfruit or 1 cucumber
• Fresh vegetables: water spinach, lettuce, perilla, fish mint, basil, mint, bean sprouts
• 2 green bananas, half a pineapple
• Salt, ground pepper, cooking oil, lime, sugar, seasoning powder

How to make steamed mackerel rice paper wraps as follows:

• Clean the newly bought mackerel, remove intestines and gills, rub with salt or lemon to deodorize, wash again, and let drain. Score a few diagonal lines on the fish body so spices can penetrate easily. Mince the shallots and garlic. Smash the lemongrass and peel and julienne the ginger. Wash the fresh vegetables, green bananas, pineapple, and starfruit, then soak in diluted salt water for 10 minutes and drain.
• Next, mix the minced shallots, garlic, and chili with pepper, seasoning powder, sugar, and cooking oil, then rub it over the fish inside and out, marinating for 15-20 minutes. Place lemongrass and a few ginger slices at the bottom of the steamer, put the fish on top, sprinkle green onions on the fish, and steam until the fish meat is opaque white and firm.
• While waiting for the fish to cook, mix the fermented fish sauce (mắm nêm) or sweet and sour fish sauce with garlic, chili, sugar, and lime juice to taste.
• The steamed mackerel is perfectly cooked when the meat is firm and fragrant from the spices and base herbs. Finally, arrange the fish, vermicelli, fresh vegetables, and rice paper on a tray, and sprinkle with green onions and julienned chili to make the dish even more attractive.

1.10. Steamed Mackerel with Lemongrass

Ingredients needed:

• 8 mackerels
• 2 chilies, 5 shallots
• 1 head of lettuce, 3 lemongrass stalks
• A little fish mint, basil, bitter greens
• 1 tsp fish sauce, 1 tsp MSG
• 1/2 tsp salt, 1 tsp sugar, pepper

How to make

• Clean the herbs, soak in salt water for 10 minutes, then wash and drain. Crush the shallots and chilies with pepper. Remove the dry leaves and roots from the lemongrass, wash them, mince half, and smash the remaining part.
• After buying the mackerel, clean it, remove the gills and intestines, rub with salt to deodorize, wash well, and drain. Mix the crushed shallots and chili with minced lemongrass, fish sauce, sugar, salt, and MSG, rub it over the fish, and marinate for about 10 minutes.
• Next, arrange the fish on a plate, and drizzle with the remaining seasoning and lemongrass on top. Place the fish plate in a pot of boiling water, put the smashed lemongrass on top, and steam for about 15 minutes until the fish is cooked and full of lemongrass aroma.
• Steamed mackerel with lemongrass is tender and sweet, with a light lemongrass and onion scent; serving it with fresh vegetables really stimulates the taste buds.

1.11. Steamed Mackerel with Soy Sauce

Ingredients needed:

• 2 mackerels
• 2 chilies, 100g fresh shiitake mushrooms
• 4 stalks green onion, 4 stalks cilantro
• 2 tsp ginger powder, 1 tsp garlic powder
• 3 tbsp white wine, 3 tbsp soy sauce
• 1.5 tsp coconut sugar, 1 tbsp sesame oil
• 1 tsp chili powder, 1 tsp ground pepper

How to prepare steamed mackerel with soy sauce as follows:

• After buying the mackerel, clean it, remove gills and intestines, wash with diluted lemon water, then rinse with water and drain. Trim the mushrooms, wash them, squeeze gently to reduce water, and cut into bite-sized pieces. Wash and shred the green onions, cilantro, and chilies.
• Then, mix a mixture of soy sauce, white wine, sesame oil, coconut sugar, ginger powder, chili powder, garlic powder, ground pepper, and 3 tbsp filtered water. Drizzle this mixture and shiitake mushrooms over the fish and let it marinate.
• Next, boil water in a steamer, place the fish inside, cover, and steam for about 10 minutes until perfectly cooked. Place the fish on a plate and sprinkle with green onions, cilantro, and chilies for decoration. Steamed mackerel with soy sauce has a light, fragrant scent and tender, sweet meat that is very savory with rice.

1.12. Rimmed Mackerel (Savory Simmered)

Ingredients

• 500g mackerel (about 3 fish)
• Green onions, minced garlic, chili
• Fish sauce, salt, pepper, annatto powder, seasoning powder, cooking oil

How to cook rimmed mackerel as follows:

• Wash the mackerel, remove head and intestines, wash with salt or soak in rice water for about 15 minutes to reduce the fishy smell, then cut into bite-sized sections. Wash the green onions, separate the white parts and leaves, and chop them. Remove seeds and julienne the chili.
• Heat 2 tbsp cooking oil in a pan, then fry the fish over medium heat for about 5 minutes until golden brown on both sides.
• Next, mix 1/2 cup of water, 1/2 tbsp seasoning powder, 2 tbsp fish sauce, and 1/2 tbsp minced garlic. Sauté 1 tbsp garlic and the white parts of the onions with 1 tbsp annatto powder in a pan, then pour the sauce in and add the fried fish, seasoning with 1/2 tbsp sugar.
• Next, simmer over medium heat for about 15 minutes until the sauce thickens. Finally, add the julienned chili, pepper, and green onions, toss well, and place the fish on a plate. The rimmed mackerel has an attractive color, firm sweet meat, and a characteristically spicy-fragrant taste, which is very delicious with white rice.

>> See more: What to cook with grass carp? 14 easy dishes for family meals

1.13. One-Sun-Dried Mackerel

Ingredients:

• 1.5kg mackerel
• Fish sauce, soup powder, sugar, cooking oil

How to make one-sun-dried mackerel:

• Clean the newly bought mackerel, remove the head, intestines, and the thin skin layer. Wash well and drain. Mix the fish with fish sauce, soup powder, and sugar, and let it marinate for 30 minutes.
• Then, arrange the fish on a well-ventilated basket and dry in a dry, breezy place. Occasionally turn the fish so it dries evenly, becomes firm, and develops a light fragrant scent.
• Next, heat oil in a pan and fry the fish until golden and crispy on both sides. The outer shell is fragrant with the smell of fish sauce and sugar, while the inside remains tender and sweet. The one-sun-dried mackerel is beautifully golden, lightly crispy, fragrant, and balanced in sweet and salty flavors. You can serve it with rice or as a snack.

1.14. Mackerel Noodle Soup

Ingredients to prepare:

• 3 mackerels
• 50g compressed chive bulbs (củ nén)
• 2 tomatoes, 7 stalks green onion
• 1/3 pineapple
• 5 tbsp cooking oil, 1 tbsp fish sauce
• Salt, sugar, ground pepper

How to prepare the mackerel noodle soup dish as follows:

• First, clean the mackerel, remove intestines, and cut into bite-sized sections. Soak the fish in diluted salt water for 5 minutes to deodorize, then drain. Marinate the fish with salt, sugar, pepper, and fish sauce for about 20 minutes.
• Wash and crush the compressed chive bulbs. Cut green onions into sections, separating the white parts and leaves. Slice tomatoes into wedges and peel and slice the pineapple.
• Heat oil in a pot and sauté the chive bulbs until fragrant and slightly golden. Add the fish to lightly sear it, turning sides so the fish is firm and lightly browned.
• Continue by adding boiling water to the fish pot, simmer for a few minutes, then add the pineapple and tomatoes. When it boils again, remove tomato skins and season to taste. Add the white parts of the onions first, and finally the leaves before turning off the stove.
• Mackerel noodle soup has a rich broth, fragrant with chive bulbs and sea fish. The fish is firm on the outside and soft and sweet inside, which is very attractive when served hot, carrying the strong flavors of Central Vietnam.

1.15. Fermented Mackerel Sauce

Ingredients needed:

• 8kg fresh mackerel
• 1 pineapple
• 3kg sea salt
• 100ml honey

How to make fermented mackerel sauce as follows:

• Clean the mackerel’s scales, gills, intestines, and black bile to avoid odors. Then wash it again and cut into bite-sized sections; soak in cooled boiled salt water for 30 minutes, then remove and drain completely.
• Peel the pineapple, remove eyes, wash, and chop finely. Next, mix the fish with 2kg of sea salt according to the standard ratio (4kg fish : 1kg salt) so the sauce is not too salty and doesn’t spoil.
• Clean the glass jars, rinse with boiling water, and dry completely. Then arrange layers of fish and pineapple alternately, covering the top with the remaining 1kg of salt and adding honey. Seal the jar mouth tightly, cover, and place in a sunny spot.
• After a minimum of 12 months of aging, strain for the fermented mackerel extract. The sauce has a beautiful color, strong aroma, rich salty taste, high protein content, and can be stored and used for many years.

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1.16. Mackerel Thick Noodle Soup

Ingredients:

• 500g rice thick noodles
• 500g mackerel, 3 stalks saw-leaf herb
• 1 white radish, 200g fried mackerel cake
• 1 onion, 10 quail eggs
• 6 shallots
• 4 tbsp cooking oil
• 1 tsp chili powder, 1 tbsp fish sauce
• Salt, seasoning powder, sugar, MSG

How to cook the mackerel thick noodle soup dish as follows:

• After buying the fish, clean it, soak in diluted salt water, wash again, and drain. Cut the radish and onion into pieces. Peel shallots, dividing into two parts: whole and minced. Boil quail eggs, peel them, and slice the fish cake.
• Heat oil and fry the mackerel until golden on both sides; remove, let cool, and then separate the meat.
• Boil water, then add parboiled pork bones, fried fish bones, onion, radish, shallots, and salt, and simmer for about 30 minutes. Then strain for clear broth and season with seasoning powder, fish sauce, sugar, and MSG to taste.
• Next, sauté minced shallots in oil with chili powder until fragrant, then turn off the stove. Add thick noodles to the broth and cook for 2-3 minutes. Finally, ladle into a bowl, add mackerel, fish cake, quail eggs, fried shallots, and saw-leaf herb.
• Mackerel thick noodle soup has a sweet broth, soft noodles, and fragrant fatty fish, carrying the characteristic flavor of Central Vietnamese cuisine.

1.17. Sour Mackerel Soup

Ingredients needed:

• 8 mackerels
• 1/4 pineapple, 1 tomato
• 4 stalks green onion, 4 okras
• 50g white wine
• Cooking oil, fish sauce, pepper, MSG, seasoning powder, salt, sugar

How to prepare sour mackerel soup as follows:

• Wash mackerel with white wine to deodorize, rinse with clean water, and drain. Cut tomatoes into wedges, slice pineapple thinly, and chop okra. Wash green onions and chop finely, separating the white parts.
• Next, mix the fish with the white parts of the onions, salt, pepper, sugar, and seasoning powder, and let marinate for about 15 minutes to absorb spices.
• Then sear the fish in oil until fragrant and firm, then add boiling water and cook until the fish is done. Next, add the pineapple, okra, and tomatoes, then season with fish sauce, sugar, MSG, and tamarind juice, stirring gently.
• When the soup boils again, season to taste, sprinkle with green onions and ground pepper, and turn off the stove. Sour mackerel soup has a refreshing sweet and sour taste; the fish is soft and fragrant without being fishy, which is perfect served hot with white rice or fresh vermicelli.

1.18. Spicy Simmered Mackerel (Cá nục nấu mẵn cay)

Ingredients to prepare:

• 3 mackerels
• 4 fresh chilies, 2 shallots
• 2 stalks green onion, 2 stalks cilantro
• 1 tbsp fish sauce, 1 tsp cooking oil
• Salt, sugar, MSG, seasoning powder

How to cook spicy simmered mackerel as follows:

• Clean the mackerel’s gills and intestines, soak in diluted salt water to deodorize, then wash and cut in half. Wash and chop green onions and cilantro. Slice shallots and chop chilies.
• Next, put the fish in a bowl and mix with shallots, salt, sugar, MSG, and seasoning powder. Marinate for about 30 minutes so the fish absorbs the spices evenly.
• Then lightly sauté the white parts of the onions and chili in oil, add water, and bring to a boil. Put the fish in and cook over medium heat for 5-7 minutes until tender, then season with fish sauce and turn off the stove.
• Ladle the fish into a bowl and sprinkle with green onions and cilantro on top to finish. Spicy simmered mackerel has a rich, lightly spicy flavor; the fish meat is soft and sweet with a fragrant onion and chili smell. This dish is perfect served hot with white rice or vermicelli.

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2. Tips for buying fresh mackerel

To buy fresh and delicious mackerel, you need to pay attention to the following signs:

• Observe the exterior: You should prioritize choosing fish that swim strongly, have bright, clear eyes that are slightly naturally convex; the gills should be bright pinkish-red and tightly closed. The fish body should be firm, the skin and scales shiny, the scales tightly attached, and when pressed, it should have good elasticity without leaving a dent.
• Avoid fish that swim weakly, have dark skin, peeling scales, scratched bodies, or cloudy eyes.
• Check the smell and shape: Fresh fish should not have strange smells or sticky slime. The fish mouth should be tightly closed, the anus should be light white, and the belly should be neat, not bloated.
• With chilled or pre-prepared fish: You should choose fish with eyes that are still clear and not sunken, the body intact, and the scales not peeling. Do not buy fish with a foul fishy smell, soft mushy meat, bloated belly, or protruding anus.

Mackerel is not only a familiar fish that is easy to buy but can also be transformed into many attractive dishes such as steamed, braised, simmered, grilled, or sour soup, suitable for every family meal. Through this article, we hope to have helped you answer the question “what to cook with mackerel” and if you want to explore more recipes as well as useful culinary tips, visit olasquid.com now!

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