Spicy Lemongrass Braised Mackerel

Ingredients

In this Southeast Asian adaptation, the traditional Korean Hongeojjim is transformed into a spicy and aromatic dish by incorporating Southeast Asian ingredients and flavors. The addition of lemongrass, chili, and ginger infuses the dish with a distinct Southeast Asian taste profile, while still maintaining the essence of the original Korean dish. We alse have the original recipe for Hongeojjim, so you can check it out.

• 4 mackerel fillets 4 mackerel fillets
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 3 red chilies, sliced 3 red chilies, sliced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 thumb-sized ginger, sliced 1 thumb-sized ginger, sliced
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon palm sugar (or brown sugar) 1 tablespoon palm sugar (or brown sugar)
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 cup (240ml) water 1 cup (240ml) water
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Steamed rice, for serving Steamed rice, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 22g, 15g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 25g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large pan, heat some oil over medium heat.
2. 2.
   Add the minced garlic, sliced ginger, and sliced red chilies. Sauté until fragrant.
3. 3.
   Add the bruised lemongrass stalks and continue to sauté for another minute.
4. 4.
   Place the mackerel fillets in the pan and sear them on both sides until lightly browned.
5. 5.
   In a separate bowl, mix together fish sauce, soy sauce, palm sugar, coconut milk, and water. Pour the mixture into the pan.
6. 6.
   Reduce the heat to low and let the fish simmer in the sauce for about 15-20 minutes, or until the fish is cooked through and the flavors have melded together.
7. 7.
   Remove the lemongrass stalks before serving.
8. 8.
   Garnish with fresh cilantro and serve the Spicy Lemongrass Braised Mackerel with steamed rice.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife. This helps release the aromatic oils and enhances the flavor of the dish.

Tips & Tricks

• If you prefer a milder spice level, remove the seeds from the red chilies before slicing them.
• Adjust the sweetness of the dish by adding more or less palm sugar according to your taste preference.
• For an extra burst of freshness, squeeze some lime juice over the dish before serving.
• If mackerel is not available, you can substitute it with other firm white fish such as cod or snapper.
• To make the dish more aromatic, add a few kaffir lime leaves to the broth while simmering.

Serving advice

Serve the Spicy Lemongrass Braised Mackerel with steamed rice to soak up the flavorful sauce. Garnish with fresh cilantro for a pop of color and added freshness.

Presentation advice

Arrange the mackerel fillets on a serving platter and pour the fragrant sauce over them. Garnish with sprigs of fresh cilantro and sliced red chilies for an eye-catching presentation.