How to Cook Mackerel in a Rich and Flavorful Green Peppercorn Stew, Eliminating Any Fishy Taste

Ingredients for Braised Mackerel in Pepper Sauce (serves 3)

• 1kg mackerel
• 60g green peppercorns
• 4 cloves garlic
• 2 shallots
• 2 chillies
• 3 tbsp tomato sauce
• 1 tbsp chilli sauce
• 2 tbsp fish sauce
• 2 tbsp cooking oil
• A pinch of common seasonings (salt/ MSG/ sugar/ pepper)

How to Make Braised Mackerel in Pepper Sauce

Step 1: Prepare the mackerel to reduce fishy odour

• Rinse the mackerel and gut it.
• Rub the fish inside and out with a tablespoon of salt to neutralise the fishy odour.
• Rinse the fish again with clean water twice and set aside to drain.

Step 2: Prepare the other ingredients

• Peel and finely chop the garlic and shallots, and cut the chillies into pieces.
• Rinse the green peppercorns, then use a mortar and pestle to crush 20g of them; leave the remaining 40g whole.

Step 3: Make the pepper sauce

• Heat a pot over the stove, add 2 tablespoons of cooking oil, and sauté the chopped shallots, garlic, and chillies for about 2 minutes.
• Next, add 2 cups of water, green peppercorns (both crushed and whole), 1/3 tablespoon of MSG, 1/3 tablespoon of sugar, 1/2 tablespoon of fish sauce, 3 tablespoons of tomato sauce, 1 tablespoon of chilli sauce, and 40g of whole peppercorns. Stir the mixture well.

Step 4: Braise the mackerel in the pepper sauce

Place the mackerel in the pot with the sauce, cover, and simmer over low heat for about 50-60 minutes. Then, transfer the fish to a plate.

Final Product

Braised mackerel in pepper sauce is a delicious dish for any family. The mackerel is rich and buttery, while the pepper provides a subtle spiciness, making it a tasty treat for all.

Enjoy this braised mackerel with hot steamed rice or dipped in boiled vegetables for a mouthwatering experience.

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