Mackerel has become our current favourite fish. We don’t get this fish in Malaysia but we get the cousin Ikan Kembung (Indian mackerel) which is smaller and has a lot of bones.
I have been thinking of making many dishes with the Atlantic mackerel including Ikan Sumbat (stuffed fish) and Asam Laksa (sour based fish soup with udon like noodle). Today I had accidentally made this sambal fish because I was too lazy to google recipes online. The baked mackerel turned out surprisingly delicious. The dish is to be served with white rice and other side dishes if you like, I often have three different dishes with my rice.
Ingredients (for 2-4):
- 1 mackerel – filleted
- 2 red chili – seeded
- 3 cloves garlic
- 1 shallot
- 7-8 small cherry tomatoes – you can replaced with other tomato, reduce the quantity
- 1/2 teaspoon fennel seed – grind into powder in pestle and mortar
- 1 teaspoon dried chili flakes
- 1 teaspoon tamarind paste
- 1 knife point of shrimp paste
- 10 dried prawns – soften in warm water
- 1/2 tablespoon soy sauce
- 1/2 teaspoon of salt
- Aluminium foil
- Add items in blue into the food processor and process into fine paste.
- Apply half the paste onto the aluminium foil and put the mackerel fillets on the paste.
- Cover the mackerel fillets with the remaining half of the paste and seal the foil tight by folding the edges together.
- Put it in oven for 25 minutes at 250 celsius degree.
With this small amount of chili used in the paste, the dish does not turn out too spicy. If you like really spicy food, then add more chili to the paste.