Description
A warm and flavorful dish combining the earthy crunch of broccoli with the savory umami notes of salted mackerel.
Ingredients
Scale
- 1 mackerel filet
- Coarse sea salt, as needed
- 6 cloves garlic, smashed and roughly chopped
- 2 oz cooked salted fish, chopped
- 1 lb broccoli
- 1 tablespoon good oyster sauce
- 1/2 tablespoon soy sauce
- 1 teaspoon sugar
- 2 Thai chilies, chopped, or ground white pepper
Instructions
- Salt the Mackerel: Pat the mackerel dry with a paper towel and generously sprinkle coarse sea salt on both sides. Refrigerate for 1200 to 1440 minutes.
- Rinse and Sear: Rinse off excess salt, pat dry, and heat a pan over medium-high. Sear the mackerel for about 2 minutes per side until golden brown and crispy.
- Prep the Broccoli: Cut broccoli into florets. For even cooking, ensure there are flat sides on some pieces for browning.
- Brown the Broccoli: Heat a tablespoon of oil in a hot wok. Add half of the broccoli and sear until browned, about 2 minutes. Remove and repeat with the remaining broccoli.
- Stir Fry: In the same wok, add another tablespoon of oil. Toss in the garlic and chopped mackerel, sautéing until the garlic is golden—keep an eye on it to avoid burning!
- Combine Ingredients: Return the broccoli to the wok, adding the oyster sauce, soy sauce, sugar, and a splash of water. Toss everything together, and adjust cooking time based on your preferred broccoli texture.
- Finish Off: Add Thai chilies or sprinkle with ground white pepper before serving with fluffy jasmine rice.
Notes
For a vegetarian dish, substitute mackerel with tofu and adjust seasonings. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg