Mackerel is one of my favourite fish. No doubt it taste really fishy. It is an oily fish and contains omega 3.
The supermarkets in UK first started selling Spanish mackerel that requires gutting. Years later it sold vacuum packed, gut removed. All I had to do is to cook it.
Now it sells roast vacuum packed mackerel. Just heat it up… The best part is the price… Cheaper than the raw ones. So convenient! That’s how it became a staple. Tried it with salads and dry noodles.
A week ago, I was offered small Indian Mackerel from a relative but I would need to clean it; removing scales and gut from it. The ‘aftermath’ of fish scale removal is horrendous. The cleaning process is such a nightmare. Fish scales are barely visible, sticks to everything and smells too..
Fortunately another relative helped to defreeze, clean and freeze it again. All I had to do is to defreeze and cook. Thank you!
I cooked it twice.
First round was marinating it with curry powder and salt then roasting it (roast + grill setting) for 20 minutes.
Second round was with tumeric and chilli powder. This time, I cut two slits as advised by Piglet so it will flavour the inside of the fish.
Both tasted yum. Maybe I can try other cooking methods next except deep fry. Steam? Braise?