Any simpler, this recipe will disappear into thin air. I love this dish in summer because it goes so well with a chilled dry white.
On the other hand, does anyone think mackerel smells more fishy than other fish? I know of people who would absolutely not eat this fish for any money.
- 1 medium size cutlet of Spanish mackerel
- A small pinch of cooking salt spread on each side of the fish
- A tablespoon of good quality curry powder and tumeric powder
- Fresh curry leaves (optional but definitely enhances this dish if available)
- Sprinkle salt and gently coat the fish with the mix of curry powder and tumeric powder on both sides.
- Heat a small amount of cooking oil until slightly smoking then gently slide the fish cutlet into the pan and cook on medium heat until the underside is golden brown.
- Flip the cutlet onto other side (only flip ONCE) and cook until golden brown.
- Serve cutlet hot with a side dipping sauce of fresh red chillies and soya sauce.
Tip: Make sure the pan is searing hot before adding the fish. This will ensure the fish is cooked evenly and will not absorb the excess oil.
2006 Villa Maria Sauvignon Blanc (Private Bin), Marlborough, New Zealand.
Sydneysiders are blessed with the availability of the freshest seafood all year round and the principle for cooking fresh seafood is simple ~ the fewer the ingredients the better.
The sweet and firm texture of this fish comes apart in its natural sections and is always disappears in no time.
I’m looking for recommendations of dipping sauce other than the chilli and soy sauce but the fish is seems so tasty in itself.
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