How to Make MACKEREL FISH IN TOMATO SAUCE recipe simplified. Better than canned Mackerel

mackerel

🥗Healthier: sardines

💰Cheaper: tuna

Sardines are rich in omega-3s and often more affordable.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: crushed tomatoes

Fresh tomatoes provide a vibrant flavor, while crushed tomatoes are budget-friendly.

Clean and wash the mackerel fillets and place them in a baking dish.

Season the mackerel with dried rosemary, fresh thyme, chili pepper, a tiny bit of Asian seasoning, soy sauce, and dried ginger. Mix well and set aside.

Chop onion, green pepper, ginger, garlic, and lemon and lime for zest.

Heat olive oil in a pan and add dried thyme, dried rosemary, and black peppercorns. Fry for about 1-2 minutes.

Add ginger and garlic to the pan and fry until fragrant.

Add chopped onions and apple to the pan and fry until slightly caramelized.

Add green pepper and one habanero pepper to the pan and continue frying until caramelized.

Transfer the mixture to a blender and blend until smooth.

Pour the blended sauce back into the pan, lower the heat, and rinse the blender with some water to add to the sauce.

Add tomato paste to the sauce and mix well, cooking on low heat for about 20 minutes, stirring occasionally.

Once the oil begins to rise to the top, season the sauce with salt, Asian seasoning, and soy sauce.

Gently place the seasoned mackerel fillets into the sauce, ensuring they are submerged.

Cover and poach the mackerel in the sauce for about 40-15 minutes on very low heat until cooked through and soft.

Turn off the heat and package the mackerel in containers for refrigeration or freezing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens