Crispy tamarind mackerel

Crispy tamarind mackerel


2 people made this

About this recipe: Mackerel is simmered in a delicious tamarind sauce and then fried till crisp and golden. Make sure that the mackerel is fresh. You can also, instead of frying, wrap the fish in banana leaves and barbecue.


Serves: 4 

  • 1 (1.5kg) whole mackerel, gutted and cleaned
  • 475ml water
  • 1 tablespoon tamarind soup base
  • 1 teaspoon fish sauce
  • 1 litre oil for frying

Prep:10min  ›  Cook:40min  ›  Extra time:1hr resting  ›  Ready in:1hr50min 

  1. Combine the mackerel, water, tamarind soup base and fish sauce in a pot over medium heat. Cover and simmer for about 15 minutes. Flip the fish, cover again and simmer another 15 minutes. Remove from heat and allow to sit, covered, for 1 hour.
  2. Heat oil in a deep-fryer or large saucepan to 175 degrees C. Remove the fish from the pot and pat dry with kitchen paper to remove as much excess moisture as possible.
  3. Fry the fish in the hot oil until golden brown, 7 to 10 minutes. Serve hot.

Tamarind soup base

Available online or in Asian shops. A popular brand is Knorr.

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