Gallery
Pan-Seared Mackerel with Calamansi
This dish offers a bright and refreshing taste as the sour flavor of calamansi pairs perfectly with the mild sweetness of the mackerel creating a delightful contrast. The fish becomes tender and flaky while staying moist giving it a soft texture that is easy to enjoy. It makes for a quick yet wonderful meal that […]
- Prep
- 5m
- Cook
- 1m
- Total
- 6m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Pan-Seared Mackerel with Calamansi
| Ingredient | Amount |
|---|---|
| Mackerel fillets | 250g (2 fillets) |
| Calamansi (small limes) | 7 as needed |
| Salt | 7g |
| Black pepper | to taste |
- Mackerel fillets250g (2 fillets)
- Calamansi (small limes)7 as needed
- Salt7g
- Black pepperto taste
Cooking StepsHow to cook Pan-Seared Mackerel with Calamansi step by step
-
Step 1Thaw the mackerel in a water bath, then pat both sides dry with paper towels.
-
Step 2Evenly rub 7g of salt over both sides of the fish, then sprinkle black pepper on both sides. Marinate for about 1 hour.
-
Step 3Remove the stir paddle from the smart wok. Rub the bottom of the wok with ginger slices where the fish tends to stick. Add enough oil to cover the bottom, place the fish in skin-side up, set to “stir-fry” mode for the default 4 minutes, and start cooking.
-
Step 4After the timer beeps, wait 10 seconds before opening the lid (to prevent oil splatter). Flip each fillet and cook for another 4 minutes.
-
Step 5While the fish cooks, wash the 7 calamansi and cut each in half. When the timer beeps again, wait 10 seconds before opening the lid. Transfer the fish to a plate, squeeze calamansi juice over it, and serve.
Pan-Seared Mackerel with Calamansi
This dish offers a bright and refreshing taste as the sour flavor of calamansi pairs perfectly with the mild sweetness of the mackerel creating a delightful contrast. The fish becomes tender and flaky while staying moist giving it a soft texture that is easy to enjoy. It makes for a quick yet wonderful meal that […]
Ingredients
- 250g (2 fillets) Mackerel fillets
- 7 as needed Calamansi (small limes)
- 7g Salt
- to taste Black pepper
Instructions
-
Thaw the mackerel in a water bath, then pat both sides dry with paper towels.
-
Evenly rub 7g of salt over both sides of the fish, then sprinkle black pepper on both sides. Marinate for about 1 hour.
-
Remove the stir paddle from the smart wok. Rub the bottom of the wok with ginger slices where the fish tends to stick. Add enough oil to cover the bottom, place the fish in skin-side up, set to “stir-fry” mode for the default 4 minutes, and start cooking.
-
After the timer beeps, wait 10 seconds before opening the lid (to prevent oil splatter). Flip each fillet and cook for another 4 minutes.
-
While the fish cooks, wash the 7 calamansi and cut each in half. When the timer beeps again, wait 10 seconds before opening the lid. Transfer the fish to a plate, squeeze calamansi juice over it, and serve.
