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What you need:

2 whole mackerel, filleted
2 heaped tbsp apricot jam
1 or 2 chilies, chopped
500 ml white wine vinegar
2 cloves garlic, chopped

What to do:

To make the Blan Tjang

Mix together the apricot jam, chilies, garlic and vinegar together and set to one side.

On a preheated saucepan  pan, sear the mackerel fillets on each side and cook for a minute turning over once during cooking.

Once cooked remove the mackerel and place on a baking tray.

Spread the Blan Tjang mix over the mackerel and place under the grill for 4-5 minutes until a nice glaze appears and the fish is just cooked making sure you don’t overcook them and make sure it’s still nice and moist.

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