Braised Mackerel with Green Onions
by Simple cooking
Favorite
Difficulty
Easy
Time
30m
Serving
3
Mackerel, also known as balang fish and mackerel, is inexpensive but rich in unsaturated fatty acids. Regular consumption can lower cholesterol and reduce the risk of arteriosclerosis. It is a cheap and good product. The meat of mackerel is firm and can be cooked for a long time. It is suitable for various cooking methods such as salt roasting, frying, stewing or steaming. Adding a spoonful of sweet vinegar during cooking can not only enhance the umami taste, but also remove fishy and greasy. Generally, most of the mackerel sold online and in supermarkets are frozen, and the fishy smell is relatively strong. You can add salt and pepper to marinate to remove the fishy. If it is fresh mackerel, you can omit this step.
