Crispy Steamed Whole Mackerel: A Juicy and Flavorful Delight
Nutritional value per serving
Calories300kcal
Carbs0gram
Fat15gram
Protein35gram
Ingredients
- whole fresh mackerel, cleaned and scaled (look for firm flesh and shiny eyes)1 piece
- fresh ginger, thinly sliced50 g
- spring onions (green onions), sliced3 stalks
- soy sauce (low sodium preferred)2 tbsp
- sesame oil1 tbsp
- vegetable oil or canola oil for frying2 tbsp
- salt1/2 tsp
- black pepper1/4 tsp
- lemon wedges (for serving)2 n/a
Discover how to make a juicy yet crispy steamed whole mackerel with this simple and safe recipe. Steaming mackerel keeps the fish moist and tender, while a quick pan-fry gives that irresistible crispy skin. This recipe requires basic ingredients, standard kitchen tools, and is perfect even for beginner cooks. It costs approximately $12 (or €11, £9, ₹900) for fresh, quality ingredients serving 2-3 people. The dish is high in protein (~300 kcal per serving), fits into a balanced diet, and takes about 40 minutes total including prep and cooking. The method prioritizes food safety by ensuring the internal temperature of the fish reaches at least 62°C (145°F), the FDA recommended safe temperature for fish, and provides guidance on avoiding cross-contamination. Enjoy your healthy and delicious seafood meal!
Preparation instructions
Prepare the Fish and Ingredients
1Rinse the whole mackerel under cold water and pat dry with paper towels. Season the fish inside and out with salt and pepper. Place thin slices of fresh ginger and some sliced spring onions inside the cavity of the fish to infuse flavor.
Prepare the Steamer
2Fill a large wok or deep pan with about 5 cm of water. Place a heatproof plate or steaming rack inside the wok/pan, making sure water doesn’t touch the plate. Bring water to a gentle boil over medium heat.
Steam the Mackerel
3Place the prepared mackerel on the heatproof plate. Scatter remaining ginger and spring onions on top of the fish. Cover tightly with a lid. Steam the fish for about 12-15 minutes, until the fish is cooked through and flakes easily with a fork. Use a food thermometer to confirm the thickest part of the fish reaches 62°C (145°F), ensuring it is safe to eat.
Heat Oil for Pan-Frying
4While the fish steams, heat the vegetable oil in a large non-stick skillet over medium-high heat until shimmering.
Pan-Fry for Crispy Skin
5Carefully transfer the steamed mackerel to the hot skillet. Fry each side for 1-2 minutes to crisp the skin. Turn gently to avoid breaking the fish. This quick step creates a delicious crispy texture contrasting the tender steamed flesh.
Add Soy Sauce and Sesame Oil
6Remove the fish from the pan and place on a serving plate. Drizzle the soy sauce and sesame oil over the fish for additional aroma and flavor.
Serve
7Garnish with lemon wedges and extra spring onions if desired. Serve immediately while hot for the best taste.
Cooking Tips
-If you don’t have a steamer, use a heatproof plate inside a large pot with a lid and some water at the bottom, ensuring the water does not touch the fish.
-Use a food thermometer to check the internal temperature, this ensures the fish is safely cooked without overcooking.
-Be gentle when handling the fish after steaming as it will be very tender and can easily fall apart.
-For extra flavor, add sliced garlic or chili into the cavity or on top of the fish.
-Avoid cross-contamination by using separate cutting boards for fish and vegetables and wash hands thoroughly after handling raw fish.
Equipment Needed
- Large wok or deep pan with a lid
- Heatproof plate or steaming rack
- Tongs or spatula
- Non-stick skillet
- Kitchen thermometer (recommended)
Grocery Shopping List
- [ ] Whole fresh mackerel (~1 lb) - approx. $8: Choose fish with clear eyes and shiny skin for freshness.
- [ ] Fresh ginger (around 50g) - approx. $1: Pick firm ginger without wrinkles.
- [ ] Spring onions (3 stalks) - approx. $1: Look for fresh, crisp green tops.
- [ ] Soy sauce (small bottle) - approx. $2: Opt for low sodium soy sauce to control saltiness.
- [ ] Sesame oil (small bottle) - approx. $3: A little goes a long way, choose pure sesame oil.
- [ ] Vegetable or canola oil - approx. $3 (if not in pantry): Use neutral oil with high smoke point.
- [ ] Lemon (2 wedges) - approx. $0.5: Fresh lemons add brightness.
Total estimated cost: $12.50 (prices may vary by location).
FAQ
How do I know when the mackerel is fully cooked?
The fish is done when it flakes easily with a fork and the internal temperature in the thickest part reaches 62°C (145°F). Using a food thermometer is the most reliable method.
Can I use frozen mackerel for this recipe?
Yes, but make sure to completely thaw the fish in the refrigerator before cooking. Pat dry thoroughly to avoid excess moisture during steaming.
What if I don’t have a steamer?
You can use a heatproof plate inside a large pot with a small amount of boiling water at the bottom. Ensure the water does not touch the plate and cover tightly to trap steam.
How do I avoid the fish sticking to the pan during crisping?
Make sure your pan and oil are hot before adding the fish and do not move the fish too soon. Using a non-stick skillet helps prevent sticking.
Can I add other flavors or herbs?
Absolutely! Garlic, chili slices, or fresh herbs like cilantro or parsley can be added inside the fish cavity or on top before steaming for extra aroma and flavor.