Quick & Easy Steamed Whole Mackerel: Tender, Flavorful, and Healthy
Nutritional value per serving
Calories300kcal
Carbs0gram
Fat15gram
Protein35gram
Ingredients
- Whole fresh mackerel (cleaned and gutted, skin on) - look for firm flesh and shiny eyes when buying fresh fish1 piece (about 450-500g)
- Fresh ginger - peeled and sliced thinly1 inch piece
- Green onions (scallions) - chopped2 stalks
- Soy sauce - low sodium recommended for healthier choice2 tbsp
- Sesame oil - toasted sesame oil adds great flavor1 tbsp
- Salt0.5 tsp
- Water (for the steamer)500 ml
Steaming whole mackerel is a quick, healthy, and flavorful way to enjoy fresh fish at home. This recipe guides you step-by-step through preparing and steaming the mackerel whole, ensuring it is cooked safely to a perfect, tender texture. The ingredients for this dish cost approximately $8 / €7 / £6 / ₹600, and the total caloric content per serving is about 300 kcal. This recipe suits a pescatarian diet, is easy in complexity, and takes just 25 minutes total including prep and cooking. You'll learn the best practices for food safety, including safe internal cooking temperatures, and tips to avoid cross-contamination. Optional variations and substitutions are included to tailor flavors to your liking.
Preparation instructions
Prepare the mackerel
1Rinse the whole mackerel under cold running water then pat dry thoroughly with paper towels. This prevents excess moisture and ensures even steaming. Sprinkle half teaspoon salt all over the fish, inside the cavity, and on the surface. Place thin slices of ginger inside the cavity and on top of the fish. This will infuse flavor while steaming. This step takes about 5 minutes.
Prepare the steamer
2Pour 500 ml of water into the bottom of a steamer pot or a large pot with a steaming rack. Make sure the water level is below the rack to avoid boiling the fish directly. Cover and bring the water to a boil over medium-high heat. This step takes about 5 minutes.
Steam the mackerel
3Place the mackerel on a heatproof plate that fits inside your steamer or pot. Arrange some green onions on top of the fish. Carefully place the plate onto the steaming rack. Cover with a lid and steam the fish for 10-12 minutes. The general rule is about 10 minutes per inch of thickness at the thickest part. Check the fish at 10 minutes to avoid overcooking.
Check for doneness and finish
4The fish is fully cooked when the internal temperature reaches 63°C (145°F) as checked with a food-safe instant-read thermometer inserted into the thickest part of the fish. The flesh should be opaque and flake easily with a fork. Once done, carefully remove the plate from the steamer. Drizzle 2 tablespoons soy sauce and 1 tablespoon sesame oil evenly over the fish for flavor. Serve immediately for the best texture and taste. This step takes about 2-3 minutes.
Cooking Tips
-Avoid cross-contamination by washing your hands, surfaces, and utensils immediately after handling raw mackerel.
-If you don’t have a steamer pot, use a large saucepan with a metal rack or an inverted heat-proof bowl to hold the fish above water.
-To add a fresh citrus twist, sprinkle some chopped fresh coriander and a squeeze of lime juice before serving.
-For a mild variation, replace soy sauce with tamari if gluten-free is needed.
-Use a fish spatula for gentle handling of the steamed fish to avoid breaking the delicate flesh.
Equipment Needed
- Steamer pot or large pot with steaming rack
- Heatproof plate that fits inside steamer
- Instant-read food thermometer
- Knife and cutting board
- Tongs or oven mitts for safe handling
Grocery Shopping List
- [ ] Whole fresh mackerel (around 450-500g) ($6): Choose fish with bright eyes and firm flesh that springs back when pressed.
- [ ] Fresh ginger (1 inch) ($0.50): Fresh ginger should be firm and smooth, avoid shriveled pieces.
- [ ] Green onions (2 stalks) ($0.50): Look for crisp, bright green stalks with no wilting.
- [ ] Soy sauce, low sodium (small bottle) ($2): Pick a reputable brand for better flavor.
- [ ] Toasted sesame oil (small bottle) ($3): Use sparingly, a little goes a long way.
Approximate total cost: $8
FAQ
How do I know when the mackerel is fully cooked?
The internal temperature should reach 63°C (145°F). The flesh should be opaque and flake easily with a fork. Using an instant-read thermometer is the safest way.
Can I use frozen mackerel for this recipe?
Yes, but thaw it completely in the refrigerator before cooking. Do not refreeze the fish after thawing for safety reasons.
What if I don't have a steamer?
You can use a large pot with a metal rack or an inverted heatproof bowl to hold the fish above boiling water and steam it.
Is it safe to steam fish with the skin on?
Yes, steaming fish with skin on helps keep it moist and prevents it from falling apart during cooking.