Pan Fried Mackerel With Misua And Tomato Tamarind Sauce
Pan Fried Mackerel With Misua And Tomato Tamarind Sauce
Get this quick and easy recipe by Malcolm Goh from Back to the Streets.
  • Difficulty Level Moderate
  • Technique Sauteing
  • Preparation Time 10 minutes
  • Cooking Time 15 minutes
  • Yield 4 servings
As seen on Back to the Streets
  • Mackerel
  • 4 Spanish Mackerel (120 grams each
  • 200 grams Misua noodles
  • Tomato Tamarind Sauce
  • 200 grams Tomato coulis
  • 50 grams Tamarind juice
  • 3 Garlic cloves (sliced)
  • 2 Shallots (sliced)
  • 1 Ginger (julienne)
  • 1 Lime
  • 1 sprig Mint
  1. Season the mackerel fillets with salt and pepper
  2. Pan fry with corn oil for 2-3 minutes on each side
  3. Blanch the misua noodles in boiling salted water for 30 seconds and drain well
  4. Sauté the garlic,ginger and shallots in butter until golden brown
  5. Add in the tomato coulis and tamarind juice. Add in the zest of 1 lime
  6. Simmer for 5 minutes. Season to taste with sugar, salt and pepper
  7. Add in sliced mint and stir in 1 tablespoon of butter
  8. Toss misua noodles with the sauce

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