Having the strongest flavour among its cousins in the mackerel family, Korean Mackerel (Tat Pan) has become all Pontian folks’ favourite!
Korean Mackerel has a high fat content and when it’s raw, it’s firm and brown; once it’s cooked, it becomes creamy and white.
How To Make: Indonesian Style Assam Tenggiri
- 6 Spanish mackerel steak, 1/2 inch thick each, total weight 600-700 gram.
- juice of 1 lime
- 1 teaspoon salt
- 2 tablespoon oil
- 2 bay leaves
- 3 tomatillos
- 750 ml coconut milk
- 1 tablespoon salt
- 1/2 tablespoon sugar
- tamarind solution
- 4 red Thai chilies
- 4 red anaheim chilies
- 8 shallots
- 3 cloves garlic
- 1 inch kaempferia galangal
- 1 inch turmeric
- 1/2 inch ginger
- 1/2 inch galangal
- Marinate fish with lime juice and salt, set aside for 15 minutes.
- Heat oil in a pot and sauté spice paste, bay leaves, and tomatillos until fragrant, about 3 minutes.
- Add coconut milk, mix well, and bring to a boil.
- Add the fish, salt, sugar, and tamarind solution. Cook uncover, until the fish is cooked and the sauce is slightly thickened and reduced, about 15 minutes.
Also Try: Roasted Mackerel with Garlic & Paprika