Steamed Mackerel in Rice Cooker
Ingredients
| Ingredients | Quantity |
|---|---|
| Mackerel fish | 2 whole fish |
| Onion | 1 medium, sliced |
| Shallots | 3 cloves, sliced |
| Garlic | 3 cloves, sliced |
| Tomato | 1, sliced |
| Fresh ginger | Thinly sliced, as needed |
| Lemongrass | 1 stalk |
| Bay leaves | 2 leaves |
| Galangal | As needed |
| Fresh lime juice | 1 lime |
| Salt | To taste |
Steps
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Prepare the Fish: Rinse the mackerel fish thoroughly under cold water. Once clean, coat with fresh lime juice and a pinch of salt. Set aside for a few minutes to let the flavors meld.
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Chop and Slice Aromatics: Slice the onion, shallots, garlic, tomato, galangal, ginger, and lemongrass. These aromatic ingredients will infuse the fish with a lovely flavor as it steams.
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Assemble in Steaming Tray: Lay the mackerel in a steaming-safe dish, followed by layering all the sliced ingredients on top. Add the bay leaves for an added depth of flavor.
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Steam in Rice Cooker: In the rice cooker, add water in the bottom tray for steaming. Once the water reaches a rolling boil, place the dish with the fish and aromatics on the steamer tray above the boiling water. Cover and steam until the fish is fully cooked and tender, approximately 15-20 minutes.
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Serve and Enjoy: Once cooked, remove the fish from the rice cooker. Carefully plate and serve warm as a fresh, fragrant, and healthy main course.
Perfect as an entrée, this steamed mackerel is as simple as it is flavorful, using minimal equipment and bringing out natural, aromatic flavors that perfectly complement the fish.
