Pan-Fried Mackerel (家常便饭 – 香煎鲭鱼)

Simple recipes can last a lifetime. Sometimes, when I eat plain rice, I like to eat it plain and simple, without much of a fuss. Having simply-prepared dishes like these pan-fried mackerels could elevate the taste of rice without fail.

I usually love my fish steamed than fried, not because fried fish aren’t nice, but more because it’s a lot more troublesome to eat. I’ll need to use my fingers to pluck off the meat from the bones. But if somebody offers to get them off the fish for me, I’ll happily devour them with no grumbles at all.


  • Mackerel fillets (tenggiri): 3 small fillets
  • Tumeric powder: 1 tsp
  • Salt: 1/2 tsp
  • Oil: 3 tbsp
  • Sesame oil: 1 tbsp
  • Water: 1/2 cup
  • Dark soy sauce: 3 tbsp
  • Sugar: 1 tbsp
  • Ground white pepper: 1 tsp


  1. Rub mackerel fillets with tumeric powder and salt. Leave to marinate for 10min.
  2. Heat oil in wok. Pan-fry mackerel till light brown on each side. Set in serving dish.
  3. Remove excess oil from pan. Add sesame oil into saucepan.
  4. Add in water, dark soy sauce, sugar and white pepper. Bring to boil, then remove from heat.
  5. Pour gravy onto fish to serve.

2 – 3 persons

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