Broccoli Stir Fry with Salted Mackerel

Method9 steps

1. 1

   Step 1: Pat the mackerel dry, then generously salt the filet on both sides; you need just an even blanket of salt that doesn’t immediately disappear, there is no need to drown the fish in salt. Refrigerate for anywhere between 2-24 hours, depending on how salty you want it. Longer curing makes it saltier, so use less in the stir-fry if needed; very salty fish works more like a condiment. The one I used in the video was salted for about 16 hours.

   Refrigerate salted mackerel · 960 minUses 1 mackerel fillet · coarse sea salt (as needed)

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   Step 2: Once the fish is done, rinse off the excess salt with cold water and pat dry.

   Uses mackerel refrigerated under salt for two to twenty-four hours

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   Step 3: Pan-sear the cured fish over medium-high heat on both sides until fully cooked, about 2 minutes per side. Use the cooked fish for the stir-fry and refrigerate any remainder promptly.

   Sear salted fish both sides · 4 minUses salt cured mackerel rinsed and patted dry

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   Step 4: Cut the broccoli (1 lb) into florets, making sure that each floret has a flat side so that it can brown effectively.

   Uses 1 lb broccoli

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   Step 5: Taste the cooked salted fish and measure about 2 oz for the stir-fry, using less if very salty. Chop into small chunks; the saltier the fish, the smaller the pieces should be.

   Uses use up to 2 oz of the homemade cooked salted fish, adjusted to saltiness

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   Step 6: Place a wok or a large skillet over high heat and add enough oil to coat the bottom. Without having to wait for the oil to heat up, put about half of the broccoli in and arrange them into 1 layer, turning all the pieces flat-side down. Let the broccoli sear until most of the pieces have developed some nice browning, then remove them from the pan. Repeat with the other batch and remove them from the pan.

   Uses enough oil to coat pan for broccoli · one pound broccoli cut into florets with flat sides for browning

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   Step 7: In the same wok, turn the heat on to medium and add no more than 1 Tbsp of oil (the broccoli is harbouring some oil from searing already) then add the garlic (6 cloves) and the chopped mackerel. Saute until the smallest bits of garlic turn golden.

   Uses 6 cloves garlic (smashed and roughly chopped) · up to 1 tbsp oil, only as needed · the measured cooked salted mackerel chopped fine according to saltiness

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   Step 8: Turn the heat up to high then add the broccoli, oyster sauce (1 Tbsp), soy sauce (½ Tbsp), sugar (1 tsp) and a splash of water and toss until the broccoli is done to your liking - adding a splash more water if it dries up too quickly.

   Uses 1 Tbsp good oyster sauce · ½ Tbsp soy sauce · 1 tsp sugar · water as needed, a splash at a time · both batches of browned broccoli · garlic and chopped cooked mackerel sauteed until garlic starts golden

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   Step 9: Once the broccoli is done, toss in the Thai chilies (2) or white pepper, then turn off the heat. Serve with jasmine rice.

   Uses 2 Thai chilies, chopped, or some ground white pepper · cooked jasmine rice for optional serving · broccoli cooked to liking with fish and sauces