Recipe details are AI-generated from the video and may contain errors — for reference only.
Wash hands thoroughly after handling raw fish to prevent cross-contamination of bacteria.
Coat 600 grams of mackerel evenly with a little salt and lime juice to remove slime and fishy smell.
Watch out
Coat all parts of the fish evenly, otherwise the fishy smell will not be completely removed.
Slice 2 pieces of ginger, 2 pieces of turmeric, 2 pieces of galangal, and lemongrass thinly. Put them into a blender along with 5 bird's eye chilies, 5 candlenuts, 4 cloves of garlic, 9 shallots, and 0.5 tablespoon of coriander, then blend until smooth.
Watch out
Cut the spices into smaller pieces before blending so the blender blades do not jam.
Mix the blended spices into a bowl. Add 0.5 tablespoon of salt, 1 teaspoon of bouillon powder, 0.5 teaspoon of black pepper, 4 tablespoons of sweet soy sauce, lime juice, and 1 tablespoon of vegetable oil, then stir until the sauce is well combined and thickened.
Watch out
Mix the soy sauce and spices thoroughly, otherwise the flavor will be uneven when applied.
Use heat-resistant gloves when holding the hot pan handle to avoid burns.
Heat the grill pan, apply a sufficient amount of Blue Band margarine evenly on the surface until it melts.
local_fire_departmentMedium heatWatch out
Ensure the grill pan is hot enough before adding margarine so the fish does not stick.
Place 600 grams of mackerel one by one on the grill pan, then grill until half cooked.
local_fire_departmentMedium heatWatch out
Leave enough space between the fish so they are easy to flip.
Flip the mackerel gently after it is half cooked.
local_fire_departmentMedium heatWatch out
Flip gently, otherwise the fish flesh will easily break apart.
Apply the glaze evenly on the surface of each fish using a spoon.
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Brush evenly into the incisions of the fish so the flavor penetrates deeply.
Flip the mackerel back to the other side carefully.
local_fire_departmentMedium heatWatch out
Flip gently, otherwise the fish flesh will easily break apart.
Apply the glaze evenly on the other side until it covers the entire surface of the fish.
local_fire_departmentMedium heatWatch out
Ensure every fish is fully coated with glaze, otherwise the flavor will not be rich enough.
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