Serves 6
45 min
Fried Spanish Mackerel with Cilantro Sauce
Recipe GLPR95b0f44ac962a1
Crispy-skinned Spanish mackerel fillets served with a vibrant cilantro-infused sauce made with garlic, chiles, and aromatic shallots. The sauce combines fresh lime juice, fish sauce, and rendered pork fat for a rich, balanced flavor that complements the delicate fish perfectly.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
5 garlic cloves, thickly sliced
3 Thai chiles or large jalapeño, thickly sliced
3 medium shallots, 1 thickly sliced and 2 thinly sliced
3 tablespoons sugar
3 cups packed cilantro leaves and small sprigs
3 tablespoons Asian fish sauce
3 tablespoons fresh lime juice
⅓ cup water
4 ounces fresh pork fat, diced small, or rendered lard
6 6-ounce Spanish mackerel fillets with skin
salt
freshly ground pepper
Directions
If using fresh pork fat, render it gently in a small saucepan over medium-low heat, stirring occasionally, until melted and the solids begin to brown, about 8 to 10 minutes. Strain and set aside. You should have approximately 1/2 cup of fat.
In a mortar and pestle or small food processor, combine the garlic, chiles, and the 1 thickly sliced shallot. Pound or pulse until a coarse paste forms.
Transfer the paste to a small saucepan and add the sugar. Cook over medium heat, stirring frequently, until the mixture is fragrant and begins to caramelize, about 3 to 4 minutes.
Add the cilantro, fish sauce, lime juice, and water to the pan. Stir well to combine and cook for another 2 minutes until the cilantro begins to soften. Remove from heat and let cool slightly. Stir in the rendered pork fat until well incorporated. Set the sauce aside.
Pat the mackerel fillets dry with paper towels. Season both sides generously with salt and freshly ground pepper.
Heat a large skillet or two smaller skillets over medium-high heat until very hot. Working carefully, place the mackerel fillets skin-side down in the dry pan. Do not add oil—the fish's natural oils and rendered pork fat will cook them.
Cook the fillets skin-side down for 5 to 6 minutes without moving them, until the skin is golden and crispy and the fish is cooked through to an internal temperature of 145 degrees Fahrenheit at the thickest part.
Using a spatula, carefully transfer the mackerel fillets to a serving platter, skin-side up. Spoon the cilantro sauce around the fillets or serve it on the side. Garnish with the thinly sliced shallots and serve immediately while the fish is still warm.
