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Broccoli Stir Fry with Salted Mackerel

A quick and easy dish celebrating fresh broccoli and rich salted mackerel, delivering a comforting balance of flavors.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 3 servings
Course: Dinner, Main Course
Cuisine: Asian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Mackerel
  • 1 filet mackerel filet Choose fresh-filet mackerel or look for sustainable brands.
  • coarse sea salt, as needed Opt for sea salt for a more prominent flavor.
For the Stir Fry
  • 6 cloves garlic, smashed and roughly chopped Fresh garlic is key, imparting an aromatic warmth.
  • 2 oz cooked salted fish, chopped May substitute with additional mackerel or skip if unavailable.
  • 1 lb broccoli, cut into florets Fresh broccoli ensures a nice crunch; frozen works but adjust cooking time.
  • 1 tablespoon oyster sauce Go for a good-quality brand without artificial additives.
  • 1/2 tablespoon soy sauce Low-sodium soy sauce is a great option here.
  • 1 teaspoon sugar Just a hint to balance the flavors.
  • 2 Thai chilies, chopped, or ground white pepper Adjust spiciness to your taste!

Method
 

For the Salted Mackerel
  1. Pat the mackerel dry and sprinkle coarse sea salt generously on both sides. Refrigerate for 2 to 24 hours.
  2. Rinse off excess salt under cold water and pat dry with paper towels.
  3. Heat a skillet over medium-high heat and cook the mackerel for about 2 minutes on each side until it’s cooked through and has a crispy exterior.
For the Broccoli Stir Fry
  1. Cut the broccoli into bite-sized florets.
  2. In the same wok or skillet, heat a drizzle of oil and sauté half the broccoli flat side down for about 2-3 minutes until browned; remove and repeat with the remaining broccoli.
  3. Add chopped garlic and salted mackerel back into the pan, sautéing until the garlic turns golden and fragrant.
  4. Toss the broccoli back in along with oyster sauce, soy sauce, sugar, and a splash of water. Stir-fry for another minute or until well-coated and broccoli is tender yet crisp.
  5. Toss in chopped Thai chilies (or sprinkle ground white pepper), give it a final toss, and serve hot over jasmine rice.

Notes

Timing is key; make sure ingredients are ready before cooking. Store leftovers in an airtight container for up to 2 days.