Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Marinate 600 grams of mackerel fillets with 2 tablespoons of gochujang, 1 tablespoon of lime juice, 1 teaspoon of turmeric powder, and 1/2 teaspoon of salt for 30 minutes.

2. 2

   Heat 2 tablespoons of coconut oil in a large skillet over medium-high heat, then carefully sear the marinated mackerel fillets for 3 to 4 minutes per side until golden brown and cooked through.

3. 3

   In the same skillet, reduce the heat to medium and add 1 chopped red onion, 1 tablespoon of ginger paste, 1 tablespoon of garlic paste, 2 sliced green chilies, 5 curry leaves, 1 small cinnamon stick, and 1 piece of pandan leaf if available, sautéing for 3 to 4 minutes until fragrant.

4. 4

   Stir in 1 tablespoon of Sri Lankan roasted curry powder and an additional 1/2 teaspoon of salt, cooking for 1 minute until fragrant.

5. 5

   Pour in 400 milliliters of full-fat coconut milk and 1 teaspoon of sugar, bringing the sauce to a gentle simmer for 5 minutes until it slightly thickens.

6. 6

   Gently nestle the pan-seared mackerel fillets into the simmering coconut ginger sauce and continue to cook for another 3 to 5 minutes, allowing the fish to absorb the flavors.

7. 7

   Serve the Pan-Seared Gochujang Mackerel with Coconut Ginger Sauce immediately, garnished with fresh cilantro if desired.