Do you ever purchase a head of broccoli as a result of it is a wholesome vegetable that you just really feel you ought to eat…but no matter you find yourself making it, it is by no means actually that thrilling? Nicely, that is about to alter! This seemingly easy broccoli stir fry makes use of a secret weapon that provides a ton of oomph to this humble vegetable. It is so satisfying and stuffed with flavour that that is one facet dish that does not want a primary!
The key ingredient to raise your veggies
Prepared for the key? Salt-cured mackerel. And whereas which may sound fancy, sophisticated, or bizarre… it is extremely easy. You place salt on the fish…and that is it! You do not even have to make use of mackerel; it may be performed with different fish. Extra on that under.
The cured mackerel is used sparingly, a lot in the identical manner that bacon bits are used in small quantities so as to add salty umami bits to baked potato; or how chunks of salty feta cheese brighten up a Greek salad. That is the Thai model of that.
How Thai individuals use salt-cured fish
In Thailand you should purchase salt-cure mackerel (or salted mackerel) from any market. It is a quite common ingredient, and a staple in lots of households. Salt-curing is a standard strategy to protect fish in lots of cultures, and in Thailand that is normally performed utilizing king mackerel or brief Asian mackerel as a result of the agency flesh can maintain as much as the salting, and the outcome has a beautiful chew. It really works completely although with any type of mackerel or different firm-flesh fish reminiscent of salmon or cod.
Most usually you may see salted fish served with plain congee, utilized in salted fish fried rice, or added to a Chinese language broccoli stir-fry; which is the place I received the thought for this broccoli model. We additionally use it in a pasta dish, and is the inspiration behind my chilli garlic noodles recipe, which is wonderful if you have not checked it out but!
Why it is best to have salt-cured fish in your fridge
Having salt-cured fish in your fridge makes it tremendous simple so as to add just a little salty, umami deliciousness to so many issues. It really works significantly nicely in including complexity to issues which may in any other case be reasonably easy tasting. Some examples of issues I’ve added salted fish to are: veggie stir fry, fried rice, fried noodles, pasta dishes, scrambled eggs, congee, and mashed potatoes. (Notice: All the time break the fish up into little chunks when including to any dish.)
What would YOU add salt-cured fish to? Share it with me within the feedback under!
In Thailand you possibly can see salt-cured mackerel bought in brine, in oil, or as semi–dried steaks. Due to the excessive salt content material it will final a very long time in your fridge, and the saltier the fish, the longer it’ll preserve. For my do-it-yourself model I wish to make it much less salty in order that I can use extra of it, however which means it will not final so long as those you purchase (regardless that I’ve but to see it go unhealthy in my fridge even after a number of weeks!)
Elements You may Want
Listed here are all of the components you may want…so easy!
This is a chicken’s eye view of the method, however make sure you try the full video tutorial within the recipe card under to make sure success!
Professional Tip: Do not Over-Cook dinner Salted Fish!
As I harassed within the video, whenever you add the chopped salted fish to the wok you is perhaps inclined to prepare dinner them for a very long time to get them good and crispy. Whilst you CAN do this, remember the fact that that may make the fish even saltier, since you’ll be drawing out a whole lot of moisture from the fish; concentrating the salt. If you wish to make the fish crispy, salt it just for a number of hours and minimize into chunks larger to permit for this.
Regularly Requested Questions
Anyplace between 2-24 hours relying on how salty you need the fish. Historically it’s fairly closely salted, because the fish is being preserved – so that might take at the very least 24 hours. I personally desire it much less salty, so I do it for between 12-24 hours.
*The saltier the fish, the much less you should utilize within the dish and the smaller it’s a must to chop the fish, however the longer it’ll final.
Should you’re not able to prepare dinner the fish after it is performed curing, rinse the surplus salt with chilly water, pat dry, and preserve it within the fridge till prepared to make use of.
Mackerel has a robust fish flavour and agency flesh that I believe works greatest for this. However I’ve tried it with nice success with salmon; which is my fish of alternative when making salted fish fried rice attributable to it is fairly shade. I’ve not tried salting some other fish, however in principle any type of agency flesh fish (like cod) ought to work. I would not go together with something too costly for this although!
Any type of salt will work, however I discover that coarser grain salt reminiscent of kosher salt or sea salt makes issues simpler – principally as a result of the grains keep on the fish nicely, and you’ll clearly see how a lot salt has been utilized. I used desk salt within the video (cuz I forgot the coarse salt!), which works tremendous, however as you possibly can see the spherical grains wish to roll off the pores and skin and it is tougher to see how a lot has been used.
You do not have to, technically. On this recipe you possibly can simply chop the fish uncooked and prepare dinner it immediately within the stir fry. However I at all times prepare dinner my fish after it is performed curing and I retailer it within the cooked state as a result of: 1) cooked fish lasts longer, and a pair of) it is extra handy as a result of I can simply break off just a little bit and add it to something with out having to prepare dinner it.
Completely! I’ve used broccoli actually as a demo vegetable, and likewise as a result of historically this dish is completed with Chinese language broccoli, so the flavour combo works very nicely. However some other cruciferous veggie reminiscent of brussels sprouts, kale or cauliflower may even work fantastically – and in fact you possibly can add it to any type of veggie stir-fry!
Like salt-cured fish? You’d additionally love these!
Earlier than you begin, make sure you watch the video tutorial to make sure success! I at all times embrace little ideas and tips not talked about within the weblog submit. The video is within the recipe card under, however you too can watch it on YouTube!
Broccoli Stir Fry with Salted Mackerel
Salt-cured mackerel is an easy ingredient that may considerably elevate the common-or-garden broccoli or some other vegetable you wish to stir fry! Make the cured fish forward of time and preserve it within the fridge for a quick and scrumptious wholesome dish!
- You should use one other firm-flesh fish reminiscent of salmon.
- For the salted fish, the quantity given will be adjusted in response to how salty the fish is. So when you prepare dinner the fish, it is vital to style for saltiness, and if it is extremely salty, be at liberty so as to add much less. You may at all times add extra after the very fact, however you possibly can’t repair a dish that is too-salty!
All my recipes include step-by-step video tutorials with further ideas not talked about within the weblog submit, so ensure you watch the video to make sure success. Should you get pleasure from them, think about subscribing to the YouTube Channel to not miss an episode. Thanks!
For the salt-cured mackerel
Pat the mackerel dry, then generously salt the filet on each side; you want simply a good blanket of salt that doesn’t instantly disappear, there is no such thing as a must drown the fish in salt. Refrigerate for anyplace between 2-24 hours, relying on how salty you need it. The saltier it’s, the longer it’ll final, however the much less you should utilize in a recipe, and so will probably be extra like a condiment. The one I used within the video was salted for about 16 hours.
1 mackerel filet, coarse sea salt
As soon as the fish is completed, rinse off the surplus salt with chilly water and pat dry.
Pan sear the fish over medium excessive warmth on each side till absolutely cooked, about 2 minutes per facet. That is now prepared to make use of and will be stored within the fridge for at the very least a number of weeks.
For the Broccoli Stir-Fry:
Lower the broccoli into florets, ensuring that every floret has a flat facet in order that it might brown successfully.
1 lb broccoli
Style your cured fish and chop into small chunks in response to how salty it’s. The saltier it’s, the smaller you need to chop it in order that it isn’t overpowering in every chew.
2 oz cooked salted fish
Place a wok or a big skillet over excessive warmth and add sufficient oil to coat the underside. With out having to attend for the oil to warmth up, put about half of the broccoli in and organize them into 1 layer, turning all of the items flat-side down. Let the broccoli sear till a lot of the items have developed some good browning, then take away them from the pan. Repeat with the opposite batch and take away them from the pan.
In the identical wok, flip the warmth on to medium and add not more than 1 Tbsp of oil (the broccoli is harbouring some oil from searing already) then add the garlic and the chopped mackerel. Saute till the smallest bits of garlic flip golden.
6 cloves garlic
Flip the warmth as much as excessive then add the broccoli, oyster sauce, soy sauce, sugar and a splash of water and toss till the broccoli is completed to your liking – including a splash extra water if it dries up too rapidly.
1 Tbsp good oyster sauce, ½ Tbsp soy sauce, 1 tsp sugar
As soon as the broccoli is completed, toss within the Thai chilies or white pepper, then flip off the warmth. Serve with jasmine rice.
2 Thai chilies, chopped, or some floor white pepper