Gallian Smoked Mackerel Sauce

Ingredients

• 2 pieces Smoked mackerel (Cut each fish into 4 pieces)
• 3 tablespoons Sunflower oil (For frying and cooking vegetables)
• 2 pieces Medium onions (Thinly sliced)
• 3 pieces Garlic cloves (Crushed or finely chopped)
• 3 pieces Vietnamese chilies (Spines removed if you prefer less heat)
• 2 tablespoons Ginger paste (Fresh or store-bought paste)
• 2 cans (400 g) Canned crushed peeled tomatoes (Undrained)
• 2 tubes Concentrated tomato puree (About 70 g each)
• 2 teaspoons Shrimp powder (Adds a marine umami flavor)
• 1 teaspoon Curry powder (Mild, adds depth)
• 1 teaspoon Dried thyme
• to taste taste Salt
• to taste taste Black pepper

Instructions

1. Prepare the ingredients

   Thinly slice the two onions, chop the three garlic cloves, cut the Vietnamese chilies and prepare the ginger paste.

   Time: PT10M

2. Cut the smoked mackerel

   Cut each smoked mackerel fillet into four equal pieces and lightly season with salt and pepper.

   Time: PT5M

3. Brown the fish

   Heat 2 tablespoons of sunflower oil in a pan over medium heat. Add the mackerel pieces and brown them 3‑4 minutes on each side, then remove and set aside.

   Time: PT7M

4. Sauté the onions

   In a saucepan, heat 1 tablespoon of oil, add the sliced onions and sauté until they become translucent.

   Time: PT5M

5. Blend the chilies and ginger

   In the blender, combine the chilies, ginger paste and a splash of water. Blend until a smooth paste forms.

   Time: PT5M

6. Add tomatoes and spices

   Pour the chili‑ginger paste into the saucepan, add the two cans of crushed peeled tomatoes, thyme, curry powder, tomato puree and mix well.

   Time: PT10M

7. First covered cooking

   Cover the saucepan and let simmer 10‑15 minutes over medium heat.

   Time: PT12M

8. Long cooking

   Reduce the heat slightly and continue cooking 30‑40 minutes over medium heat, stirring occasionally.

   Time: PT35M

9. Incorporate shrimp powder

   Add 2 teaspoons of shrimp powder, mix well and cook for another 10 minutes.

   Time: PT10M

10. Add the smoked mackerel

    Re‑incorporate the browned mackerel pieces into the sauce, heat gently for 5 minutes without stirring vigorously.

    Time: PT5M

11. Finishing and serving

    Adjust seasoning, remove from heat and serve hot with rice, couscous or bread.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

20 g

Carbohydrates

15 g

Fat

12 g

Fiber

3 g

Ingredient Substitutions

• Instead of Smoked mackerel: Smoked salmon, Smoked trout
• Instead of Sunflower oil: Canola oil, Peanut oil
• Instead of Medium onions: Shallots
• Instead of Garlic cloves: Garlic powder
• Instead of Vietnamese chilies: Bird's eye chili, Jalapeño
• Instead of Ginger paste: Fresh grated ginger
• Instead of Canned crushed peeled tomatoes: Fresh crushed tomatoes
• Instead of Concentrated tomato puree: Canned tomato concentrate
• Instead of Shrimp powder: Shrimp stock powder
• Instead of Curry powder: Garam masala, Turmeric powder
• Instead of Dried thyme: Herbes de Provence

Equipment Needed

• Chef's knife
• Cutting board
• Pan
• Pot
• Immersion blender or blender
• Wooden spoon
• Measuring spoons
• Measuring cups
• Ladle (optional)

Critical Steps — Do Not Skip

• Brown the fish without overcooking (step 3).
• Simmer the sauce covered during the first cooking (step 7).
• Incorporate the mackerel without breaking it (step 10).

Chef Tips from the Video

• Use high‑quality smoked mackerel for a more intense flavor.
• A splash of lime or yellow lemon juice just before serving adds a nice freshness.
• Garnish with chopped fresh cilantro or flat‑leaf parsley for color.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3 to 4 days.

Freezer: Can be frozen for 1 month, thaw in the refrigerator before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The sauce can be prepared the day before; reheat gently and add the fish just before serving.
• Keep the shrimp powder separate and add it at the final cooking stage to preserve its aroma.