6 entries for “mackerel” Showing
Waiting for a first cook
MalaysianAssam laksaThick rice noodles in a sour, spicy broth of flaked mackerel and tamarind, heaped with pineapple, cucumber, onion, mint and torch ginger flower, with sweet prawn paste on top.Tastes mild and brightBe its first cook →TeochewTeochew fish ballsWhite, bouncy balls of fish paste beaten by hand, cooked in simmering water and served in clear soup or with noodles.Tastes rich and saltyBe its first cook →FujianFuzhou fish ballsSmooth, springy balls of fish paste with a juicy pork filling, served in a light broth.Be its first cook →NigerianBoleRipe plantain, and often yam, roasted over coals until charred, served with grilled fish and a hot palm-oil pepper sauce.Tastes very hot and sweetishBe its first cook →BretonCotriadeThe Breton fishermen's stew: several kinds of fish simmered with potatoes and onions, the broth poured over bread and the fish eaten after with vinaigrette.Be its first cook →JamaicanRundownSalted or fresh mackerel simmered in coconut milk cooked down until it thickens, with tomato, onion, thyme and scotch bonnet.Tastes hot and richBe its first cook → That's everything for that word. The index stops when it runs out.