Nonya Mackerel

With roots from the Chinese-Malay, Nonya Mackerel celebrates the melting pot Malaysia has to offer. 

Think crunchy peanut brittle with the savoury hum of curry leaves and the tropical taste of coconut. All on top of tender, fresh mackerel. 

Traditionally, the mackerel is stuffed with the mixture before placing it on top of a charcoal barbeque. But since we can't always have pleasant weather we've created a more accessible version of this wonderfully fragrant fish that can be enjoyed throughout the whole year. Never cooked whole fish before? This recipe works well for mackerel fillets too.
Naturally gluten-free
Serves 6
  • 2 Thai shallots, diced
  • 4 garlic cloves, minced
  • 3 tbs coconut milk
  • 2 tbs desiccated coconut
  • 1 1/2 tsp Belacan (fermented shrimp paste)
  • 2 bars peanut crisp
  • 2 tbs cooking oil (use rice bran oil for a healthier alternative)
  • 6 curry leaves
  • 1 tsp fish sauce
  • 1 tsp light soy sauce
  • 5 tsp water
  • 1 tbs fish curry powder or turmeric powder
  • 2 whole mackerel, gutted, scaled and pat dry
  • 3/4 cucumber, sliced
What to do:
  1. Preheat the oven to 180 degrees
  2. Pat the turmeric or curry powder onto both sides of the mackerel
  3. Over medium heat, heat a large wok with the oil then add the mackerel
  4. Cook the fish for 2 minutes on each side then set the fish aside
  5. Using the same wok, reduce to low heat, add the shallots and curry leaves then cook for 1 minute or until fragrant
  6. Add the rest of the ingredients (including the water) then cook for 3 minutes
  7. Pour over the mackerel then pop it in the oven for 7 minutes
  8. Garnish with sliced cucumbers

Sourcing Specialist


Reciting the first five minutes of Shrek while eating a plate of nasi lemak is something I am proud of.

back to archive