Mackerel in Tomato Sauce

Mackerel in tomato sauce is a simple and delicious sauce that can be eaten with a variety of side dishes. Mackerel is consumed worldwide and is one of the most frequently eaten fish in Nigeria. Imported frozen, mackerel is popularly called ‘Ice-fish’. It is an oily fish and a good source of omega 3 fatty acid. It is also called scumbia in Nigeria.

Mackerel pairs well with a lot of Nigerian dishes e.g. Okro soup, egusi soup, tomato stew, abacha, beans porridge etc.

This sauce is cheap and easy to make. If you are stumped for meal ideas, this is good enough for both casual and fine dining, it all depends on presentation.

To make Mackerel in Tomato sauce

1/4 cup flour
1 teaspoon dry ground fennel seeds* or dry thyme
1/2 teaspoon white pepper
1/2 teaspoon chili
500g mackerel
2 tablespoons vegetable oil
3-5 tomatoes, seeded and diced
1/2 cup finely chopped spring onions
1/4 teaspoon garlic powder
1 scotch bonnet (fresh pepper)
1 seasoning cube
salt

Cut out the flesh of the mackerel (fillet), and remove the tiny bones.

Cut it into cubes, set aside.

In a bowl, mix the flour, fennel or thyme, salt and pepper together.

Coat the cubed mackerel very well with the flour mix.

Place in the refrigerator for 10 minutes.

Put one tablespoon vegetable oil in a frying pan over medium heat and saute the fish until pale golden.

Remove from the pan and set aside.

Wash and remove the seeds of the tomatoes.

Chop tomato, spring onions and pepper.

In the same frying pan, add 1 tablespoon vegetable oil.

When hot add tomatoes, spring onions, garlic powder, pepper, seasoning cube and salt.

Stir well, lower the heat to a simmer and cook for about 5 minutes.

Put the fish cubes into the tomato sauce, stir and cook for 3 minutes.

Cover the pan. Let simmer for 2 minutes. Taste, correct seasoning and take off the heat.

MACKEREL IN TOMATO SAUCE WITH OVEN ROASTED SWEET POTATOES

Serve with rice, yam, plantain, bread, cornbread, sweet potato etc.

Note:

You can use any firm-fleshed fish of your choice.
If you are cooking this dish for fine dining or pretty presentation, take the time to blanch and remove the skin of the tomatoes. It will look untidy with strings of skin in the sauce. On the other hand, you can use pre-skinned canned tomatoes.