A lot of fish is salted and sun dried for use when fishing is not in season. These are used in various preparations. They do require an acquired taste to eat because of their flavour and smell. However, it is not a problem for those who have been eating dry fish from when they were kids. Using the dry fish in a salad is the best way to start out eating dry fish. The taste is more pleasant and colours of the salad make it appealing. Try this simple Dry Mackerel Salad. You can serve it as a side.
Serves: 4 to 6 Persons
Prep. Time: 10 Mins. + 60 Mins. (soaking)
Cooking Time: 10 to 12 Mins.
- Dry Mackerels – 2 big
- Onion (sliced) – 3 medium
- Tomatoes (cut into ½ & sliced) – 2
- Light Green Chillies (finely chopped) – 2 to 3
- Green Corriander Leaves (finely chopped) – 2 tbsp.
- Coconut Oil – 1 to 2 tbsp.
- Palm Vinegar – 2 tbsp. or to taste
- Sugar – a pinch
- Salt – ½ tsp.
Step 1: Chop off the heads and tails of the dry mackerels. Wash them and soak in sufficient water for an hour. After an hour, Take the mackerels and peel off their skin (optional – I do this to discard any residue sand).
Step 2: Heat a frying pan and add the coconut oil to it. Fry the mackerels on medium heat till well roasted and crisp. Transfer to a plate and let them cool a bit.
Step 3: When cooled, shred the mackerels, taking care to avoid the bones and keep aside. Discard the bones.
Step 4: Next mix all the chopped vegetables. Season with sugar, salt, vinegar and toss well. Finally add the shredded mackerel when you are just about to serve and toss.
You can substitute Palm Vinegar with Apple Cider Vinegar or Synthetic White Vinegar or even Lime Juice. Adjust quantity to taste.