Korean Grilled Mackerel Oily fish, such as mackerel, are strong-flavored and pair well with boldly seasoned glazes made from gochujang chile paste. The red, rich paste is so common in Korea that it is sold in virtually every supermarket in plastic containers ranging in size from about 2 cups to about 2 quarts. Normally the main ingredients are fermented soybeans ground with red chiles and powdered rice, plus a little salt and sweetener.
Chermoula. "Chermoula is a bold, garlicky, spicy sauce and marinade used all over Algeria, Morocco and Tunisia to spice up not only fish and seafood, but also poultry, meat and vegetables." There are two recipes here....one for oily fish (this would include Algerian sardines) and one for white fish.
The smoked mackerel flavour is really brought out in this warm and comforting gratin recipe with potato and cauliflower.
Sambal Fried Rice (Nasi Goreng Sambal Tumis)
Great recipe for Sambal Fried Rice (Nasi Goreng Sambal Tumis). I grew up with this and to this day it remains my favourite fried rice. This fried rice is best when paired with fish, specifically oily fish like Mackerel.