Recheado Bangdo/Stuffed Mackerel Recipe

Cooking Directions

• STEP 1.Clean and gut the mackerel, make slits on both sides, and marinate with salt and turmeric powder.
• STEP 2.Prepare the recheado masala paste by grinding together red chilies, garlic, ginger, vinegar, and spices.
• STEP 3.Stuff the mackerel with a mixture of onions, tomatoes, and the recheado masala paste.
• STEP 4.Heat oil in a pan and fry the stuffed mackerel until golden brown on both sides.
• STEP 5.Serve hot with steamed rice or bread.

Cooking Tips

• Make sure to clean the mackerel thoroughly and remove any scales or bones.
• Adjust the spiciness of the recheado masala paste according to your preference.
• For a smoky flavor, you can grill the stuffed mackerel instead of frying it.

Storage and Serving

• Leftover stuffed mackerel can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the leftovers in a pan or microwave until heated through before serving.
• Garnish with fresh coriander leaves and a squeeze of lemon juice for added freshness.