Filipino Mackerel Stewed in Tomatoes (Kinamatisang Alumahan)
Filipino Mackerel Stewed in Tomatoes (Kinamatisang Alumahan)
Ingredients
- 1 1/2 pounds mackerel, cleaned, gutted, and cut into 2-inch thick steaks
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1 red onion, medium, chopped
- 4 roma tomatoes, medium, chopped
- 2 tablespoons fish sauce (patis)
- 1 cup water
- 1/2 cup green long beans, cut into 2-inch pieces (optional)
- 1 green chili, sliced (siling haba, optional, for mild heat)
Instructions
- 1
Pat the mackerel steaks dry with paper towels. Season generously with 1 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper on all sides.
⏱️ 5 min
- 2
Heat 2 tablespoons of vegetable oil in a large pan or pot over medium-high heat. Once the oil is shimmering, carefully add the seasoned mackerel steaks. Sear for 2-3 minutes per side, until lightly browned. Do not cook through; the goal is to develop some color and flavor. Remove the mackerel from the pan and set aside.
⏱️ 6 min
- 3
In the same pan, reduce the heat to medium. Add the minced garlic and chopped red onion. Sauté for 2-3 minutes, until the onion softens and becomes translucent and the garlic is fragrant.
⏱️ 3 min
- 4
Add the chopped roma tomatoes to the pan. Cook for 5-7 minutes, stirring occasionally, until the tomatoes break down and release their juices, forming a thick sauce.
⏱️ 7 min
- 5
Pour in the fish sauce and water. Bring the mixture to a gentle simmer, scraping any browned bits from the bottom of the pan. Taste and adjust seasoning if needed; the fish sauce provides most of the saltiness.
⏱️ 3 min
- 6
Carefully return the seared mackerel steaks to the pan, nestling them into the tomato sauce. If using, add the green long beans and sliced green chili around the fish. Cover the pan and simmer for 10-12 minutes, or until the mackerel is cooked through and flakes easily with a fork. Avoid overcooking to prevent the fish from becoming dry.
⏱️ 12 min
- 7
Remove from heat and serve immediately with steamed white rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Filipino Mackerel Stewed in Tomatoes (Kinamatisang Alumahan)
- 1 1/2 pounds mackerel, cleaned, gutted, and cut into 2-inch thick steaks
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1 red onion, medium, chopped
- 4 roma tomatoes, medium, chopped
- 2 tablespoons fish sauce (patis)
- 1 cup water
- 1/2 cup green long beans, cut into 2-inch pieces (optional)
- 1 green chili, sliced (siling haba, optional, for mild heat)
Instructions
- 1
Pat the mackerel steaks dry with paper towels. Season generously with 1 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper on all sides.
⏱️ 5 min - 2
Heat 2 tablespoons of vegetable oil in a large pan or pot over medium-high heat. Once the oil is shimmering, carefully add the seasoned mackerel steaks. Sear for 2-3 minutes per side, until lightly browned. Do not cook through; the goal is to develop some color and flavor. Remove the mackerel from the pan and set aside.
⏱️ 6 min - 3
In the same pan, reduce the heat to medium. Add the minced garlic and chopped red onion. Sauté for 2-3 minutes, until the onion softens and becomes translucent and the garlic is fragrant.
⏱️ 3 min - 4
Add the chopped roma tomatoes to the pan. Cook for 5-7 minutes, stirring occasionally, until the tomatoes break down and release their juices, forming a thick sauce.
⏱️ 7 min - 5
Pour in the fish sauce and water. Bring the mixture to a gentle simmer, scraping any browned bits from the bottom of the pan. Taste and adjust seasoning if needed; the fish sauce provides most of the saltiness.
⏱️ 3 min - 6
Carefully return the seared mackerel steaks to the pan, nestling them into the tomato sauce. If using, add the green long beans and sliced green chili around the fish. Cover the pan and simmer for 10-12 minutes, or until the mackerel is cooked through and flakes easily with a fork. Avoid overcooking to prevent the fish from becoming dry.
⏱️ 12 min - 7
Remove from heat and serve immediately with steamed white rice.
⏱️ 1 min