Instead of cooking these sliced Mackerel with porridge, I decided to pan fry them with julienned ginger roots.
Marinate the fish slices with a dash of sea salt and pepper.
Add one tablespoon of minced garlic to the pan and fry till fragrant.
Add the sauce marinade comprising one tablespoon of Hoisin sauce, sesame oil and a teaspoon of coarse sugar.
Bring to a boil.
Add the Mackerel slices and cooked till the fish turned opaque on both sides.
Dish from the pan and transfer to serving plate and serve while hot.
Closer look at the simple yet delicious Mackerel slices.
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