31 Best Rated Dishes With Mackerel

One of the most famous snacks in Indonesia is batagor, a fried fish dumpling served in a traditional spicy sauce. It has roots in the Chinese culinary tradition, which has left a trace on many Indonesian dishes. Although this famous snack is reminiscent of the more famous Chinese dumpling, its distinguishable characteristic is that it is fried, not steamed.

The most common fish used to make the dish is wahoo, but tuna, mackerel, and even prawns can also be used. Potatoes, tofu, or cabbage are also occasionally added to the dish. Batagor is the perfect snack because of the way it is served. When fried, the dumplings are cut into small bite-sized pieces and covered in peanut, soy, and chili sauce with a splash of lime juice. 

Pempek is a traditional fish cake made with ground fish meat and tapioca. The actual origin of this dish is the city of Palembang, situated in the South Sumatra province. The origin story of pempek says that an old Palembang citizen was tired of the traditional fried or grilled fish, so he thought of an innovative way to ground the meat, mix it with tapioca flour, and deep-fry it to get a crunchy and delicious snack.

He then used to cycle through the city and sell the fish cakes to Palembang citizens. Over time, pempek was recognized as a praise-worthy snack, and today it is considered to be a traditional Indonesian delicacy. These round or rectangular cakes are usually steamed, and right before serving they are fried in vegetable oil and cut into bite-sized pieces. 

Ikan bakar is a beloved Indonesian grilled fish dish, known for its smoky aroma, bold spices, and savory-sweet glaze. The name ikan bakar literally means “grilled fish” in Indonesian and Malay (ikan = fish, bakar = grilled or roasted), and it refers more to the cooking technique than to a specific recipe.

Found across Indonesia, Malaysia, and coastal Southeast Asia, ikan bakar varies by region, but always features fresh, whole fish marinated with spices and aromatics, then grilled over charcoal for deep, rich flavor. The fish—often snapper, mackerel, gourami, or catfish—is typically marinated in a mixture of shallots, garlic, turmeric, coriander, tamarind, chilies, and kecap manis (sweet soy sauce). 

Pla thot, meaning deep-fried fish or pan-fried fish in Thai, is a fish specialty that is made by frying fish to crispy perfection, both inside and out. The fish is often fried in its entirety with head, fins, bones, skin, and tail intact, but it can also be cut into chunks before the frying process.

Common fish used in this type of preparation include catfish, mackerel, snapper, white perch, rock cod, and grouper, and some smaller fish such as anchovies, smelts, and sand dabs. Although the frying typically takes some time in order to achieve the desired crispiness, the fish comes out devoid of the assumed greasiness and with a nice crunchiness to it. 

Originating from the coastal region around Mazatlán, ceviche de Sierra is a traditional type of ceviche prepared with fresh mackerel as the key ingredient. Other ingredients used in the dish include lime juice, carrots, onions, cucumbers, serrano peppers, oregano, and salt.

The fish is finely chopped and marinated in lime juice and salt. The other ingredients are also chopped, and the two are then mixed together before serving. This ceviche can be enriched with the addition of diced avocado or chopped tomatoes.

Godeungeo gui is a traditional fish dish originating from South Korea. The dish is made with a combination of mackerel (skin-on, head and tail removed), vegetable oil, salt, and lemon wedges. The fish is seasoned with salt on both sides, rinsed, dried, and then pan-fried, grilled over an open flame, or placed under a broiler.

The mackerel is grilled, broiled, or fried on both sides until the skin becomes slightly crispy. Before serving, the fish is sprinkled with lemon juice and the dish is ready to be enjoyed. If desired, add a bit of grated ginger over the top of the mackerel as well.

The perfect blend of spicy, sweet, savory, and umami flavors, penang laksa is a popular Malaysian street food, originating from the north-western state of Penang. This hearty noodle soup is made with poached mackerel (or sardines), tamarind, lemongrass, and chili peppers as the base ingredients.

Other commonly used garnishes include ginger flower buds, pineapple slices, onions, mint, and shrimp paste (hae ko). But, regardless of all the specific recipes, the result is always a rich and strong-flavored dish that has earned the adoration of both locals and travelers alike. 

Assam laksa is a traditional fish-based sour noodle soup. It is the one of the numerous varieties of laksa, popular noodle soups widespread throughout Southeast Asia. The dish consists of rice noodles, shredded fish, and sliced vegetables, most commonly cucumber, onion, and lettuce.

It has a distinctively tangy taste, which is attributed to tamarind, the sour ingredient generously used to spice the dish. The exact origin of the dish is unknown, but it is believed that it has originated in the coastal areas of Malaysia among the local fishermen who assembled the dish out of available ingredients. 

Fisherman’s Pie is a traditional and Irish dish similar to shepherd’s pie, but made with seafood instead of meat. It typically includes a mixture of white fish like cod or haddock, sometimes with salmon or shrimp, cooked in a creamy sauce, such as bechamel, or cheddar cheese sauce.

The fish is often mixed with vegetables such as peas, corn, or leeks. The filling is then topped with mashed potatoes and baked until golden and bubbly. It's a hearty, comforting meal often served in coastal regions.