Super Easy Canned Mackerel and Onion Stir-fry: A 'Rice Thief
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This super easy stir-fried onion recipe, packed with umami, lets you complete a hearty meal with just canned mackerel and half an onion.
📝 Editor's Notes
This Canned Mackerel and Onion Stir-fry, quickly prepared in just 10 minutes with canned mackerel and half an onion, is a 'rice thief' side dish that guarantees a satisfying meal even on busy days.
The savory mackerel and sweet onions blend harmoniously to create a flavor enjoyed by all ages.
When mixed with warm white rice, it brings a happiness that no other side dish can rival.
It's a versatile recipe, particularly useful for preparing quick meals or for outdoor activities like camping.
🛒 Ingredient Tips
The star ingredient of this dish, canned mackerel, is broadly categorized into plain and seasoned varieties.
Plain canned mackerel allows you to enhance the fish's natural flavor and add desired seasonings like soy sauce and mirin (맛술).
Seasoned canned mackerel, on the other hand, comes pre-seasoned, offering the advantage of further reducing cooking time.
You can choose based on your preference, but for those making it for the first time, starting with plain canned mackerel is recommended.
Half a medium-sized onion is usually sufficient; choose ones with shiny, firm skins and no mold around the root.
Fresh onions have a stronger sweetness, making them ideal for stir-fries.
🔄 Substitution Guide
If you find the distinct fishy taste of mackerel challenging, you can substitute canned tuna for canned mackerel.
Tuna has a softer texture than mackerel, so handle it more gently during stir-frying.
The flavor will be milder and cleaner than mackerel.
Cabbage can also be used instead of onion; it offers a stronger sweetness and crispier texture, providing a different appeal.
However, cabbage releases a lot of moisture, so stir-fry it quickly over high heat to prevent it from becoming watery.
If fresh grated ginger is unavailable, you can use minced garlic or ginger powder as a substitute, but the unique aroma and flavor of fresh ginger might be slightly diminished.
🥘 Ingredients
👨🍳 Cooking Points
There are two key cooking points for this Canned Mackerel and Onion Stir-fry.
First, it's crucial not to overcook the onions.
Stir-fry them over low-to-medium heat only until they become slightly translucent to preserve their crisp texture and subtle sweetness; about 3-4 minutes is ideal.
Second, when adding the canned mackerel, avoid stirring too vigorously with your spatula.
The key is to gently break up the mackerel so that large chunks remain, preventing the fish from completely crumbling.
Also, remember to utilize the canning liquid from the mackerel.
Add 1-2 tbsp for plain canned mackerel and only a small amount for seasoned canned mackerel to bring out the rich, deep flavor of the fish.
👨🍳 Directions
Peel the onion, trim the ends, and slice thinly. To achieve a crispy texture, slice along the grain. If you prefer a softer texture, slice against the grain.
If you find the pungency of the onion too strong, either leave the sliced onion exposed to the air for about 5 minutes, or briefly soak it in water and then gently pat dry with a paper towel. (There's no need to squeeze out the water forcefully.)
Heat 1 tsp of sesame oil in a pan over low-to-medium heat. Add the onion and stir-fry slowly until it becomes slightly translucent.
Once the onion is translucent, add the canned mackerel. If using plain canned mackerel, add the fish meat along with 1-2 tbsp of the canning liquid, 1 tsp soy sauce, 1 tsp mirin (맛술), and 0.5 tsp grated ginger. If using seasoned canned mackerel, add only a small amount of the canning liquid.
Using a spatula, gently break up the mackerel so that large chunks remain, and softly mix and stir-fry with the onion just until everything is warmed through.
Once warmed through, briefly increase the heat at the end to evaporate any remaining moisture.
Finish by sprinkling white sesame seeds, crushed between your fingers, over the completed mackerel and onion stir-fry.
💡 Tips
Do not discard the liquid from the canned mackerel; use it. Add 1-2 tbsp for plain canned mackerel and only a small amount for seasoned canned mackerel to enhance the mackerel's flavor.
If the onions are stir-fried for too long, they will release too much water. If the mackerel is mixed too vigorously, its flesh will completely break apart. Therefore, stir-fry the onions only until they are slightly translucent, and gently break up the mackerel into large pieces.
If the taste feels a bit bland, add another 0.5 tsp of grated ginger. For a fresher taste, reduce the soy sauce and add a tiny amount of ponzu or vinegar.
When serving over warm white rice, it's best to leave a little bit of sauce. If using it as a side dish for a lunchbox, evaporate a bit more moisture to prevent the rice or other dishes from becoming soggy.
📦 Storage & Reuse
The finished Canned Mackerel and Onion Stir-fry can be stored in an airtight container in the refrigerator for about 2-3 days.
To reheat, microwave for approximately 1 minute or gently stir-fry in a pan over low heat.
Be careful not to overheat, as the mackerel flesh might crumble or the onion texture could become too soft.
Leftover stir-fry can also be used as a filling for kimbap (김밥) or stir-fried with rice to make mackerel fried rice, which is a delicious variation.
Any remaining raw onion can be wrapped tightly in plastic wrap and refrigerated to maintain its freshness.
🥢 Who This Is For
This Canned Mackerel and Onion Stir-fry is especially recommended for busy working mothers or individuals who often eat alone.
It's simple yet nutritionally balanced, providing a satisfying meal.
It can be served generously over warm white rice like a rice bowl, or paired with Kimchi Jjigae (김치찌개) or Doenjang Jjigae (된장찌개) for a more abundant spread.
Surprisingly, it also pairs well with refreshing Kongnamulguk (콩나물국) or Miyeokguk (미역국), so feel free to enjoy it with them if you prefer a clean taste.
🔥 Nutrition Info
One serving of this Canned Mackerel and Onion Stir-fry is estimated to be around 250-300 kcal.
You can expect to consume approximately 15-20g of protein, 10-15g of fat, and 15-20g of carbohydrates.
Mackerel is rich in omega-3 fatty acids, which benefit cardiovascular health, while onions are packed with Vitamin C and dietary fiber, promoting immunity and improving digestion.
Canned mackerel, especially, can be eaten with the bones, which is beneficial for calcium intake.
Grated ginger aids digestion and helps neutralize any fishy taste, and sesame oil provides unsaturated fatty acids and Vitamin E.
Overall, it's a highly nutritious side dish, harmoniously blending protein, healthy fats, and dietary fiber.
💬 Frequently Asked Questions
- Q. What ingredients do I need for Super Easy Canned Mackerel and Onion Stir-fry: A 'Rice Thief' Side Dish?
- Main ingredients include Canned Mackerel, Onion (medium size), Sesame oil, Soy sauce, Mirin (맛술). The star ingredient of this dish, canned mackerel, is broadly categorized into plain and seasoned varieties. Plain canned mackerel allows you to enhance the fish's natural flavor and add desired seasonings like soy sauce and mirin (맛술). Seasoned canned mackerel, on the other hand, comes pre-seasoned, offering the advantage of further reducing cooking time. You can choose based on your preference, but for those making it for the first time, starting with plain canned mackerel is recommended. Half a medium-sized onion is usually sufficient; choose ones with shiny, firm skins and no mold around the root. Fresh onions have a stronger sweetness, making them ideal for stir-fries.
- Q. What are the key tips for making Super Easy Canned Mackerel and Onion Stir-fry: A 'Rice Thief' Side Dish?
- There are two key cooking points for this Canned Mackerel and Onion Stir-fry. First, it's crucial not to overcook the onions. Stir-fry them over low-to-medium heat only until they become slightly translucent to preserve their crisp texture and subtle sweetness; about 3-4 minutes is ideal. Second, when adding the canned mackerel, avoid stirring too vigorously with your spatula. The key is to gently break up the mackerel so that large chunks remain, preventing the fish from completely crumbling. Also, remember to utilize the canning liquid from the mackerel. Add 1-2 tbsp for plain canned mackerel and only a small amount for seasoned canned mackerel to bring out the rich, deep flavor of the fish.
- Q. How should I store leftover Super Easy Canned Mackerel and Onion Stir-fry: A 'Rice Thief' Side Dish?
- The finished Canned Mackerel and Onion Stir-fry can be stored in an airtight container in the refrigerator for about 2-3 days. To reheat, microwave for approximately 1 minute or gently stir-fry in a pan over low heat. Be careful not to overheat, as the mackerel flesh might crumble or the onion texture could become too soft. Leftover stir-fry can also be used as a filling for kimbap (김밥) or stir-fried with rice to make mackerel fried rice, which is a delicious variation. Any remaining raw onion can be wrapped tightly in plastic wrap and refrigerated to maintain its freshness.
- Q. How many calories are in Super Easy Canned Mackerel and Onion Stir-fry: A 'Rice Thief' Side Dish?
- One serving of this Canned Mackerel and Onion Stir-fry is estimated to be around 250-300 kcal. You can expect to consume approximately 15-20g of protein, 10-15g of fat, and 15-20g of carbohydrates. Mackerel is rich in omega-3 fatty acids, which benefit cardiovascular health, while onions are packed with Vitamin C and dietary fiber, promoting immunity and improving digestion. Canned mackerel, especially, can be eaten with the bones, which is beneficial for calcium intake. Grated ginger aids digestion and helps neutralize any fishy taste, and sesame oil provides unsaturated fatty acids and Vitamin E. Overall, it's a highly nutritious side dish, harmoniously blending protein, healthy fats, and dietary fiber.
- Q. Can I substitute ingredients in Super Easy Canned Mackerel and Onion Stir-fry: A 'Rice Thief' Side Dish?
- If you find the distinct fishy taste of mackerel challenging, you can substitute canned tuna for canned mackerel. Tuna has a softer texture than mackerel, so handle it more gently during stir-frying. The flavor will be milder and cleaner than mackerel. Cabbage can also be used instead of onion; it offers a stronger sweetness and crispier texture, providing a different appeal. However, cabbage releases a lot of moisture, so stir-fry it quickly over high heat to prevent it from becoming watery. If fresh grated ginger is unavailable, you can use minced garlic or ginger powder as a substitute, but the unique aroma and flavor of fresh ginger might be slightly diminished.
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