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This Man's Cook's Mackerel and Chili Paste

A versatile side dish made by simmering spicy green chili and cleaned stock-grade mackerel into a thick, flavorful paste—perfect for mixing with plain rice on dull days.

Ingredients needed 4 servings

Recipe

Cooking tips

  • When handling large quantities of green chilies, wear nitrile or plastic gloves—capsaicin can cause intense burning on the skin.
  • When preparing stock-grade mackerel, ensure the backbone and spines are fully removed during cleaning so the final product is smooth and easy to eat.
  • After dicing red chilies, gently pat dry with a kitchen towel to remove moisture—this helps preserve the vibrant green color of the green chilies in the finished dish, keeping it visually clean.

Recommended for

  • Those looking for a spicy, salty, satisfying condiment to revive their appetite during hot summer days.
  • Those wanting to use up leftover large stock-grade mackerel stored in the freezer in a clean, practical way.

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