Introduction
Malaysia doesn't do boring fish. Everything gets turned up a notch. Chilli. Garlic. Lime. Tamarind. Ginger. Big flavours layered on top of each other until even the simplest fish tastes like it belongs in a bustling night market. Mackerel is perfect for this because it has enough richness to stand up to the heat without disappearing underneath it. The sambal glaze caramelises beautifully in the air fryer, creating sticky spicy edges while the fish stays juicy and full of flavour. Hot. Smoky. Proper Malaysian street-food energy.
You’ll Need
4 mackerel fillets
1 tbsp vegetable oil
For the Sambal Glaze
2 tbsp chilli paste or sambal
2 cloves garlic, crushed
1 tsp grated ginger
1 tbsp soy sauce
1 tsp brown sugar
1 tsp lime juice
½ tsp smoked paprika
1 tsp sea salt
½ tsp black pepper
For the Tray
1 small red onion, sliced
1 red pepper, sliced
To Finish
Fresh coriander
Lime wedges
Optional but Dangerous
Steamed jasmine rice
Fried egg
Extra sambal
Pickled cucumber
Method
Preheat your air fryer to 190°C.
In a bowl mix together the chilli paste, garlic, ginger, soy sauce, brown sugar, lime juice, smoked paprika, salt, and black pepper.
Coat the mackerel fillets thoroughly in the sambal glaze.
Place the sliced onion and red pepper into a foil tray or heatproof dish.
Lay the mackerel fillets on top.
Spoon over any remaining glaze.
Air fry at 190°C for 10–12 minutes until the fish is cooked through and the glaze begins caramelising around the edges.
During the final 2 minutes, increase the temperature to 200°C for extra colour.
Allow the fish to rest for 1 minute.
Finish with fresh coriander and lime wedges.
Serve immediately with rice, fried egg, or extra sambal if using.