Villeroy and Boch’s It’s My Match collection channels a nature-inspired Zen feeling to the table. When chef and stylist Rafe Vencio saw these deep-green plates embossed with a kiwi pattern, he felt a tropical vibe and whipped up a Filipino-inflected Fried Pickled Mackerel. That’s fitting: he’s about to open his new restaurant, Amboy Filipino Foods.

Fried Pickled Mackerel Recipe

This crispy fried mackerel is marinated in vinegar, citrus, and spices, then paired with fresh veggies and a bold ginger-gochujang dressing. It’s a bright, flavorful dish perfect for warm weather. Plus, you’ll also find a recipe for Pavlova for a summery dessert that features seared strawberries.

Fried Pickled Mackerel

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• Author: Rafael Vencio

Print Recipe

Description

Making mackerel the center of your dinner table.

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Ingredients

Scale 1x2x3x

• 1 whole mackerel, around 2 to 4 lb
• 1 cup apple cider vinegar
• 1 large shallot, sliced
• 4 cloves garlic, crushed
• 1 tbsp kosher salt
• 1 tbsp fresh ground black pepper
• 1 lemon, juiced
• 2 limes, juiced
• 2 cups oil for frying (or more as needed)

For the side dish:

• Seared baby bok choy with radish, red peppers, cucumber, and gochujang dressing.

For the dressing:

• 1 bottle sesame ginger dressing (or a similar dressing)
• ½ cup gochujang (Korean pepper paste)

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Instructions

1. Clean and gut mackerel; slice incisions along each side to facilitate marinating and cooking.
2. Combine vinegar, shallot, garlic, salt, pepper, lemon, and lime juice; marinate fish for at least 6 hours or overnight.
3. Heat oil in a pan large enough to fit the whole fish. Shallow-fry until brown on each side. Season with salt after fish comes out of the fryer.

For the dressing:

1. Combine the sesame ginger dressing with gochujang and mix until well combined.

Recipe, Food, and Styling by Rafael Vencio
Story by Keith Recker
Photography by Dave Bryce
Dinnerware courtesy of Villeroy and Boch

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