Inun-unan

Ingredients

Measure and prepare everything before you begin cooking.

• 900 g small whole mackerel or scad, cleaned, gutted and scaled as appropriate; about 4 fish
• 120 ml cane or coconut vinegar labelled about 5% acidity
• 240 ml water, plus up to 60 ml hot water only if needed
• 30 g fresh ginger, thinly sliced
• 20 g garlic cloves, lightly crushed
• 100 g onion, sliced
• 2 long green chillies, left whole
• 1/2 tsp whole black peppercorns
• 4 g fine salt, divided
• 15 ml neutral cooking oil
• Cooked rice, to serve separately

Instructions

1. 1

   Buy fish from a reliable supplier and keep it refrigerated until needed. Thaw frozen fish in the refrigerator. Check that gills and innards have been removed, then pat dry. Larger fish should be cut into portions no more than about 3 cm thick; thicker portions need a longer cooking check.

2. 2

   Choose a wide nonreactive lidded pan that holds the fish in one layer. Arrange ginger, garlic and onion over the base, then lay fish above them. Tuck in the whole chillies and add peppercorns and 3 g of the salt.

3. 3

   Pour in the measured vinegar, 240 ml water and oil. Bring to a gentle boil uncovered over medium heat, about 5–7 minutes. Spoon a little liquid over any exposed fish rather than stirring or turning it roughly.

4. 4

   Lower the heat, partly cover and simmer gently for about 12–18 minutes, depending on fish thickness. Keep a shallow layer of liquid in the pan; if it threatens to dry before the fish is ready, add reserved hot water in 15 ml amounts.

5. 5

   Check the thickest fish near the backbone reaches at least 63°C and the flesh is opaque and flakes readily. Continue gently if needed. Do not cook the pan dry or use a rolling boil that breaks the fish.

6. 6

   Taste a spoonful of the hot cooking liquid and add any of the reserved 1 g salt only if needed. Rest off the heat for 3 minutes, then lift fish carefully with a broad spatula. Serve with a little of its cooking liquid and rice, taking care with bones.