Whole Mackerel Pan-Sautéed  Fish with Tomatoes, Peas, Onions, Rice, and Garlic:

Ingredients:
2 whole mackerel, cleaned and scaled
2 tablespoons olive oil
1 onion, finely chopped
3 cloves garlic, minced
1 cup cherry tomatoes, halved
1 cup frozen peas
1 cup rice
2 cups water or fish stock
Salt and pepper to taste
Fresh parsley for garnish (optional)
Tablespoon of red pepper fish paste spicy (optional)

Instructions:
1. Prepare the Rice:
Rinse the rice under cold water until the water runs clear.
Heat one tablespoon of olive oil over medium heat in a medium saucepan.
Add the rice and toast it for a few minutes until it’s slightly golden.
Pour in the water or fish stock and bring it to a boil.
Once boiling, reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
Fluff the rice with a fork, cover, and set aside.

2. Prepare the Mackerel:
Pat the mackerel dry with paper towels.
Season the fish generously with salt and pepper, both inside and out.

3. Sauté the Ingredients:
In a large skillet, heat the remaining olive oil over medium-high heat.
Add the chopped onions and sauté until they’re soft and translucent, about 3-4 minutes.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the cherry tomatoes to the skillet and cook for 2-3 minutes until they soften.
Stir in the frozen peas and cook for 2-3 minutes until heated.
Season the mixture with salt and pepper to taste.

4. Cook the Mackerel:
Push the vegetable mixture to one side of the skillet to make room for the mackerel.
Carefully place the seasoned mackerel into the skillet, laying it flat.
Cook the mackerel for 4-5 minutes on each side or until they’re cooked through and golden brown outside.

5. Serve:
Divide the cooked rice onto plates or a serving platter.

Carefully place the cooked mackerel on top of the rice.
Spoon the sautéed tomato, peas, and onion mixture over the mackerel.
Garnish with fresh parsley if desired.
Serve hot, and enjoy your Whole Mackerel Pan-Sautéed with Tomatoes, Peas, Onions, Rice, and Garlic.

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