Mala Mackerel

Mmm one of my all-time favourites : )

It’s packed with lean protein that will keep you full for longer, and the mackerel is a great source of brain- and heart-healthy omega-3 fatty acids!




I like making a huge batch of the Szechuan pepper powder to sprinkle on my other dishes! They’re amazing in omelettes too.



In partnership with Ayam Brand for #ConfirmCanLah.

The Recipe serves 3


1 block of silken tofu, cubed

2 cans mackerel fillets in extra virgin olive oil, drained

½ tsp sesame oil

2 tbsp vegetable oil

1½ tbsp Chilli Bean Paste (Dou Ban Jiang)

2 garlic, minced

1” ginger, minced

3 sprigs spring onions, sliced

250ml water

1/2 tbsp Szechuan peppers, toasted and ground

1 tbsp soy sauce

Cornstarch slurry (2½ tbsp water + 1 tbsp cornstarch)


  1. Fry garlic, ginger and spring onion (white portion), over low heat. Then add Dou Ban Jiang and mix well.
  2. Add 250ml of water and bring to a simmer.
  3. Add tofu, mackerel, and soy sauce and simmer for 2 minutes.
  4. Make cornstarch slurry, and add to the pot to thicken the mixture to your liking.
  5. Add sesame oil, spring onion (green portion), and sprinkle Szechuan pepper powder to taste.
  6. Serve with rice or your favourite noodles!
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