Ingredients:

  • 2 tbsp neutral oil
  • 3 cloves garlic, minced
  • 1 medium yellow onion, diced
  • 1 tbsp fresh ginger, julienned
  • 1 can (12.5 oz) mackerel fillets in tomato sauce or oil, drained slightly
  • 2 medium Roma tomatoes, diced
  • 1 tbsp soy sauce
  • 1/4 tsp cracked black pepper
  • 2 large eggs, lightly beaten
  • 2 stalks green onions, sliced

Instructions:

  1. Heat the neutral oil over medium heat in a 10-inch non-stick skillet. Add the julienned ginger and sauté until fragrant and slightly browned.
  2. Add the diced onions and minced garlic to the pan, stirring until the onions are translucent and the garlic is fragrant.
  3. Stir in the diced Roma tomatoes and cook for 3–4 minutes, pressing down with a spatula until they reach a jammy consistency.
  4. Add the soy sauce and black pepper, allowing the mixture to bubble and reduce by half to concentrate the flavors.
  5. Carefully slide the mackerel fillets into the skillet. Use a fold-and-slide technique or gently shake the pan to coat the fish without breaking the fillets.
  6. Pour the lightly beaten eggs evenly over the mackerel. Lower the heat, cover the pan, and cook for 2 minutes until the eggs are set but still velvety.
  7. Garnish with sliced green onions and remove from heat immediately.