Mackerel Pike Confit
3 mackerel pikes, cleaned
1 teaspoon salt
1 bay leaf
2 cloves garlic
1 small red chili
Cut the mackerel pikes into 2 to 3 pieces. Sprinkle the salt all over and leave at room temperature for 30 minutes.
Serve at room temperature, or broil in the oven until crisp on the outside. Garnish with green onions and a dash of soy sauce if desired.
Store in an airtight container with the oil and keep in fridge for approximately up to 3 weeks.