How to make
The mackerel are cleaned from the entrails, the heads and tails are removed, the fins are removed and they are washed well under running cold water.
Cut them into about 1 cm thick slices and sprinkle them with salt and black pepper.
Leave them for about 20 minutes in a cool place.
Arrange the fig twigs/sticks in a wider pot. If you do not have ones from figs, replace them with vine.
Add water, rosemary, lightly crushed mustard seeds, the peel of 1 lemon and the peeled and cut in half garlic cloves.
In a special steamer, which is placed on the pot, arrange the mackerel slices in a row. If you do not have such a container, you can improvise with a suitable size colander or metal sieve.
Cover and steam the fish, until they're fully cooked. The result is a steamed, lightly smoked, tender, juicy and fragrant fish.
Serve the steamed fish, garnished with a slice of lemon.
The steamed mackerel is ready.
