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Braised Scad with Tomatoes
Rate this recipeBesides making wonderful braised fish dishes that go perfectly with steamed rice, scad also offers plenty of health benefits: it helps prevent heart disease, lowers the risk of diabetes, regulates blood pressure, supports brain function and more.
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
5
Time
30 minutes
Servings
2
Level
Medium
Ingredients
Scad (mackerel scad)
500 g
Ripe tomatoes
500 g
Minced shallots
10 g
Ginger
2 slice
Spring onions
1 stalk
Implementation Steps
01
Wash the scad, slit the belly and remove the innards. Rub the fish inside and out with salt to remove the fishy smell, then rinse several times in clean water and cut each fish into 2 or 3 pieces depending on size. Marinate with a little minced shallot, seasoning powder, ground pepper and fish sauce for about 30 minutes.
Remove the tomato stems, wash and cut into wedges.
Wash the spring onions, coriander and ginger and chop finely.
Remove the tomato stems, wash and cut into wedges.
Wash the spring onions, coriander and ginger and chop finely.
02
Heat a little oil in a pan. When the oil is very hot, add the fish and fry briefly until both sides are lightly golden, then lift out and drain.
03
Heat a little oil in a pot and fry the minced shallots until fragrant. Add the tomatoes with 1 teaspoon seasoning powder and sugar and stir-fry well.
04
Then add the fish, followed by the ginger and crushed chili. Pour in just enough water to barely cover the fish. Once it comes to the boil, lower the heat to a gentle simmer and cook until the fish is very tender. Taste and adjust the seasoning.
05
When the fish is soft and the sauce has reduced to just cover it, add the spring onions and coriander, sprinkle with a little ground pepper, toss gently and turn off the heat. Your braised scad with tomatoes is ready.
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