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Mackerel Scad Braised with Tomatoes
Rate this recipeThe aroma alone is unforgettable. The fresh, sweet, tender mackerel scad melds with gently tangy tomatoes and a touch of sugar, and your pot of rice will be gone before you know it.
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
8
Time
60 minutes
Servings
2
Level
Medium
Ingredients
Garlic
4 clove
Limes
1 piece
Sweet peppers
1 piece
Mackerel scad
400 g
Tomatoes
4 piece
White granulated sugar
2 tablespoon
Fish sauce
2 tablespoon
Seasoning powder
1 tablespoon
Implementation Steps
01
Clean the fish and cut in half. Remove the tomato stems and seeds and dice. Finely mince the garlic and shallots.
02
Arrange the spring onion whites in the bottom of an earthenware pot, then a layer of fish, and sprinkle the fish evenly with chili powder, salt, fish sauce and bird's eye chilies.
03
Make the second layer the same way, arranging the rest of the fish with the remaining seasonings and bird's eye chilies on top. Pour coconut water into the pot and braise until the coconut water boils, then turn the heat down and simmer gently for 30 minutes (uncovered).
04
While the fish braises, make the tomato sauce. Heat cooking oil in a pot and fry the minced shallots and garlic until golden. Next, add the diced tomatoes and stir constantly until they're very soft.
05
Now add tomato paste and season with sugar and seasoning powder, stirring so they dissolve into the sauce. Adjust to taste.
06
After the fish has braised for 30 minutes, pour the tomato sauce into the pot and use chopsticks to spread it evenly around.
Cover and simmer gently for at least 30 minutes, until the fish has absorbed the tomato sauce and the sauce is thick.
If you want the bones soft enough to eat, braise it longer, adding a little coconut water or tomato sauce now and then so the fish doesn't burn.
Cover and simmer gently for at least 30 minutes, until the fish has absorbed the tomato sauce and the sauce is thick.
If you want the bones soft enough to eat, braise it longer, adding a little coconut water or tomato sauce now and then so the fish doesn't burn.
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