Mackerel Pike Stew (Cá Nục Kho)

“Sanma” or mackerel pike is usually served in Japanese or Korean restaurants as sushi. Vietnamese like to make it as a stew dish. The mackerel family has different varieties of shape and size. The bigger mackerel fish is usually stewed with vegetables, such as bamboo, tomatoes, or pineapple. In Japan, this fish appears more often with the advent of autumn, but it can be found until mid-winter in the Shizuoka Prefecture. It is also known under other names, such as "Saira" or “Banjyo”.*  It is a fish with red meat rich with proteins. In season, the flesh is fatty and sweeter. A mackerel pike is thin and boney, and the stew method is the way I like to enjoy this fish. This fish is less expensive to serve for a big family and provides for a good source of vitamins and iron. So here is a simple mackerel pike stew to serve with rice on a deep, cold winter. It is a blessing!

Ingredients:
1 ½ lbs. mackerel pike

Marinade ingredients:
1 tbs blackstrap molasses
1 tbs fish sauce
1 tsp chili flakes 
1/4 tsp salt
Sauce ingredients:
3 garlic cloves, minced
3 shallots, minced
2 tbs blackstrap molasses
1 tbs honey
2 tbs soy sauce
1 tsp salt
1 tsp black pepper
3 red hot chilies, dried or fresh
1/2 cup chicken broth
1/4 cup peanut oil
1 tsp chili powder Optional
Other ingredients:
Green onions 

Directions:
Gut out the bloody insides of the mackerel and then rinse the mackerel under cold water until the rinse water is clean and clear (I usually submerge the fish in water with vinegar). Drain well and cut into large sections of each fish as shown in the photos.

Place fish in a container and add the marinade ingredients. Marinate for a few hours or overnight.

In a cast iron or clay pot, add oil.  Heat until hot. Add shallots and garlic and cook until fragrant. 

 Add chili powder if using. Cook for 1 minutes and stir in the rest of the sauce ingredients and bring to boil. 

 Add fish, cover, and simmer for 2 hrs.

 

Remove lid and cook until all the sauce liquid evaporates. Add green onions and cook for 1 more minute. During the time of cooking, adjust the seasonings to your taste, more fish sauce can be added.  Enjoy with cooked rice and steamed vegetables.

* Fish names and sundry information was acquired from http://shizuokagourmet.com/japanese-seasonal-fish-sanmamackerel-pike/