Mackerel Stew with Lemongrass, Garlic, and Coconut

In the Vietnamese cuisine, the mackerel in particular or other fishes are very popular dishes in the meal of Vietnamese families. Typically, a savory dish such as this one is served with cooked rice and a shared mostly among poor families due to the fact that the fish might not be enough for large families with many children as was my family. While living in the US, I realize that the braised fish is no longer an economic dish as in Vietnam. For that, I will modify the way to prepare this dish from the traditional way to a way for my foreign friends so that they can enjoy a savory dish without feeling that too much salt needs to be added. I hope with this way of cooking this recipe gradually becomes accepted into a Westerner’s community. Mackerel has natural sweetness, and the fresh coconut water in the stew sauce makes a nice blend with other spices thus creating a unique dinner choice possibility for all families.

Ingredients:
2 lbs. mackerel
Spices:
5 garlic cloves minced
2 tbs minced lemongrass
2 shallots, minced
2 fresh hot chili, chopped
1 tsp chili flakes
Stew sauce ingredients:
11.5 oz. coconut water
1 tbs sugar
1 tbs honey
1 tbs soy sauce
1 tsp blackstrap molasses
1 tbs fish sauce
1 tsp salt
Other ingredients:
Black pepper
Green onions, chopped
1 lemongrass cut into 3 inches pieces
Oil to pan-fry
 
Directions:
Gut the insides of the mackerel. Wash and soak the mackerel in water mixed with vinegar and salt for an hour. Drain and pat dry.

Mix all the spices in a bowl. Put half of the spice mixture inside and outside of the fish with some salt. Marinate fish for a few hours or overnight. 

Combine the stew sauce. Mix well and adjust the seasoning to your liking and set aside. 
Heat about 1/4 cup of peanut oil in a sauté pan.

 Add fish and brown the fish on both sides (this step will help to reduce a distinct smell from the mackerel). 

 

Stir in the other half of the spices. Stir and cook until fragrant (about 2 minutes). Pour in stew sauce. Bring to boil. Add lemongrass stalk.

 Turn the heat down and simmer 40 minutes to 1 hour could be longer in a low temperature (ca kho is always tastier when it cooks over low heat and for longer time).

 Partly cover the pan. Adjust the seasoning to your liking with more sugar, fish sauce, or soy sauce. Add green onion at the end of cooking or when the sauce has been absorbed. Serve fish with rice.