Tuna Stew with Tomatoes

Braised Japanese mackerel in tomatoes is really a dish that consumes a lot of cooked rice when it is served. This family meal can make family members want to eat one bowl of rice after another. Although Japanese mackerel is small but fatty and absorbed with rich spices and covered with a layer of bright red tomatoes with a sour, salty, stimulating taste. I revised this recipe to create my own because I do not live nearby a Korean or Japanese grocery store to buy mackerel. I use the tuna fillet that is sold at Costco. The sauce is easy to make, and most of the ingredients will be easy to find at Walmart. For sure, it is a good recipe to keep.

 Ingredients:

Two -6 oz. tuna fillets, cut into chunks

1 tsp salt

1 tsp sugar

1 tsp seasonings (your choice)

2 medium size ripe tomatoes, cut into wedges

1 shallots, chopped

3 green onions (separate the white and green parts) 

2 garlic cloves, minced

2 tbs peanut oil 

Stew sauce ingredients:

1/2 cup coconut water

1 tbs fish sauce

1 tbs soy sauce

2 tbs honey or sugar

1 tsp black pepper

Other ingredients:

Cooked rice 

Directions:

Place cut fish into a bowl. Add sugar, salt, seasonings,  minced shallots, garlic and minced white part of onion. Put in the refrigerator to marinate for about 15 minutes for the fish to infuse spices.

Combine the sauce ingredients and set aside.

Put the pot on the stove and add oil. Then pour in the marinated fish. Pan fry the fish on both sides (about 2 minutes).

Place tomatoes on top of the fish. 

Add stew sauce to the pot and bring to boil.

Adjust the seasonings when the stock starts to boil.

Cover pot and continue cooking until the sauce has thickened. 

Uncover the pot in the last few minutes of cooking. Then turn off the heat.

The fish is now ready to serve.

Tip: add chili flakes or jalapeno to enhance the spicy flavor.