Mackerel Vermicelli Soup

Mackerel Vermicelli Soup, a dish that brings the essence of the ocean to your table, is a testament to the culinary adventure that seafood offers. This dish is not just about the harmonious blend of flavors but also the art of transforming the robust, fishy aroma of mackerel into a subtle, inviting fragrance that complements the fresh ingredients.

The journey to the perfect bowl of Mackerel Vermicelli Soup begins with the selection of the freshest fish. The vibrant, bustling ocean markets are treasure troves for the freshest catch. For city dwellers, the quest for freshness takes them to local markets in search of mackerel with lustrous skin and resilient flesh, indicators of its freshness.

The preparation of the mackerel is a meticulous process. It involves cleaning and cutting the fish, followed by a crucial step of marinating. The marinade, a mix of salt, sugar, pepper, and fish sauce, is the magic potion that mitigates the fishy smell, infusing the mackerel with flavors that will later bloom in the soup.

The result is a bowl of Mackerel Vermicelli Soup that is more than just a meal; it's a celebration of flavors, a comfort to the soul, and a tribute to the culinary traditions that honor the bounty of the sea. It's a dish that stands out in the world of seafood noodle soups, not just for its taste but for the love and care that goes into its creation. So, the next time you're craving a seafood delight, remember that the humble mackerel can be transformed into a soup that's as rich in flavor as it is in history and culture. Bon appétit!

Ingredients:

1 medium size mackerel

3 shallots

3 green onions

2 cups pineapple

2 large tomatoes

Seasoning:

Fish sauce, cooking oil, pepper, sugar, salt, chicken powder

Directions:

Scrape off the scales from the mackerel, remove all internal organs and gills, then cut into 3-inch pieces.  Prepare the fish to remove the fishy smell by soaking the fish in salt water for 5 minutes. Then take it out and let it drain thoroughly. 

In the bowl, add 1/2 tablespoon salt, 1 tablespoon sugar, 1/4 tablespoon ground pepper, and 1 tablespoon fish sauce. Then mix thoroughly and marinate for about 20 minutes.

Preparation of other ingredients:

Wash the shallots, then pound them.

Clean the green onions, cut them into 2-inch pieces, and keep the ends separate.

Wash the tomatoes thoroughly and cut them into wedges.

 Put cooking oil in the pot, wait for the oil to boil, then add crushed shallot and sauté until fragrant. When the shallots are golden brown and fragrant, add the fish.

Carefully fry the Mackerel so that the sides of the fish absorb the onion flavor and cook until rare. Note that at this step, you should be gentle and fry over low heat to avoid the mackerel from being crushed.

After frying for about 7 minutes, add 4 cups of boiling water to the pot. Increase the heat to high so the water boils again, then add the tomatoes and pineapple prepared above and cook together.

Continue cooking over medium heat. When you see the Mackerel is cooked and floating to the surface, add the white part of the onions. Season with fish sauce, chicken powder, and sugar to taste, then add green onions and turn off the stove.

Follow the instructions on the package to cook the vermicelli noodles.

Put cooked vermicelli noodles in a bowl. Scoop the fish and place on top, then pour in the tomato, pineapple and fragrant broth, and add a little ground pepper on top, if you like.

Enjoy fish noodle soup with a bowl of fresh chili sauce. If you have raw vegetables, such as lettuce, shredded banana blossom, or perilla, you can add them.