Braised Mackerel with Tomato Sauce Recipe

The Vietnamese cuisine is a splendid tapestry of flavors and textures, and one dish that beautifully encapsulates this is the braised mackerel with tomato sauce.  This traditional dish is a testament to the culinary diversity found across Vietnam, with regional variations adding their own unique twist to the recipe.

The heart of the dish lies in its rich, savory tomato sauce, which is lovingly simmered to perfection.  The tomatoes, a staple in Vietnamese kitchens, are cooked down until they meld into a luscious sauce that perfectly complements the oily richness of the mackerel.  The fish itself is a marvel, with its firm flesh absorbing the tangy sweetness of the tomatoes, creating a harmony of flavors that dance on the palate.

Across Vietnam, you'll find that each locality has its own version of this classic. Some may add a touch of sweetness with a spoonful of sugar, while others might kick up the heat with a few slices of fiery chili.  The constant, however, is the presence of fresh herbs and greens, which add a crisp contrast to the dish's richness.  In the North, you might find dill as the herb of choice, while the south might favor the anise-like flavor of Thai basil.

Pairing this dish with rice noodles offers a delightful textural contrast.  The soft, slippery noodles are the perfect vehicle for the robust sauce, making each bite a comprehensive taste experience.  Fresh greens, often a mix of lettuce, mint, and cilantro, are not just a garnish but an integral part of the meal, offering a refreshing crunch and a burst of freshness with every mouthful.

Nutritionally, mackerel is a powerhouse, packed with omega-3 fatty acids, essential vitamins, and minerals.  These nutrients are champions for heart health and play a crucial role in maintaining a healthy nervous system.  It’s a dish that not only satisfies the taste buds but also contributes to a well-rounded diet.

The beauty of braised mackerel with tomato sauce lies not just in its taste but also in its representation of the Vietnamese culture.  It’s a dish that tells a story of regional diversity, of a people's connection to their land and sea, and of a cuisine that has mastered the art of balancing flavors.  It’s a dish that invites you to explore the depths of Vietnam's culinary heritage, one sumptuous bite at a time.  So, the next time you're pondering over what to cook, consider this Vietnamese gem and treat yourself to a feast for the senses.  Bon appétit!

Ingredients:

• 2 lbs fresh mackerel
• Tomato Sauce:

• 4 cups chicken broth or coconut water
• 2 ripe tomatoes
• 1 cup pineapple
• 2 shallots
• 3 clove site. Bone s garlic
• 2 fresh chili peppers
• 2 tbsp caramel sauce (or Vietnamese "nuoc mau")
• Seasonings: Fish sauce, soy sauce, mushroom seasoning powder, sugar
• 1 white onion, sliced 2 inches thick
• 6 green onions, cut into sections
• 1/4 cup cooking oil

Directions:

1.     Preparing the Mackerel:

·         Clean the fish thoroughly, removing the gills, guts, and any blood near the bones to prevent a fishy smell.  If the fish is large, cut it into smaller pieces.

·         Remove the fishy odor by rinsing with rice water, saltwater, or a mixture of white wine and crushed ginger.  Rinse with clean water and let it drain.

2.     Preparing the Tomato Sauce:

·         Wash and cut the tomatoes into wedges, then blend them with the pineapple until smooth.

·         Blend the shallots, garlic, and chili peppers into a fine mixture.

3.     Marinating the Mackerel:

·         Add 1 teaspoon of the shallot-garlic-chili mixture to the fish, and season with 1 tablespoon of fish sauce, salt, pepper, sugar, and seasoning powder.  Mix well and let marinate for 1 hour.

4.     Arranging the Fish in the Pot:

·         Use a clay pot, cast iron pot, or thick-bottomed pot for braising. Place a layer of white onion and green onion at the bottom of the pot, then layer the mackerel on top.

5.     Preparing the Tomato Sauce:

·         Heat the oil in a pan, then sauté the remaining garlic, shallot, and chili mixture until fragrant.  Add the blended tomato-pineapple mixture along with chicken broth or coconut water.

·         Bring to a boil and season with salt, sugar, soy sauce, seasoning powder, and caramel sauce.  Add fish sauce only at the end for a deeper flavor.

6.     Braising the Fish:

·         Pour the sauce over the mackerel until fully submerged.  Bring the pot to a boil, then reduce the heat to low, skimming off any foam if necessary.

·         Simmer for about 2 hours on low heat with the lid on to prevent the sauce from reducing too much.

·         When the fish is almost done, adjust the flavor with fish sauce and pepper.  If you want more sauce to serve with rice noodles, add more broth or coconut water before the fish is fully cooked.

Tips:

• Slow cooking allows the fish to absorb the flavors deeply and results in a richly flavored sauce.
• Add more broth if you prefer extra sauce to serve with noodles or rice.

Enjoy this delicious, flavorful braised mackerel with rice noodles and fresh greens for a nutritious and satisfying meal!