Preparation materials
3 mackerel
3 tomatoes
2 shallots
3 cloves of garlic
1 chili
Scallions
fish sauce, seasoning powder, sugar, pepper, cooking oil
300ml of filtered water or fresh coconut water Instructions
Step 1: Pre-processing mackerel
Clean mackerel, remove intestines and then wash with diluted salt water or ginger to reduce fishy smell.
Then cut into bite-sized pieces and drain. You can gently scrape the fish body to make the fish absorb more spices when braising.
Step 2: Marinate the fish
Put the fish in a bowl, marinate with fish sauce, seasoning powder, pepper, shallots and minced garlic for about 20 minutes.
Do not stir vigorously to avoid breaking the fish meat.
Step 3: Sauté tomatoes
Wash tomatoes and slice them into wedges. Heat a pot with a little cooking oil, sauté scallions and garlic until fragrant, then add tomatoes and stir-fry until soft.
You can add a little sugar to make tomatoes smooth and create a more beautiful color for braised dishes.
Step 4: Braise the fish
Put the marinated fish in a tomato pot, add filtered water or coconut water and bring to a boil.
Reduce heat and braise for about 25 minutes to let the fish absorb the flavor. When the braising water starts to thicken, add chili to enhance the flavor.
Step 5: Complete the dish
Sprinkle scallions and a little ground pepper on top and turn off the heat.
Hemibagrus braised with tomatoes should be served when still hot, eaten with white rice and boiled vegetables. The dish has a rich flavor, the fish meat is soft and fragrant, mixed with attractive tomato sauce, suitable for family meals.
