How to Make Vietnamese Tuna Braised with Pineapple
When making tuna braised with pineapple, it’s essential to know how to clean the tuna properly to remove any fishy smell, ensuring the dish turns out delicious.
Ingredients
- 3 slices of tuna ~ 700g
- 1 pineapple ~ 350g
- 4-5 tomatoes ~ 200g
- 250ml fresh coconut water
- 3 shallots, 2-3 cloves garlic, 1 piece ginger
- Chili peppers
- Coarse salt
- Seasonings: caramel sauce, seasoning powder, salt, fish sauce, MSG, ground pepper
- Vermicelli
Ingredient Notes
- Tuna and other fish with red meat, such as salmon, contain high levels of histamine. This toxin forms as the fish decomposes, especially in stale fish, and can cause allergic reactions or diarrhea. Although tuna is nutritious, it’s crucial to buy fresh fish from a reputable source.
Selecting fresh tuna
- When preparing tuna braised dishes or any dish involving tuna, it’s advisable to use a generous amount of ginger.
Instructions
Prepare the Tuna
Rinse the tuna with water mixed with coarse salt to clean it.
Next, finely crush a piece of fresh ginger and marinate the tuna with the ginger for about 10-15 minutes.
Ginger not only enhances the aroma of the dish but also helps detoxify the tuna and reduce its allergenic properties. Afterward, rinse the tuna again and let it drain well.
Next, marinate the tuna with a bit of seasoning to firm up the flesh and enhance its flavor. For 700g of tuna, marinate with:
- 1 tablespoon fish sauce
- 1/2 teaspoon seasoning powder
- 1/2 teaspoon MSG
- 1/2 teaspoon ground pepper
After marinating, the tuna should be lightly fried to enhance its flavor. Heat some cooking oil in a pan; you don’t need as much oil as when deep-frying. To add more aroma, toss a few slices of fresh ginger into the pan.
Once the oil is hot, add the tuna slices. Lightly fry until the tuna is firm and slightly golden. Avoid frying it too thoroughly, as this can dry out the tuna and reduce its natural sweetness.
After frying, remove the tuna from the pan and set it aside on a separate plate.
Prepare the Other Ingredients
After peeling, coring, and cleaning the pineapple, cut it into quarters and remove the core. Dice half of the pineapple into small cubes to add sweetness and thickness to the braising liquid. Slice the other half into triangular pieces about 1cm thick.
Cut the tomatoes into wedges.
Crush the shallots, garlic, and ginger, then finely chop them.
Wash the chili peppers, crush them, and cut some into pieces while finely chopping the rest. If you prefer spicier food, you can add more chili peppers. The spiciness also helps mask the fishy smell of the tuna.
Blanch the vermicelli in boiling water, then drain. You can also prepare some fresh herbs and vegetables to serve alongside the dish.
Braise the Tuna with Pineapple, Tomato, and Coconut Water
Layer the diced pineapple at the bottom of the pot, followed by a few pieces of tomato, some pineapple slices, and a layer of shallots, ginger, and chili peppers. Place the tuna on top, then add the remaining shallots, garlic, ginger, chili peppers, and tomatoes.
Next, mix the braising sauce, which includes:
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon MSG
- 1 teaspoon ground pepper
- 1 teaspoon chili powder if you like it spicy
- 3 tablespoons caramel sauce
- 2 tablespoons cooking oil
Mix the sauce well, then pour it evenly over the tuna. Arrange the remaining pineapple slices around the tuna.
At this point, you can start cooking the dish immediately or let the tuna marinate for a while to absorb the flavors.
When braising the tuna, keep the heat at medium. Once the braising liquid begins to boil, add 250ml of fresh coconut water. If you don't have coconut water, you can use warm water instead. Add enough liquid to just cover the tuna.
When the liquid boils, skim off any foam, then reduce the heat and simmer the tuna for about 30-45 minutes.
After about 45 minutes, adjust the seasoning to taste with fish sauce and optionally, more soy sauce. If you prefer more sauce to serve with vermicelli, you can turn off the heat at this point. The braising liquid can also be used as a sauce for rice or as a dip for boiled vegetables.
Alternatively, if you prefer a thicker sauce, strain the braising liquid into a separate bowl. Increase the heat and cook until the sauce thickens and the tuna develops a rich, dark brown color. Sprinkle some ground pepper, and you can also add chopped green onions or dill if you like. Turn off the heat and transfer the tuna to a plate with a few slices of pineapple.
Tuna braised with pineapple has a delightful flavor, with the aroma of pineapple effectively masking the fishy smell of the tuna. The mild acidity of the pineapple and tomatoes, combined with the light sweetness of the coconut water, infuses the tuna, making it tender and moist rather than dry.
