How to Make Vietnamese Braised Mackerel with Tomato

Preparing the Mackerel

When buying mackerel, choose ones with shiny, blue-tinted skin, intact body parts, and firm, thick flesh that springs back when pressed. The gills should be bright red, and the fish should have no foul smell or signs of decay.

There are various types of mackerel, but the most common are spotted mackerel, short mackerel, Indian mackerel, and blue mackerel. Here, Cookbeo uses spotted mackerel, known for its thick meat and green-striped back. Small mackerel with white-grayish skin are either short or Indian mackerel. Spotted mackerel is the best for braising due to its meaty texture.

First, remove the mouth, gills, intestines, tail, and fins. Mackerel is tasty but often avoided because of its strong fishy smell. To remove this odor, after cleaning the fish, soak it in a mixture of coarse salt, ginger wine, and water for 5-6 minutes. If you don’t have ginger wine, you can use coarse salt with lemon or vinegar.

After soaking, rinse the fish, drain, and cut it into suitable pieces. The skin of mackerel contributes to its strong smell, so if you have a sharp knife, you can remove the skin. If not, don’t worry, as frying the fish will cause the skin to peel off.

Once the fish is cut, marinate it with 2 tablespoons of fish sauce for at least 30 minutes to enhance the flavor and firm up the fish.

Preparing Other Ingredients

While the fish is marinating, prepare the other ingredients. Clean the tomatoes and dice them into small cubes to create a smooth sauce when braising.

If you’re not using rendered pork fat, slice the pork belly into thick pieces so that it doesn’t fall apart when braised with the fish.

Peel and mince the shallots. Clean the ginger, discard any shriveled parts, and finely chop it. Add minced shallots and ginger to the marinating fish for extra flavor.

Rinse the green tea leaves and lightly crush them.

Clean the green onions and dill, then chop them coarsely.

Remove the stems from the fresh chilies, crush them slightly, and cut them into pieces.

Frying the Mackerel

Before braising, lightly fry the mackerel to reduce its fishy smell and help it firm up, preventing the fish from falling apart during cooking. When frying, add a few slices of fresh ginger for extra aroma.

Mackerel is highly nutritious, rich in Omega-3, protein, Vitamin B1, B2, A, potassium, iron, and more. Studies suggest that eating mackerel can help regulate blood sugar, stabilize blood pressure, promote heart health, lower cholesterol, aid digestion, and even prevent cancer.

Can pregnant women eat mackerel? Yes, mackerel is safe for pregnant women and can help boost immunity, prevent pregnancy-related obesity, strengthen bones, reduce depression, and support brain and fetal development. However, doctors recommend maintaining a balanced diet with other healthy foods as well.

Mackerel can be prepared in many ways: steamed, grilled with salt and pepper, baked in foil, braised, or fried. When it comes to braising, mackerel pairs well with various ingredients like bamboo shoots, black pepper, galangal, pickled vegetables, molasses, or a caramelized sauce— all perfect for serving with rice.

After lightly frying the fish, set it aside in a bowl.

Making the Tomato Sauce for Braised Mackerel

Prepare the braising sauce by mixing the fish marinade with 1 tablespoon of seasoning powder, 1 tablespoon of sugar, 1 tablespoon of MSG, 1/2 tablespoon of ground pepper, 2 tablespoons of tomato sauce, 2 tablespoons of soy sauce, 1 tablespoon of chili sauce, and 1 bowl of water. Adjust the chili sauce based on your preference for heat; if using Chin-su brand, note it has a slightly sweet flavor.

Once the sauce is ready, layer the green tea leaves at the bottom of the pot, then add the pork belly, diced tomatoes, and place the mackerel on top. Cover the fish with the remaining diced tomatoes and chilies. Pour the prepared sauce over everything.

Start with high heat until the sauce evenly coats the fish as it boils. Then, reduce the heat to low and let it simmer. For the best results, braise the fish for 3-4 hours to allow the flavors to penetrate and the bones to soften. If short on time, you can opt for a quicker version by braising for 15-20 minutes.

After over 3 hours, the fish will have absorbed the flavors, and the sauce will be thick and richly colored with a deep red-brown hue. Taste and adjust the seasoning if needed. Serve the braised mackerel on a plate, garnish with ground pepper, green onions, and dill, and enjoy it with a bowl of steamed rice.