Vietnamese Sour Soup With Mackerel
3 Indian Mackerel, cut into steaks
a splash of vegetable oil
1 tablespoon minced garlic
1 lemongrass, sliced thinly
2 tablespoons tamarind paste
4 cups water
2 tablespoons sugar, or to your taste
2 tablespoons fish sauce
2 teaspoons chicken stock powder
2 tomatoes, slices into quarters
1 can of pineapple, drained
3 bird's eye chillies, sliced
1 spring onion, sliced thinly
1/4 cup fresh mint, torn
1/4 cup rice paddy herb, if you have
1. Start by cleaning your fish, gut and cut into steaks.
2. Add the vegetable oil to a medium sized pot and heat up, add the garlic and saute until browned.
3. Add the water carefully, and add the stock powder, add in the fish, tamarind paste, sugar, fish sauce and sugar to your taste.
4. Add in the pineapple, tomato and chillies, cook until the fish is cooked through.
5. When the fish is cooked add in your herbs and turn off the heat.
6. Serve with jasmine rice and enjoy! :) :) :)
Vietnamese Braised Mackerel In Coconut Juice With Pineapple
Serves 1
2 Indian mackerel, gutted and cut into steaks
1 tablespoon sugar + 1 tablespoon sugar for braising
1 tablespoon vegetable oil
1 teaspoon fish sauce
1 teaspoon chicken stock powder
3 cloves garlic, chopped
3 bird's eye chillies, to your taste
2 tablespoons sweet soy sauce
1 cup coconut water
1 cup pineapple, fresh or canned
1 spring onion, chopped
1. Start by cleaning your fish, and chop into reasonable sized steaks.
2. Marinade in a mixture of sugar, chicken stock powder, and fish sauce for at least 30 minutes.
3. In your pan start by caramelizing the 1 tablespoon of sugar in the vegetable oil.
4. Carefully add in the fish and garlic. Cook until well coated in the caramel (do not burn).
5. Add in the coconut water, sweet soy sauce, chillies and pineapple.
6. Braise the fish until well cooked and the sauce reduced.
7. Add in the spring onion, and serve with jasmine rice and enjoy! :) :) :)
