2 simple and flavorful ways to cook mackerel with bamboo shoots and tomatoes

Preparation of Ingredients

You should buy pre-cleaned fish and then gently rub salt and ginger on the fish to remove the slime and reduce the fishy smell. You can wash the fish with diluted salt water, lemon juice, or vinegar to make it cleaner.

If you buy fish that hasn’t been cleaned, you need to scrape off the scales, gut it, and use a knife or scissors to remove the entrails and gills. After that, proceed to wash the fish as mentioned above.

For small fish, you can leave them whole, while larger fish can be cut into 2-3 pieces for easier use.

Shallots and garlic should be peeled and minced finely. Rinse the chili with water and then chop it finely.

You should soak the bamboo shoots in salt water and then blanch them in boiling water to reduce the bitterness and eliminate toxins.

Sauté bamboo shoots

Put a non-stick pan on the stove and add 1 tablespoon of cooking oil. When the oil is hot, add the remaining minced onion and garlic to sauté until fragrant.

Once the onion and garlic are aromatic, add the bamboo shoots and stir-fry evenly. Season with 1/2 tablespoon of seasoning powder, 1/2 tablespoon of sugar, and 1/3 tablespoon of monosodium glutamate.

Continue to sauté for about 5 – 7 minutes until the bamboo shoots are cooked evenly.

Fry the fish

Put the pan on the stove and add 1 small bowl of oil and heat it up, then gradually add the fish to fry until both sides are golden brown.

You can add the marinated onion and garlic to fry together or add them when braising the fish.

Braised fish

When the fish is golden brown on both sides, add about 1 cup of water and a little coloring sauce to give color to the dish.

When the water starts to boil, add the pre-sautéed bamboo shoots to braise with the fish. Once it boils again, taste and adjust the seasoning to your liking, then braise until the water thickens slightly to complete the dish.

Product

Braised bamboo shoot fish is delicious and appealing with its incredibly eye-catching colors. The fish is cooked just right and has a distinctive fatty taste, combined with the crunchy and sweet bamboo shoots. If you like it spicy, you can add pepper and chili to make the dish more enticing.

Prepare the ingredients

You should buy fish that has been pre-prepared to save time on preparation.

Wash the fish with diluted salt water, vinegar, or lemon juice to remove the slime and reduce the fishy smell.

Cut the fish into 2 – 3 pieces for easy eating or leave it whole for smaller fish. If leaving it whole, make 2 – 3 shallow cuts on the fish’s body to help it absorb the seasoning better.

Wash the tomatoes and cut them into wedges.

Peel the onion and garlic, then chop them finely. Rinse the chili briefly with water and chop it small. Wash the green onion and chop it small as well.

Marinating Fish

When the fish is dry, place it in a bowl and add half of the chopped onion, chili, garlic, and green onion along with 1 teaspoon of sugar, 1 teaspoon of fish sauce, and 1 teaspoon of seasoning powder.

Use chopsticks to mix well and let it sit for about 10 – 15 minutes for the fish to absorb the seasoning before starting to cook the fish.

Frying Fish

Place a non-stick pan on the stove, add cooking oil and heat it up. Once the oil is hot, add the fish one by one and fry until the fish is golden brown on both sides.

Cooking Fish

Place a pot on the stove, add 1 tablespoon of cooking oil, and sauté the remaining chopped onion and garlic until fragrant.

Once the onion and garlic are fragrant, add the tomatoes and stir-fry for about 2 – 3 minutes, then add a bowl of filtered water to the pot and bring to a boil.

When the water boils, add the previously fried fish and continue to boil for about 10 – 15 minutes. You should add more water to cover the fish completely, then cook on low heat until the fish is tender and there is a little sauce left.

Dish

Braised mackerel promises to be a dish that goes well with rice for your family. The fish is cooked just right, tender and fragrant, with a crispy golden exterior due to being lightly fried. Adding a few chili peppers will create a wonderful combination of the mild sourness of tomatoes and the spicy aroma of chili.