3 Easy and Quick Ways to Cook Canned Mackerel Noodles at Home During the Pandemic

Preparation of ingredients

Buy fish cakes, rinse them once with water, then blanch them in boiling water for about 5 minutes, then cut them into bite-sized pieces and drain. Next, you can either boil or fry the fish cakes until cooked.

Wash the tomatoes, and cut them into wedges. Peel the pineapple, remove the eyes, and use a knife to cut it into thin slices.

Make pickled onions: Peel and wash the red onions, slice them thinly, and then blanch them briefly in boiling water for about 3 minutes. Then place the onions in a bowl, mix well with 1 tablespoon of sugar, 2 tablespoons of lime juice, and add chili if you like it spicy.

Cook tomatoes with pineapple

Place a pot on the stove, heat 2 tablespoons of cooking oil and add 1/2 of the minced shallots along with minced garlic to sauté until fragrant.

Next, add tomatoes and 1/2 teaspoon of sugar, stir well until the tomatoes are soft and turn orange-red, then add the pineapple to stir-fry together. When the pineapple is softened, add about 1.2 liters of water, bring to a boil.

Make canned sardine noodles

Place a pan on the stove, heat 2 tablespoons of cooking oil and add all the remaining minced shallots and garlic to sauté until fragrant, then add the canned sardines, seasoning with 1/2 teaspoon of monosodium glutamate, 1/2 tablespoon of sugar, 1 tablespoon of fish sauce, and 1/2 teaspoon of seasoning powder.

Stir the fish until the seasonings dissolve completely, then add all the sardines into the pot of pineapple and tomato broth that was boiling earlier. Season with another 1 teaspoon of salt, 1 tablespoon of fish sauce, 1.5 tablespoons of seasoning powder, 1 tablespoon of monosodium glutamate, and 1.5 tablespoons of sugar.

You can adjust the amount of seasoning to your taste, stir well until the water boils vigorously again, then turn off the stove.

Final Product

After cooking the broth, take the noodles out into a bowl, top with fish cake and mackerel, pour in the broth, and serve with pickled shallots from step 1 and various herbs to your liking!

Now you have completed a flavorful and appealing canned mackerel noodle dish, with soft and fragrant mackerel, chewy and sweet fish cake, harmonizing with the light and sweet broth. This noodle dish is best served hot for breakfast!

Prepare the ingredients

For the pineapple, you can buy a whole pineapple and peel it at home, removing the eyes, or you can buy pre-peeled ones at the market or food stores.

Next, use a knife to cut the pineapple into small, bite-sized slices.

Peel the onion, then cut it into wedges and separate into small sections with your hands. Wash the tomatoes and cut them into wedges.

For accompanying vegetables like shredded water spinach, basil, and bean sprouts, after purchasing, remove any old or damaged parts (if any), then soak them in diluted saltwater for about 5 – 10 minutes, then rinse thoroughly with clean water and let them drain.

Sauté the ingredients

Place a pot on the stove, add 3 tablespoons of cooking oil and heat it up, then add 1 tablespoon of minced shallots and 1/2 tablespoon of minced garlic to sauté until fragrant.

When the shallots and garlic are aromatic, add the onion and pineapple. Turn the heat to medium and sauté for about 5 minutes until the ingredients are just cooked.

Cook the broth

When the aroma is strong and the onion is just cooked, add 2 cans of sardines and 800ml of water to the pot and boil over high heat.

To make the broth richer and fattier, you can take 1 – 2 pieces of sardines and mash them with a spoon before mixing them into the water.

Next, add 1/2 teaspoon of monosodium glutamate, 2 teaspoons of salt, 2 tablespoons of sugar, 1/2 teaspoon of dried chili, and stir well to dissolve all the seasonings completely.

Cook over high heat until the water in the pot boils, then add the tomatoes to the pot, and continue cooking until the water boils again.

Finally, season to taste and then turn off the heat.

Blanching the noodles

Place another pot of water on the stove and bring it to a boil, then add the noodles and blanch for about 2 – 3 minutes until the noodles are loose and no longer sticking together, then turn off the heat.

Drain the noodles into a sieve or basket and let them drain.

Finished Product

Arrange the noodles in a bowl, add a little shredded water spinach, bean sprouts, and basil, then place the fish, tomatoes, and pineapple on top, and ladle in the broth to complete.

The finished sardine noodle soup is visually appealing with an enticing aroma. The broth is hot, sweet and sour, and flavorful. The sardine is fragrant, tender, and rich, combined with crispy, sweet tomatoes and pineapples that excite the taste buds.

This dish, while simple, is nutritious and promises to enrich your family’s menu during the pandemic!

Prepare the ingredients

Peel and finely chop the shallots and garlic. Wash the tomatoes, lemongrass, and onion thoroughly after buying; cut lemongrass into pieces about the length of a finger, cut tomatoes into quarters, and halve the onion.

Make the canned fish noodles

Place a pot on the stove, add a little cooking oil, then add chopped shallots and garlic to sauté until fragrant, then add 2 cans of canned fish and stir well. Next, remove the fish, add 2 liters of water, and add tomatoes, lemongrass, and onion.

Add 3 tablespoons of seasoning powder, 2 tablespoons of fish sauce, 3 tablespoons of rock sugar, 1 teaspoon of salt, 1 teaspoon of MSG, and stir well!

Final product

Now take the noodles out into a bowl, add the fish cake and sardines on top, pour in the broth, and you have completed a delicious and appealing canned fish noodle soup. Wish you success!