How to Make Central Vietnam’s Delicious and Unforgettable Grilled Fish

How to Cook Mackerel Soup

• 1

  Prepare Ingredients

  To eliminate the fishy smell from the mackerel after cleaning, cut it into small pieces about 1.5 finger lengths, wash with diluted salt water, and rinse again with clean water and let it drain.

  Peel and wash the shallots, leaving 2 whole for seasoning and slicing 1 into thin slices.

  Remove the stems from the chili, wash it clean. Wash the green onions and cut them into sections.

  How to Clean Fish Without a Fishy Smell

  • Method 1: Soak the fish in rice water for about 15 – 20 minutes, then take it out and rinse thoroughly with water.
  • Method 2: Soak the fish in diluted salt water for about 5 – 10 minutes, then take it out and rinse several times with clean water.
  • Method 3: Add ginger to the water with the fish, then soak the fish in the mixture for about 5 minutes, then take it out and rinse with water.

  See details: 7 effective ways to remove fishy smell

  

  

  

  
• 2

  Marinate the fish

  First, you put 1 chili and 2 shallots into a mortar and then use a pestle to crush them finely.

  Next, you add the fish along with the crushed shallots and chili, 1/2 teaspoon of pepper, and 1/2 tablespoon of fish sauce into a plate. Mix well and marinate for about 15 minutes for the fish to absorb the spices.

  

  

  

  
• 3

  Cook the fish

  Place a pot on the stove, wait until the pot is hot, then add 1 tablespoon of cooking oil and 1 thinly sliced onion to sauté until fragrant.

  Then add 1 liter of water and 2 chilies and cook until the water boils, then add the fish.

  Cook over medium heat for an additional 10 minutes, then season with: 1/2 teaspoon of salt, 1/2 teaspoon of monosodium glutamate, 1 teaspoon of sugar, and the remaining 1/2 tablespoon of fish sauce, mix well, and cook for another 3 minutes until the fish is tender, then adjust the seasoning to taste, add chopped green onions and then turn off the heat.

  Tip: To prevent the broth from becoming cloudy, remember to regularly skim off the foam while cooking, and when adding the fish, only add the fish itself, not the marinade liquid.

  

  

  

  
• 4

  Final product

  The Lồ Ồ fish cooked with sauce is not complicated but carries a very distinctive flavor with sweet, chewy fish meat blended with carefully seasoned spices and an enticing aroma of pepper and chili.

  This dish will taste even better if you enjoy it with fresh noodles, white rice, and a bowl of crushed chili sauce.