Braised dishes are foods found throughout the regions of Vietnam, where the rich flavor of the braising sauce combines wonderfully with white rice and various fresh vegetables. Today, TasteVN will join you in the kitchen to prepare a flavorful and unique braised mackerel with sugarcane that is very easy to make.
1. Chili salt
Preparation
5 minutes
Cooking
25 minutes
Difficulty
Easy
Ingredients for Chili Salt Serves 4
Coarse salt 100 gr MSG 1/2 teaspoon Chopped chili 1 tablespoon Chopped garlic 1/2 tablespoon
Ingredients image
Tools needed
Glass baking pot, mosquito net cloth, pestle and mortar, bowls, knife and cutting board,…
Note: You can also use a box oven instead of a glass baking pot, which is currently available at Điện máy Xanh, priced between 590,000 – 5,170,000 VND (price updated on 05/01/2021).
How to Make Chili Salt
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Prepare the salt
After purchasing coarse salt (rock salt), rinse it with water to remove dust and eliminate any remaining impurities. Use a thin cloth or mosquito net to wrap the salt, then squeeze out the water and let it drain for about 5 – 10 minutes.
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Mix salt with chili
Put 100g of the drained salt into a small bowl or dish, add 1 tablespoon of chopped chili, 1/2 tablespoon of minced garlic, and 1/2 teaspoon of monosodium glutamate. Then mix well.
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Dry the salt
Preheat the glass oven, then place the mixture of salt, garlic, and chili into it to dry at a temperature of 150 – 175 for about 20 minutes.
Every 5 minutes, open the lid and stir to ensure even drying.
TipYou can use a convection oven instead of a glass oven and adjust the temperature accordingly!
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Grinding salt
Put the dried salt into a bowl or mortar, and use a pestle to grind the salt finely.
You can adjust the fineness of the salt to your preference by grinding more or less. Besides grinding, you can also put it in a blender for quick grinding.
TipStore the finely ground chili salt in a jar, container, or a sealed bag in the refrigerator refrigerator to keep the salt always vibrant red.
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Final product
The chili salt after drying and grinding has an eye-catching color, the characteristic aroma of garlic and chili, the salty taste of salt, and the spiciness of chili blend together, making it very suitable for dipping sour fruits, marinating flavors for braised dishes, fried dishes, grilled dishes,…
2. Braised Mackerel with Sugar Cane
Preparation
3 hours
Cooking
30 minutes
Difficulty
Easy
Ingredients for Braised Mackerel with Sugar Cane For 4 people
Mackerel 1 kg Sugar Cane 500 gr Coconut Water 500 ml Vinegar 1 tablespoon Pepper 1/2 teaspoon Minced Shallots 1/2 tablespoon Tomato Sauce 2 tablespoons Chili Salt 2 tablespoons
How to Choose Fresh, Delicious Mackerel
For live fish
- You should choose those that swim vigorously, have clear eyes, shiny scales, and light-colored skin.
- Avoid those that swim weakly, have dark skin, flaking scales, body wounds, or cloudy eyes.
For chilled or pre-prepared fish
- You should choose those with clear eyes, not cloudy, and slightly bulging eyes.
- Choose those with a slim belly, and the anus should not be protruding.
- Choose those with bright skin, shiny scales, and the body should not have flaking scales or marks.
- Avoid those with cloudy eyes, swollen bellies, or protruding anuses.
- Avoid fish with flaking skin and scales, or with marks on the body.
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How to Cook Mackerel with Sugarcane
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Prepare the Ingredients
To clean and eliminate the fishy smell from mackerel, after purchasing, scrape off the scales, cut off the fins, gills, remove the intestines, and the blood vessels. Rinse the fish several times with clean water, then let it drain.
Peel the sugarcane, wash it clean, cut it into pieces about 10 to 15 cm long, then split it lengthwise into small pieces.
Tips for Cleaning Fish Without Fishy Smell:- Using salt to scrub the fish for 2 minutes and then rinsing it with clean water will help the fish to be cleaner.
- Dilute 1 tablespoon of lemon juice with water and soak the fish for about 5 minutes, then clean the fish as usual.
- Dilute 1 tablespoon of vinegar in water and use it to rinse the fish to reduce the fishy smell.
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Marinate the Fish
Put the drained fish into a small bowl, add 1/2 teaspoon of pepper, 1 tablespoon of minced shallots, 2 tablespoons of ketchup, and 2 tablespoons of chili salt, and mix well.
Cover tightly, and place in the refrigerator for 2 to 3 hours to let the fish absorb the spices.
See moreWith the simple and unique recipe for sugarcane braised mackerel above, I hope you have more new dishes to serve your family. Wishing you success in your cooking!
*Source for the recipe and images shared from Facebook: Thien Nhien.
