Cá Thu Sốt Cà Chua Kiểu Miền Trung (Central Vietnamese Style Mackerel in Tomato Sauce)
85% chuẩn vị · Vietnamese
A regional variation from Central Vietnam, this version often includes a touch of spice from fresh chilies and sometimes a hint of fermented shrimp paste (mắm ruốc) for a deeper, more complex umami flavor.
Đánh giá công thức này
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Nguyên liệu
- Mackerel fillets4
- Tomatoes3 large
- Shallots2
- Garlic3 cloves
- Fresh red chilies1-2
- Fermented shrimp paste (mắm ruốc)1 teaspoon (optional)
- Fish sauce2 tablespoons
- Sugar1 teaspoon
- Vegetable oil2 tablespoons
- Water1/4 cup
- Saltto taste
- Black pepperto taste
- Scallionsfor garnish
- Mint leavesfor garnish
Các bước
- 1
Pat the mackerel fillets dry and season with salt and pepper.
- 2
Heat vegetable oil in a pan over medium-high heat. Pan-fry the mackerel fillets until golden brown on both sides. Remove from pan and set aside.
- 3
Finely chop shallots, garlic, and fresh chilies.
- 4
Dice the tomatoes.
- 5
In the same pan, sauté shallots, garlic, and chilies until fragrant.
- 6
Add the diced tomatoes and cook until softened. If using, stir in the fermented shrimp paste.
- 7
Pour in water, fish sauce, and sugar. Stir well and bring to a simmer.
- 8
Return the fried mackerel fillets to the pan, nestling them into the sauce. Simmer for 7-10 minutes, allowing the fish to absorb the flavors and the sauce to thicken slightly.
- 9
Season with salt and pepper to taste. Garnish with chopped scallions and mint leaves before serving.
