Braised Mackerel (Ca Thu Kho)

My friend went fishing the other day and caught a cooler-full of fish and he was nice enough to save me a couple of really fine looking mackerels. So here's one of my favorite way to enjoy these freshly caught fish. I love the clear broth, with hints of ginger, cilantro, pepper, onion and tomatoes! Yup, I think the tomatoes really give the fish a nice brightness. I think you will love this braising recipe for mackerel, or any other fish really, as much as I do. It's effortless and delicious that I wished my friend could go fishing every weekend so I could have fish to braise every week.  Enjoy!

cathyha_coconut braised mackerel.jpg

RECIPE for 4 servings

2 mackerels, cut into 1-inch steaks
3-4 cloves of garlic, minced
3-4 green onions, cut into 2-inch portions
1 small knob of ginger, julienned
2-3 small tomatoes, quartered
1 handful of cilantro, chopped
Fresh ground pepper
1/3 cup fish sauce
1.5 can of coco soda

Place fish in a single layer into pot. Add in all the ingredients with the fish sauce and coco soda being last. Then place lid on pot to start braising for 15 mins on medium high heat. After the 15 mins, remove lid to let some steam to escape. Continue to braise at a simmer, on medium-low heat for another 30 mins, with lid off. You can cover with lid if you prefer the mackerel to cook down more and the fish will be super tender. 

Serve with hot steamed rice.