Braised scad with tomato is a dish that is loved by many people because of its soft fatty meat and the sweet and sour taste of tomato sauce. Learn how to make a very simple tomato braised scad dish through the article below.

Mackerel is a type of fish that is easy to find and has a very low price, which can be processed a lot of delicious and extremely nutritious dishes. Braised scad with tomatoes will bring you a meal with beautiful colors and attractive flavors. How to make this dish is not difficult, just take a little time and you will have a delicious dish for a family meal.


How to make tomato braised scad

Step 1: Prepare ingredients

When buying scad, you cut off the mouth, fins and gills of the fish, wash it briefly with water. Next, put the scad in a bowl and then add 1 tablespoon of salt, 2 tablespoons of vinegar and pour water to cover the fish. Soak for 10 minutes to remove the fishy smell in the fish. After 10 minutes, you take the fish out to dry.

Vinegar is Hanoi’s vinegar, if you don’t have this vinegar, you You can use regular vinegar and add a little white wine instead.

Onion, you smash, get about 1-2 chopped bulbs. Use a fork to pin the tomatoes, turn on the stove Bake on high heat until the tomato skin peels off and smells delicious. Then peel the tomatoes and chop finely.

Onions, you cut the base of the onion to separate, the leaves are cut into small pieces.

Step 2: Marinate the fish

Add 1/2 teaspoon of salt to the fish, mix well and marinate the fish for 10 minutes to allow the fish to absorb the spices.

Step 3: Make ketchup

Put a little oil in the pan, heat until the oil is hot, then add the minced shallots and fry until fragrant. When the purple onion is golden and fragrant, add the chopped tomatoes and stir well.

Next, add 1/2 teaspoon of salt, 1 teaspoon of sugar and 2/3 teaspoon of ketchup to add flavor, stir well to mix well and then turn off the heat.

Step 4: Fish stock

Put the pan on the stove, put in the pan about 3 tablespoons of cooking oil (or fat) and a little bit of fat. Heat until the oil is hot, add a few crushed purple onions and stir until fragrant.

Then put the fish in and fry each side for about 2 minutes.

Note: the fish should not be fried completely because the fish will be dry when stored.

After frying both sides of the fish, add 3.5 tablespoons of fish sauce, 2 teaspoons of sugar, ¼ teaspoon of MSG and gently shake the pan to dissolve the seasoning.

Note: while storing the fish, you should keep the fire low, not the high fire, so the fish will burn easily.

Continue to cook for another 5 minutes to allow the fish to absorb the spices.

After 5 minutes, you add ketchup with a few chili peppers, then pour in 1 cup of fresh coconut water (can be replaced with water), cover, and store until the water in the pan is thick.

When the water in the pan thickens to cover the fish, add 1 teaspoon of colored water and scallions to add flavor.

Close the lid and dry for another 5 minutes, then season to taste, add a little green onion and turn off the heat.

Finished product

Each piece of scad is tenderly braised with a sweet and fragrant tomato sauce that permeates every fiber of the meat. It’s really great to eat with hot rice.

With this simple tomato braised scad recipe, hope you and your family will have a delicious meal. Good luck!