Making:
- To make the dish delicious, you should choose the thick, dry, golden-yellow jackfruit fiber with the characteristic sweet aroma of jackfruit. Do not choose the white, tough jackfruit fiber like Thai jackfruit. When buying, peel off the thorny skin, cut off the pulp, use paper or cloth to wipe off the sap. Then remove the jackfruit segments and put them on a separate plate for dessert, separate the jackfruit fiber and cut into thin slices.
- Choose fresh mackerel fish with round body, firm meat, clear eyes, red gills, intact belly. When buying mackerel, cut off the gills, remove the intestines, then wash with water. To remove the fishy smell, you can use a mixture of white wine and minced ginger to wash the fish. Or you can use flour or tapioca starch to sprinkle on the fish, then rub the fish and wash with water.
- After cleaning, cut the mackerel in half, then marinate with 2 tablespoons of caramel color, 2 tablespoons of sugar, 4 tablespoons of fish sauce, 1 tablespoon of MSG, minced chili, 1 tablespoon of pepper. Then mix the fish well and marinate for about 30 minutes for the fish to absorb the spices.
- Put a layer of jackfruit fiber on the bottom of the pot, then put the mackerel on top, continue to add another layer of jackfruit fiber and another layer of fish, do this until all the fish is used up. Note, the top layer is the jackfruit fiber layer. Then, drizzle 2 tablespoons of cooking oil on top, leave for about 30 more minutes for the fish to absorb evenly. Place the pot on the stove, add fresh coconut water to cover the fish. Simmer over high heat until the water boils, then reduce the heat to low, simmer until the water is thick, season again and turn off the stove. If there is not enough water, you can add more filtered water.
- Put the braised mackerel with jackfruit on a plate, sprinkle with chopped green onions and serve with hot rice and soup. It's delicious.
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