Rich and flavorful braised mackerel with fresh chili peppers.

In the culinary landscape of Central Vietnam, mackerel is a familiar name that becomes more appreciated the more you eat it. It's a delicious and nutritious fish, cherished by coastal communities from family meals to banquets for guests.

A bowl of braised mackerel with fresh chili peppers, a delicious dish with many flavors - Photo: Provided by the author

Mackerel has firm flesh, few small bones, and a naturally sweet flavor. When braised, it doesn't become mushy or soggy, and the longer it simmers, the more flavorful it becomes. Just add a few fresh chilies for spiciness, some ripe pineapple, and a few slices of tomato for a refreshing taste, and the braised mackerel will fill the kitchen with a warm, aromatic fragrance.

The food not only satisfies the appetite but also encourages people to linger longer at the table, slowly savoring the rich, savory flavors of the Central Vietnamese coast.

Mackerel are abundant in Vietnamese waters and are caught by fishermen year-round. For people in Central Vietnam, mackerel is not only a valuable food source but also a part of their memories. It evokes savory, seafood-flavored meals, where braised mackerel sits in the center of the table, a dish they never tire of eating.

From grilled mackerel, braised with galangal, braised with pepper, braised in a clay pot, or in tomato sauce, to making fish cakes, shredded fish, or noodle soup, each cooking method brings out the unique characteristics of the firm, fragrant, and rich flavor of the fish meat.

The value of mackerel was once encapsulated in simple folk songs: "Poor parents demand mackerel to eat / Marrying their daughter off to a distant, misty sea."

A short folk song, yet it speaks volumes about the preciousness of mackerel in the lives of coastal families, where fishing is not easy and each fish brought home is steeped in sweat and the harsh seas.

Back in the family kitchen, braised mackerel with fresh chili peppers is an unpretentious dish that demands finesse. The mackerel must be very fresh, with firm flesh and clear eyes.

Main ingredients for preparing braised mackerel with fresh chili peppers - Photo: Provided by the author

The fish is cleaned, cut into bite-sized pieces, rinsed with diluted salt water, and drained. The marinating process is crucial; simply add chopped onions and garlic, fish sauce, seasoning powder, and a little sugar to balance the salty and sweet flavors, ensuring the fish absorbs the marinade evenly without being overpowering.

Fresh chili peppers are the soul of this stew. There's no need to choose overly spicy varieties; just use fresh red or green chilies, remove the stems, and leave them whole or slice them according to your preference. As the stew simmers, the spiciness of the chilies gradually subsides, blending into the fish broth, creating a warm and comforting sensation, perfect for meals on chilly or rainy days in Central Vietnam.

Ripe pineapple or tomatoes are added later, acting as a flavor balancer. Pineapple provides a refreshing, slightly sweet and sour taste, reducing the saltiness of the broth and tenderizing the fish. Meanwhile, tomatoes add vibrant color and a familiar, mild sourness that is palatable to many.

When braising, sauté onions and garlic in oil until fragrant, then add fresh chili peppers and stir quickly until aromatic. Arrange the mackerel in the pot and simmer over low heat until the fish is firm, then add pineapple or tomatoes. The pot doesn't need much water; just simmer slowly so the fish cooks slowly, absorbs the flavors, and the sauce thickens, giving it an attractive reddish-brown color.

A delicious bowl of fish cake noodle soup with a variety of flavors - Photo: Provided by the author

Braised mackerel with fresh chili peppers is best enjoyed hot. The fish is firm, not mushy, and absorbs the salty, sweet, slightly sour, and spicy flavors, with the aroma of fresh chili peppers making it very appetizing with rice. During Tet (Vietnamese New Year), when the meal is already full of meat dishes and sweets that can easily become overwhelming, a pot of braised mackerel with chili peppers becomes a refreshing, light, and appealing choice.

Just a little of the rich, golden sauce drizzled over white rice, a piece of fragrant fish, and some fresh vegetables or a simple bowl of vegetable soup are enough to make a spring meal delicious and surprisingly filling.

Not only is it served at regular meals, but on spring days when offerings are made to grandparents and parents, fried or braised mackerel adds to the host's reverence and respect, conveying heartfelt sincerity through the first meal of the year.

Besides braised dishes, mackerel is also featured in the flavorful Central Vietnamese fish cake noodle soup. Fresh mackerel is filleted, finely ground, seasoned, then rolled into balls and fried until golden brown. The broth is made from the fish heads, skin, and cartilage, combined with sour bamboo shoots and tomatoes, simmered over low heat to create a naturally sweet and savory flavor. When eating, noodles are placed in a bowl, fish cakes are added, hot broth is poured over them, and topped with scallions, dill, ginger, pepper, and chili – a simple yet unforgettable taste.

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TIEN SA

Source: https://tuoitre.vn/dam-da-ca-thu-kho-voi-ot-tuoi-20260204142331752.htm