Clean the mackerel and cut into pieces. Marinate with 3 tablespoons fish sauce (45 ml), 1 tablespoon sugar (12 grams), 1 tablespoon seasoning powder (8 grams), 1 teaspoon ground black pepper (2 grams), and thinly sliced shallots. Mix well. Cut the jackfruit to remove the skin, then separate the young jackfruit fibers. Cut the tomatoes into wedges.

Heat oil in a pot and sauté the shallots until fragrant. Add the tomatoes and stir well. Add the fish and cook until the fish firms up, then gently add the jackfruit fibers, being careful not to break the fish. Next, pour in the can of coconut water.

Simmer over low heat so the fish absorbs the coconut water and the jackfruit fibers become tender. Once everything is soft and the jackfruit fibers are sweet, serve hot with rice.