Authentic home cooking from Vietnam, with US measurements. 
Braised Mackerel with Wild Shallots
Wild shallots (also called 'cu nen' or 'hanh tam') are great for removing fishy odors and warming the body—perfect for when you're feeling under the weather. Today, I'm braising fish with cane molasses for a beautiful color. Cooking in a cast iron skillet makes everything taste better.
Braised Mackerel with Wild Shallots
Wild shallots (also called 'cu nen' or 'hanh tam') are great for removing fishy odors and warming the body—perfect for when you're feeling under the weather. Today, I'm braising fish with cane molasses for a beautiful color. Cooking in a cast iron skillet makes everything taste better.
Open in Cookpad AppSteps
- 1
Peel the wild shallots and crush them. You can freeze them for longer storage, as they tend to mold if left out.
- 2
Clean the mackerel by removing the gills and guts, then rinse with a little vinegar and salt. Pat dry. Cut each fish in half.
- 3
Marinate the fish with half of the wild shallots, cane molasses, fish sauce, and ground black pepper for at least 30 minutes.
- 4
Heat the cast iron skillet and sauté a little wild shallot until fragrant. Add the fish, hot water, remaining seasonings, and whole chili peppers. Bring to a boil, then reduce the heat. Add pork cracklings for richness. Once one side of the fish firms up, flip it over. Simmer until the sauce thickens. Serve hot with steamed rice.
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